Salad Recipes | Shrimp salad Recipe

Shrimp salad Recipe

ebi sunomono saladIngredients for shrimp salad

  • 1 extra-large lemon
  • Celery leaves
  • 1 T. pickling spices
  • 1 t. salt
  • 1/8 t. ground white pepper
  • 3 pounds medium-size shrimp in their shells uncooked(5 c. cooked)
  • 1 T. fresh lemon juice
  • 1 c. celery, cut into 1/4-inch dice
  • 1 to 2 t. snipped fresh dill or 1 t. dried dill herb

    Sour cream dressing

  • 2/3 c. mayonnaise
  • 1/2 c. sour cream
  • 1 T. mustard
  • Your browser may not support display of this image. 1/2 t. salt
  • 1/4 t. ground white pepper
  • 1/4 t. garlic powder

Preparation

To cook the shrimp, half-fill a large saucepan with water. Squeeze the juice from the lemon into the water and toss in the rind. Add a few celery leaves, the pickling spices, salt, and pepper and boil over high heat. Drop in the shrimp in their shells and boil them just until they turn pinkish-white and opaque, about 4 minutes. Using a slotted spoon, transfer the shrimp to a colander and rinse immediately with cold water to stop the cooking. Peel and devein the shrimp, discarding all of the pickling spices. Cut the shrimp into bite-sized pieces. Place the cooked shrimp in a bowl, sprinkle with the lemon juice, and toss well. Add the celery and dill and toss again. Mix of the ingredients for the dressing in a small bowl. Spoon the dressing over the shrimp mixture, Stir until all of the shrimp and celery are well coated. Serve the salad on curly lettuce leaves.

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