"Shrimp salad is a classic for a reason, and this recipe shows why. Juicy shrimp meet Old Bay seasoning, mayo, diced celery, red onion, and lemon for a fresher, brighter take on tuna or chicken salad, with streamlined flavors that let the shellfish shine. Fresh or frozen shrimp both work here. A squeeze of fresh lemon juice is all the poaching liquid needs for flavor, but drop in the rinds too so that the lemon zest can perfume the broth even further."
"The real beauty of this shrimp salad recipe is how versatile it is. We've piled it atop thick-cut garlic toasts, but you have options. Tuck the cold shrimp salad into a warm buttered bun like a shrimp roll, serve in romaine lettuce cups, toss it with cooked, cooled lumache for a fun pasta salad, or serve with crackers for snacking."
Juicy shrimp are seasoned with Old Bay, mixed into a creamy base of mayonnaise with diced celery, red onion, and bright lemon for a fresher take on tuna or chicken salad. Fresh or frozen shrimp can be used; a simple poach in fresh lemon juice (with rinds added) flavors the shrimp, and optional herbs such as dill, cilantro, tarragon, or parsley can be added. Precooked shrimp provide a fast shortcut without sacrificing taste. The salad serves multiple ways: atop garlic toast, in a buttered bun as a shrimp roll, in romaine cups, tossed with cooled lumache for pasta, or with crackers.
Read at Epicurious
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