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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is the real thing! Every bite is loaded with shrimp. PLEASE, do *not* use baby shrimp (canned or otherwise) in this salad. I use this recipe to entertain with as an opener for a dinner. Extra creaminess comes from the sour cream. Ingredients:
for the shrimp salad |
1 extra-large lemon |
celery leaves |
1 t. pickling spices |
1 t. salt |
1/8 t. ground white pepper |
3 pounds medium-size shrimp in their shells uncooked(5 c. cooked) |
1 t. fresh lemon juice |
1 c. celery, cut into 1/4-inch dice |
1 to 2 t. snipped fresh dill or 1 t. dried dill herb **not dill seed |
for the sour cream dressing |
2/3 c. hellmann's real mayonnaise (not the light variety) |
1/2 c. sour cream |
1 t. dijon mustard |
1/2 t. salt |
1/4 t. ground white pepper |
1/4 t. garlic powder |
Directions:
1. TO COOK THE SHRIMP: Half-fill a large saucepan with water. Squeeze the juice from the lemon into the water and toss in the rind. Add a few celery leaves, the pickling spices, salt, and pepper and bring to a boil over high heat. Drop in the shrimp in their shells and boil them just until they turn pinkish-white and opaque, about 4 minutes. Using a slotted spoon, transfer the shrimp to a colander and rinse immediately with cold water to stop the cooking. Peel and devein the shrimp, discarding all of the pickling spices. Cut the shrimp into bite-sized pieces. (You need 5 cup of shrimp).
2. Place the cooked shrimp in a medium-size bowl, sprinkle with the lemon juice, and toss well. Add the celery and dill and toss again.
3. MIX ALL of the ingredients for the dressing in a small bowl. Spoon the dressing over the shrimp mixture and stir until all of the shrimp and celery are well coated. Great for putting on an open sandwich using white or Challah bread, or simply as a salad on curly lettuce leaves. Refrigerate any leftovers and use within 2 days.
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