Shrimp Salad

Name: Shrimp Salad
Yield: Serves 4
Ingredients: 1 pound, extra-large shrimp (21-25), peeled, deveined, and tails removed; 1/4 cup, fresh lemon juice plus 1 additional tablespoon, spent halves reserved; 5 sprigs, fresh parsley leaves plus 1 teaspoon minced parsley leaves; 3 sprigs, fresh tarragon leaves plus 1 teaspoon minced tarragon leaves; 1 teaspoon, whole black peppercorns plus ground black pepper; 1 tablespoon, sugar; , Table salt; 1/4 cup, mayonnaise; 1 , small shallot, minced fine (about 2 tablespoons); 1 small stalk, celery, minced (about 1/3 cup)

17 comments

Appears in Cook's Illustrated July/August 2007, America's Test Kitchen TV

Deli-style shrimp salads are usually rubbery and bland. We fix the shrimp, then the dressing.

SERVES4

TIME35 minutes

has video

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...

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