Shrimp & crab salad
Delight in a culinary masterpiece with this shrimp and crab salad. The blend of flavors and textures will tantalize your taste buds.
Ingredients:
- 230g large shrimp, peeled and deveined
- ½ cup whole-milk plain strained yogurt (such as Greek-style)
- ¼ cup chopped shallot
- ¼ cup chopped celery, plus leaves for garnish
- 2 teaspoons grated lemon zest
- 3 tablespoons lemon juice
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh flat-leaf parsley
- ¾ teaspoon Old Bay seasoning
- ¼ teaspoon ground pepper
- 230g fresh lump crabmeat, picked over
Instructions:
- Start by heating a large pot of water until it reaches a boiling point. Prepare a generous bowl filled with ice water close to the stove. Gently add the shrimp into the boiling water and let them cook until they turn pink, which usually takes about 2 minutes. Once done, carefully drain the shrimp and transfer them into the ice bath. Allow the shrimp to cool off in the ice water for another 2 minutes. Proceed by draining the shrimp once more and gently pat them dry. Then, proceed to cut them into smaller, bite-sized pieces.
- In a spacious bowl, mix together the yogurt, shallot, celery, lemon zest, lemon juice, dill, parsley, Old Bay seasoning, and pepper. Combine the crab meat and the prepared shrimp into the mixture, ensuring they are evenly coated. Allow the flavors to meld by letting it sit at room temperature for a minimum of 15 minutes before serving. For an added touch, decorate with some celery leaves, if desired.
Summary:
- Calories: 559 kcal
- Fat: 11 g
- Protein: 99 g
- Carbs: 18 g
- Potassium: 1512 mg
- Magnesium: 184 mg