Creole Shrimp Salad
INGREDIENTS
Poached Shrimp
- 2 teaspoons sea salt
- 2 lemons halved
- 3 bay leaves
- 1 large handful fresh thyme springs
- 3 tablespoons Louisiana's Fish Fry Cajun Seasoning or Old Bay
- 3 pounds large or jumbo shrimp with shells, heads, and tails on
Shrimp Salad
- 1 1/2 lb shrimp poached and cooled, coarsely chopped if desired
- 1 cup finely diced cucumber
- 1 cup finely diced celery
- 1/2 cup finely diced green onions
- 2 tbsp fresh chopped dill plus more for garnish
Dressing
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt or sour cream
- 1 tablespoon creole or stone-ground mustard
- 1/2 lemon, juiced
- 1 teaspoon Louisiana's Fish Fry Cajun Seasoning or Old Bay
- salt and pepper to taste
INSTRUCTIONS
Poached Shrimp
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Fill a large pot with 6 cups of water, add the salt, and squeeze in the lemon juice; toss the halves in there as well. Add the dill and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
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Reduce heat to medium-low and add the shrimp. Simmer, uncovered, for 4-5 minutes (depending on the size of shrimp you are using) or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid to a bowl filled with ice. Let them chill thoroughly before peeling.
Shrimp Salad
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In a large bowl combine the cooled dry shrimp, and all the diced vegetables and dill.
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In a small bowl combine the mayonnaise, yogurt, and lemon juice. Add the mustard, creole seasoning, and a large pinch of pepper. Taste and re-season (adding salt if needed) as desired.
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Pour the dressing over the shrimp and vegetables and toss to coat. Garnish with the remaining fresh dill.
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Refrigerate until ready to use. Serve over lettuce or with crackers and hot sauce.
