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Shrimp Salad

3 TBSP. plus 1TSP. kosher salt
1 lemon cut into quarters
4 lbs. large shrimp in the shell (16 to 20 shrimp per pound)
2 cups mayonnaise
1 TSP Dijon mustard
2 TBSP. white wine or white wine vinegar
1 TSP. freshly ground black pepper
6 TBSP. fresh dill, minced
1 cup minced red onion
3 cups minced celery

Bring 5 quarts of water, 3 tablespoons salt and the lemon to a boil in a large saucepan.
Add half the shrimp and reduce the heat to medium.
Cook uncovered for 3 minutes or until the shrimp are barely cooked through.
Remove shrimp and transfer 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 mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill.
Combine with the peeled shrimp.
Add the red onion and celery and check the seasonings.
Serve or cover and refrigerate until chilled

Coastal Fisherman Merch
CF Merch



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