Creamy shrimp salad
Indulge in a delightful creamy shrimp salad bursting with fresh flavors. This dish is a perfect blend of succulent shrimp with a creamy dressing.
Ingredients:
- 3 quarts water
- 2 large lemons, divided
- 910g medium unpeeled raw shrimp, tail-on
- ¾ cup chopped celery
- ⅓ cup chopped scallions
- ⅓ cup mayonnaise
- 2 teaspoons Dijon mustard
- ¾ teaspoon Old Bay seasoning
- ¼ teaspoon cayenne pepper
- Chopped fresh dill for garnish
Instructions:
- Add water to a large Dutch oven. Cut a lemon in half; extract juice from both halves into the water, then place the lemon halves in the pot. Bring to a boil over high heat. Introduce the shrimp; cook, stirring occasionally, until they turn pink, which typically takes 2 to 3 minutes. Drain the water. Spread out the shrimp evenly on a large baking sheet with edges. Allow the shrimp to cool for 20 minutes. Remove the shells, remove the veins, and roughly chop the shrimp.
- In a large bowl, squeeze 2 tablespoons of juice from the remaining lemon. (Keep the leftover squeezed lemon for later use.) Combine celery, scallions, mayonnaise, mustard, Old Bay seasoning, and cayenne in the bowl; mix well. Add the shrimp and stir to incorporate. Refrigerate covered until the salad is cold and the flavors have blended, for a minimum of 2 hours (and a maximum of 3 days). Optionally, sprinkle with dill just before serving.
Summary:
- Calories: 1397 kcal
- Fat: 65 g
- Protein: 186 g
- Carbs: 26 g
- Potassium: 3006 mg
- Magnesium: 386 mg