Maryland Shrimp Salad

By Summer of Eggplant • July 16, 2012 • 6 Comments

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Author Notes: While crab cakes may be the calling card of Maryland, shrimp salad is a close second. I can't name a single bridal shower I have attended in Maryland that did not serve shrimp salad. When served as a sandwich it is usually served on white bread with lettuce and tomato. Usually the shrimp are whole, I slice mine in half lengthwise as, I find, it makes a more manageable sandwich. - Summer of Eggplant

Food52 Review: The key tweak in Summer of Eggplant's terrific salad is in the methodology: steaming the shrimps -instead of boiling them - keeps them tender and flavorful, and the seemingly minute additions of minced green onion tops, celery seed and dried parsley to the dressing do make a difference. We bypassed the white bread/croissant directive and served it instead in top-split hot dog rolls with lettuce and tomato, lobster roll-style, along with some French-inspired Sangria and considered ourselves very well-fed, indeed! - wssmom

Serves 2

3/4 pounds shrimp (30-40 count)
1/4 cup mayonnaise
1 teaspoon lemon juice
4 teaspoons diced celery
1 tablespoon green onion, green parts only, diced
1/2 teaspoon Old Bay, or preferred Chesapeake Bay seasoning
1 pinch celery seed (tiny pinch)
1/8 teaspoon dried parsley
salt + pepper

Heat 1-2 cups of water to a boil over a steamer basket. Add the shrimp and steam until just cooked -- 4 minutes should do it. Cool the shrimp on ice.
Peel and de-vein the shrimp and slice lengthwise (or leave them whole if you prefer).
Combine the shrimp and the remaining ingredients in a bowl. Chill for an hour or up to 24 hours. Serve in a bowl, on white bread with lettuce and tomato, or bridal shower-style with mini croissants.