Friday, February 8, 2019
SHRIMP SALAD
SHRIMP SALAD
1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds shrimp (16 to 20 count) peeled
2 cups mayonnaise
2 teaspoons Dijon mustard
2 tablespoons white wine vinegar
1/2 teaspoon coarse ground black pepper
2 tablespoons dill
1 red onion minced
3 stalks minced celery minced
Bring 8 cups of water, salt and lemon to a boil and add in the shrimp, cooking for 2-3 minutes before removing the shrimp and placing them in ice water.
In a large bowl, add together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
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