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Shrimp Salad - Shrimp Salad Recipe

Friday, December 4, 2009

                                                    Shrimp Salad - Shrimp Salad Recipe

Shrimp Salad - Shrimp Salad Recipe Ingredients 

1 pound small shrimp (more than 55 per pound), peeled and deveined, or precooked cold-water (or baby) shrimp, thawed

1 celery stalk, finely diced

1 small shallot, finely diced

3 sweet pickles, finely chopped, or 2 tablespoons sweet pickle relish

1⁄3 cup mayonnaise (regular, low-fat, or fat-free)

2 tablespoons sour cream (regular, low-fat, or fat-free)

Juice of 1⁄2 lemon

2 teaspoons chopped dill

2 dashes Tabasco sauce (optional) Salt and freshly ground black pepper to taste

Shrimp Salad - Shrimp Salad Recipe Cooking process

1.If you’re using raw shrimp, bring 2 quarts salted water to a boil in a large pot over high heat. Fill a large bowl halfway with ice water and set it aside. Add the shrimp to the boiling water and cook until pink and firm, about 2 minutes. Remove the shrimp with a slotted spoon or strainer and place them in the ice water to cool. Drain the shrimp and blot them dry with paper towels. If you’re using precooked shrimp, omit this step and skip to step 3.

2.Coarsely chop the cooked shrimp and set aside.

3.Combine the celery, shallot, pickles, mayonnaise, sour cream, lemon juice, and dill in a large bowl. Add the shrimp and stir until all the ingredients are well combined. Stir in the Tabasco sauce, if desired. Season with salt and pepper.

4.Serve immediately, or cover and refrigerate until you’re ready to serve the salad. (The salad can be made up to 3 days in advance and kept tightly covered in the refrigerator.Shrimp Salad - Shrimp Salad Recipe


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