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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Cook the shrimp in advance and chill. Ingredients:
1 lb extra-large shrimp, peeled, deveined, and tails removed (21-25 per lb.) |
1/4 cup fresh lemon juice (plus 1 tbsp., spent lemon halves reserved) |
5 sprigs fresh fresh parsley leaves, plus |
1 teaspoon minced fresh parsley leaves |
3 sprigs fresh tarragon leaves, plus |
1 teaspoon minced fresh tarragon leaves |
1 teaspoon whole black peppercorn, plus f |
reshly ground black pepper |
1 tablespoon sugar |
table salt |
1/4 cup mayonnaise |
1 small shallot, minced |
1 small celery, minced |
Directions:
1. Combine shrimp, 1/4 cup lemon juice, reserved lemon halves, parsley sprigs, tarragon sprigs, whole peppercorns, sugar, and 1 teaspoons salt with 2 cups cold water in medium sauce pan. Place saucepan over medium heat and cook shrimp, stirring several times, until pink, firm to touch, and centers are no longer translucent, 8-10 minutes (water should be just bubbling around edge of pan and register 165 on instant read thermometer). Remove pan from heat, cover and let shrimp in broth for 2 minutes.
2. Meanwhile, fill medium bowl with ice water. Drain shrimp into colander, discard lemon halves, herbs, and spices. Immediately transfer shrimp to ice water to stop cooking and chill thoroughly, about 3 minutes. Remove shrimp from ice water and pat dry with paper towels.
3. Whisk together mayonnaise, shallot, celery, remaining tablespoon lemon juice, minced parsley, and minced tarragon in medium bowl. Cut shrimp to half lengthwise and then each half into thirds; add shrimp to mayonnaise mixture and toss to combine. Adjust seasoning with salt and pepper. Serve chilled.
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