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Prep time
24 hours 5 minutes
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Cook time
4 minutes
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Serves
2
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
Test Kitchen Notes
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
Ingredients
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3/4 pound
shrimp (30-40 count)
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1/4 cup
mayonnaise
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1 teaspoon
lemon juice
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4 teaspoons
diced celery
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1 tablespoon
green onion, green parts only, diced
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1/2 teaspoon
Old Bay, or preferred Chesapeake Bay seasoning
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1 pinch
celery seed (tiny pinch)
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1/8 teaspoon
dried parsley
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salt + pepper
Directions
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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.
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Peel and de-vein the shrimp and slice lengthwise (or leave them whole if you prefer).
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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.
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