Shrimp Salad

From America's Test Kitchen Season 8: Two Ways with Shrimp

Why this recipe works:

For a shrimp salad recipe with firm and tender shrimp and a perfect deli-style dressing that wouldn’t mask the flavor of the shrimp or drown out the other ingredients, we started by cooking the shrimp in cold court bouillon, then heated the shrimp and liquid to just a near simmer. We kept the… read more

For a shrimp salad recipe with firm and tender shrimp and a perfect deli-style dressing that wouldn’t mask the flavor of the shrimp or drown out the other ingredients, we started by cooking the shrimp in cold court bouillon, then heated the shrimp and liquid to just a near simmer. We kept the traditional mayonnaise in our shrimp salad recipe, but limited the amount to ¼ cup per pound of shrimp.

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Serves 4

This recipe can also be prepared with large shrimp (26/30); the cooking time will be 1 to 2 minutes less. The shrimp can be cooked up to 24 hours in advance, but hold off on dressing the salad until ready to serve. 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 the salad on a bed of greens or on a buttered and grilled bun.

Ingredients

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