Shrimp Salad
My Shrimp Salad is to die for! It's light and flavorful, and it will have you coming back for more!
Equipment
- 1 saucepot 3-quart
- 1 chef's knife
- 1 cutting board
- 3 mixing bowls Large
- 1 mesh sieve
- 1 spider
- 1 cook's spoon
Ingredients
- 1 bag frozen deviened shrimp 41-50 count, substitute fresh shrimp, devien, remove the shells and tails.
- 2 large lemons
- 2 tbsps pickling spice Substitue with homade
- 2 ribs celery Small dice
- 1 medium-sized shallot minced, substitue a red onion
- 3 Haas avocados Small dice
- 1 mini sweet red bell pepper Seeded, small dice
- 1 mini sweet orange bell pepper Seeded, small dice
- 1/4 cup Fennel bulb Small dice
- 1 tbsp Ksoher salt
- 1 tsp black pepper Freshly ground
- 1/4 cup Fresh dill Reserve half for garnish
- 1/2 cup Good mayonnaise Cold
Instructions
- While the shrimp thaw in a large bowl, move forward, start dicing the vegetables, and add them to a large mixing bowl. Do not prep or add the avocados, fresh dill, fresh lemon juice, kosher salt, and black pepper. This will be done later.Next, remove all the shells and tails from the shrimp and place them into another large bowl. Give them a good rinse under cold water and drain well.In the meantime, fill a saucepot just over half full with water. Cut a lemon in half, squeeze the juice and the lemon halves into the pot. Add the pickling spice. Turn the heat on medium-low and bring the liquid to a boil slowly, allowing the flavors to incorporate and season the water.In another large bowl, add ice and water, and set aside. Add the shrimp to the pot once the water is boiling. Boil for 90 seconds. Remove the pot from the heat. Using a spider, remove the shrimp and transfer them to the ice bath. Discard the lemon halves. The pickling spice should all fall to the bottom of the bowl. Next, transfer the shrimp to a large plate lined with paper towels. Pat the tops dry too. Again, transfer to another clean and dry plate and refrigerate until ready to use.To the vegetables, add the mayonnaise, juice from the remaining lemon, fresh dill, Kosher salt, and fresh ground black pepper. Finally, add the cold shrimp and diced avocado and toss gently to combine. Refrigerate until ready to serve.There you have it, my Shrimp Salad.
Notes
Ways to serve:
1) Baby Butter lettuce cups filled with shrimp salad
2) Ciabatta Bread, sliced and pan-toasted in E.V.O.O. with the butter lettuce and shrimp salad on top.
3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.