"Shramp"Salad
ACTIVE TIME: 30 minutes
TOTAL TIME: 2 hours 34 minutes
Yield: 4 servings
Back in the 60's this sort of dish that southern ladies who "lunched," lunched on. Served in soft cups of bib or Boston lettuce, this updated version still makes for an elegant brunch or lunch. Ladies optional.Photo by Lynne Calamia
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- 1 pound (26-30 size) raw shrimp, peeled and deveined
- 2 1/2 teaspoons Creole seasoning, divided
- 3 bay leaves
- 1 teaspoon celery seeds
- 1 clove garlic, smashed
- 1 1/2 tablespoons freshly squeezed lemon juice, divided
- 3/4 cup mayonnaise
- 1 1/2 teaspoons Creole or spicy brown mustard
- 1 tablespoon dill pickle relish
- 1/4 teaspoon celery salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup chopped scallions
- 1/3 cup finely diced celery
- 2 tablespoons chopped dill
- 2 tablespoons chopped tarragon
- Bibb lettuce cups for serving
ACTIVE TIME: 30 minutes
TOTAL TIME: 2 hours 34 minutes
Yield: 4 servings
Procedure
- Fill a 2-quart saucepan with 3 cups of water, 2 teaspoons of the Creole seasoning, bay leaves, celery seed, garlic, and 1 tablespoon of the lemon juice, and bring to a boil over high heat. Add the shrimp, reduce the heat to medium-high, and cook for 4 minutes.
- Drain the shrimp in a colander, add a couple handfuls of ice, and give the shrimp a few tosses to cool them down. Once cool enough to handle, remove the aromatics and place the shrimp between several layers of paper towels to dry. (You can dump the aromatics; they've done their job.) Roughly chop the shrimp and set aside.
- Whisk the mayonnaise, mustard, remaining lemon juice, pickle relish, celery salt, black pepper, and remaining Creole seasoning together in a large bowl. Fold in the scallions, celery, chopped shrimp, dill, and tarragon.
- Refrigerate for at least two hours, or better yet overnight, before serving in lettuce cups.
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