Sally Sold Shrimp Salad By The Seashore Recipes

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OLD BAY SHRIMP SALAD



Old Bay Shrimp Salad image

Old Bay kicks up the flavor of this classic shrimp salad. Pile it onto a croissant, scoop it over lettuce, or serve it with crackers.

Provided by Jennifer Segal

Categories     Salads

Time 15m

Yield 6

Number Of Ingredients 7

2 pounds large raw shrimp (31-35 per pound), shell-on and deveined (see note), thawed if frozen
½ cup mayonnaise, best quality such as Hellman's or Duke's
1½ teaspoons Old Bay seasoning
2 teaspoons white wine vinegar
¼ teaspoon Worcestershire sauce
½ cup finely diced celery
¼ cup finely sliced scallions, light and dark green parts separated

Steps:

  • Fill a large bowl with ice and cold water and set next to the sink.
  • Bring a large pot of water to a boil over high heat. Add the shrimp and cook, stirring occasionally, until bright pink and cooked through, about 1½ minutes (the water needn't return to a boil).
  • Drain the shrimp in a colander and then immediately plunge them into the ice water to shock them and stop the cooking process. Let sit until chilled, about 15 minutes. Peel the shrimp and set aside.
  • In a medium bowl, whisk together the mayonnaise, Old Bay, wine vinegar and Worcestershire sauce. Stir in the shrimp, celery, and light green scallions. Taste and adjust seasoning if necessary. Chill in the refrigerator until ready to serve. Before serving, transfer the salad to a serving bowl and sprinkle with the dark green scallions and a dash of Old Bay. The salad will keep for 2 days, covered, in the refrigerator.

Nutrition Facts : Calories 244, Fat 16g, Carbohydrate 4g, Protein 21g, SaturatedFat 3g, Sugar 0g, Fiber 1g, Sodium 979mg, Cholesterol 198mg

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