Why this recipe works Sweet, tender shrimp pairs beautifully with the herbal, grassy flavor of celery and fresh herbs and the mild bite of minced shallot in this pretty pink-and-green salad. The classic deli-style dressing, made with mayo and lemon juice, enhances the flavor of all the ingredients. We added the raw shrimp to cold court bouillon (seasoned poaching broth) and then heated the mixture to a near-simmer to cook the shrimp gently. This recipe can also be prepared with large shrimp (26 to 30 per pound); the cooking time will be 1 to 2 minutes less. The recipe can be easily doubled; cook the shrimp in a 7-quart Dutch oven and increase the cooking time to 12 to 14 minutes. Serve this salad over greens or on toasted, buttered buns.
SERVES: 4
TOTAL TIME: 50 minutes
INGREDIENTS:
- 1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
- 5 tablespoons lemon juice (2 lemons), spent halves reserved
- 5 sprigs fresh parsley plus 1 teaspoon minced
- 3 sprigs fresh tarragon plus 1 teaspoon minced
- 1 tablespoon sugar
- 1 teaspoon black peppercorns
- Salt and pepper
- ¼ cup mayonnaise
- 1 celery rib, minced
- 1 small shallot, minced
INSTRUCTIONS:
- Combine shrimp, 2 cups cold water, ¼ cup lemon juice, reserved lemon halves, parsley sprigs, tarragon sprigs, sugar, peppercorns, and 1 teaspoon salt in medium saucepan. Cook over medium heat, stirring often, until shrimp are pink and firm to touch, and centers are no longer translucent, 8 to 10 minutes (water should be just bubbling around edge of saucepan and
should register 165 degrees). Meanwhile, fill bowl halfway with ice and water. - Remove saucepan from heat, cover, and let shrimp sit in broth for 2 minutes. Drain shrimp, discarding lemon halves, herbs, and peppercorns, and transfer to ice water to cool, about 3 minutes. Transfer shrimp to triple layer of paper towels and dry well.
- Whisk mayonnaise, celery, shallot, remaining 1 tablespoon lemon juice, minced parsley, and minced tarragon together in medium serving bowl. Cut shrimp in half lengthwise and then cut each half into thirds. Add shrimp to mayonnaise mixture and toss to combine. Season with salt and pepper to taste. Serve.
