Shrimp salad is summer goodness from the garden, fresh seafood market, and mom & pop grocery. It's tossed with a Dijon-mayo sauce that's light yet flavorful.
Seafood and vegetables are a win-win combination. In my opinion, shrimp should be treated like chicken; eaten a couple times a week. It's one of the best go-to proteins, especially if you can get it fresh.
A potential problem...not everyone lives by the ocean, including me. Thankfully, there's a wonderful little seafood market two minutes down the road. The owners fish Sunday through Tuesday in the Gulf of Mexico, so the market is closed. However, when they return from Alabama up I-65 to Paducah, KY., it's all I can do to wait until the market opens again the following day.
I buy several kinds of fish. If it's an evening meal, I'll buy the salmon, grouper, flounder, or red snapper. If I want to plan several meals for the upcoming days, I'll buy two to three pounds of shrimp. On this last trip, I bought two pounds. One pound was used for an Asian dish and the other for a shrimp salad.
This recipe is quick and easy, just the way I like it!
Ingredients and Directions for the shrimp boil:
Two pounds of medium size shrimp (medium is usually 20 - 26 shrimp per pound)
A stock pot full of water
1/2 cup apple cider vinegar
1/4 cup Old Bay Seasoning
T. of sea salt
Bring water, vinegar, Old Bay seasoning, and salt to a rolling boil. Add shrimp. Boil until the shrimp are pink (approximately 3 - 4 minutes). Take the shrimp out of the pot. Drain. Peel after cooling.
Chopped veggies for the salad:
Whole red pepper (chopped)
Two stalks of celery (cut small)
You could add other vegetables too!
Ingredients for the Dijon-mayo sauce:
1/2 cup of mayo
1/2 cup of sour cream
2 T. of Dijon mustard
A whole lemon squeezed for the juice
2 tsp. of red onion (minced)
Handful of fresh dill (stems removed and roughly chopped)
Salt and pepper to taste
Mix ingredients. Add the red pepper and celery. Add the roughly chopped shrimp. Allow to sit in the refrigerator to chill. Serve.