This cool and creamy shrimp salad delights with plump poached shrimp, crunchy celery, and a tangy lemony sauce. Serve on rolls, over lettuce or chopped as an appetizer with crackers or crusty bread.
Raw Shrimp | Lemons Celery | Shallots DRESSING Mayonnaise | White Vinegar Dijon Mustard | Dill Garlic Paste | Fresh Parsley Sea Salt | Black Pepper SERVING SUGGESTIONS Bread, Rolls or Croissants Over A Bed Of Lettuce With Crackers
Add lemon juice, lemon halves and salt to a pot of water. Bring to a boil and remove from heat. Add shrimp, cover and allow to sit for 5-6 minutes.
When shrimp have turned pink, remove shrimp from water and place into an ice bath. Allow to cool and remove tails. In a large bowl, combine shrimp, celery, and shallots. Set aside.
In a small bowl, combine dressing ingredients. Add dressing to shrimp mixture and toss to combine. Place in fridge for at least 1 hour before serving.
Serve on rolls, over lettuce, or chop shrimp salad and serve in a bowl with crackers for dipping.