Creamy Shrimp Salad
Recipe GLPR3c6807ece14dca
A light and elegant shrimp salad featuring tender poached shrimp tossed with fresh celery, bell pepper, and aromatic herbs bound together with a smooth mayonnaise-mustard dressing. Perfect as a main course salad, served over greens, or nestled in lettuce cups.
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Ingredients
4 cups water
1 large lemon, halved
1 tablespoon kosher salt, plus more to taste
2 teaspoons Old Bay seasoning, divided
2 pounds small (51- to 60-count) peeled and deveined raw shrimp
2 celery stalks, chopped
1/2 cup chopped celery leaves
1/3 cup chopped green bell pepper
1/4 cup finely chopped fresh chives
10 to 15 fresh tarragon leaves, finely chopped (about 1/2 teaspoon packed)
4 to 5 fresh mint leaves, finely chopped (about 1/4 teaspoon packed)
1/2 cup mayonnaise
1 1/2 tablespoons Dijon mustard
Directions
In a large pot, bring 4 cups of water to a boil with the halved lemon, 1 tablespoon kosher salt, and 1 teaspoon of Old Bay seasoning.
Once boiling, add the peeled and deveined shrimp to the pot. Stir gently and return to a boil.
Cook the shrimp for 2 to 3 minutes, until they are opaque and curled, reaching an internal temperature of 145°F. Drain immediately and transfer to a bowl of ice water to stop the cooking process.
Once cooled, drain the shrimp well and pat them dry with paper towels. Roughly chop the shrimp into bite-sized pieces and place in a large mixing bowl.
Add the chopped celery stalks, celery leaves, green bell pepper, chives, tarragon, and mint to the bowl with the shrimp.
In a small bowl, whisk together the mayonnaise, Dijon mustard, remaining 1 teaspoon Old Bay seasoning, and salt to taste.
Pour the dressing over the shrimp mixture and gently fold together until well combined.
Refrigerate for at least 1 hour before serving. Taste and adjust seasoning as needed. Garnish with additional celery leaves before serving.
