Wednesday, April 18, 2012

The Anti-Chicken Fingers Movement - Shrimp Salad

I just recently started eating shrimp on a regular basis and I'm starting to love it! I took this recipe and made a few healthy changes to it and it turned out glorious.  Even the hubs enjoyed it!  I was going to serve it on rolls, but decided on brown rice, green beans, and biscuits.

Shrimp Salad (Yields 12 servings)
original recipe here

3 tablespoons plus 1 teaspoon kosher salt
1 lime cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups dijoinnaise
2 tablespoons white wine
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)


Bring 5 quarts of water, 3 tablespoons salt, and the lime to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.

In a separate bowl, whisk together the dijonnaise, wine, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and check the seasonings. Cover and refrigerate for a few hours before serving.

Buon Appetito!


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