Shelly's Recipe

SHRIMP SALAD

Category: Salads - Seafood

1 lb large (21-25 count) shrimp, peeled and deveined
2 tbsp mayonnaise
2 tbsp sour cream
1 tbsp finely minced fresh tarragon
1 tsp fresh lemon juice AND tarragon vinegar
1/4 cup finely diced celery AND finely minced scallions
1 tsp coarse or kosher salt
1/2 tsp freshly ground white pepper

In a medium stockpot over high heat, bring 4 quarts abundantly salted water to a rolling boil. Add the shrimp and cook until just pink, about 3 minutes.

Immediately transfer to a colander and run under cool water to stop the shrimp from cooking any further (only takes several seconds; shrimp should still be slightly warm when dressed). Shake the colander to drain any excess water.

In a small bowl, mix together mayonnaise, sour cream, and tarragon. Set aside.

In a medium mixing bowl, toss the warm shrimp with the lemon juice and vinegar. Stir in the celery and scallions. Add the mayonnaise mixture, salt, and pepper and toss to coat. Cover and refrigerate until ready to serve. Taste to correct seasoning. Serves 4 as a first course or sandwich filling. Serves 2 as a light lunch.