This Royal Red Shrimp Salad with Green Onion-Tarragon Dressing combines tender shrimp, crisp celery, and a creamy herb dressing for a refreshing meal.
Royal Red Shrimp Salad with Green Onion-Tarragon Dressing
Makes about 6 servings
Ingredients
- 2 quarts water
- 2 lemons, halved
- 2 teaspoons Creole seasoning
- 2 pounds fresh Royal Red shrimp, peeled and deveined
- ⅔ cup mayonnaise
- 2 tablespoons chopped green onion
- 1 tablespoon chopped fresh tarragon
- 2 teaspoons milk
- 2 teaspoons Creole mustard
- 1 teaspoon lemon zest
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup finely diced celery
- Butter lettuce leaves and lemon slices, to serve
- Garnish: fresh tarragon leaves
Instructions
- In a small Dutch oven, bring 2 quarts water, lemon halves, and Creole seasoning to a boil over high heat; boil for 2 minutes. Reduce heat to medium-low; add shrimp, and cook until shrimp are pink and firm, 3 to 5 minutes. Drain, and transfer to an ice water bath to stop the cooking process. Drain well.
- In a medium bowl, whisk together mayonnaise, green onion, chopped tarragon, milk, mustard, lemon zest, salt, and pepper. Fold in shrimp and celery. Cover and refrigerate for 1 hour. Spoon into desired serving dishes; serve with lettuce and lemon slices. Garnish with tarragon leaves, if desired.
