"Shramp"Salad

Name: "Shramp"Salad
Prep time: 30 min
Cook time: 4 min
Total time: 154 min
Yield: 4
Cuisine: American
Ingredients: 1 lb Shrimp (1 pound (26-30 size) raw shrimp, peeled and deveined); 2 ½ tsp Creole Seasoning (2 1/2 teaspoons Creole seasoning, divided); 3 pieces Bay Leaves (3 bay leaves); 1 tsp Celery seed (1 teaspoon celery seeds); 1 clove Garlic (1 clove garlic, smashed); 1 ½ tbsp Lemon Juice (1 1/2 tablespoons freshly squeezed lemon juice, divided); ¾ cup Mayonnaise (3/4 cup mayonnaise); 1 ½ tsp Creole Mustard (1 1/2 teaspoons Creole or spicy brown mustard); 1 tbsp Dill Pickle Relish (1 tablespoon dill pickle relish); ¼ tsp Celery salt (1/4 teaspoon celery salt); ¼ tsp Black Pepper (1/4 teaspoon freshly ground black pepper); ½ cup Scallion (1/2 cup chopped scallions); ⅓ cup Celery (1/3 cup finely diced celery); 2 tbsp Dill (2 tablespoons chopped dill); 2 tbsp Tarragon (2 tablespoons chopped tarragon); 0 pieces Butter Lettuce (Bibb lettuce cups for serving)

"Shramp"Salad - Salad (American)

154 minAmerican

Servings4

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Dairy Free
Pescatarian
Halal

Ingredients

For 4 servings

Shrimp1 lb · 1 pound (26-30 size) raw shrimp, peeled and deveined
Creole Seasoning2 ½ tsp · 2 1/2 teaspoons Creole seasoning, divided
Bay Leaves3 pieces · 3 bay leaves
Celery seed1 tsp · 1 teaspoon celery seeds
Garlic1 clove · 1 clove garlic, smashed
Lemon Juice1 ½ tbsp · 1 1/2 tablespoons freshly squeezed lemon juice, divided
Mayonnaise¾ cup · 3/4 cup mayonnaise
Creole Mustard1 ½ tsp · 1 1/2 teaspoons Creole or spicy brown mustard
Dill Pickle Relish1 tbsp · 1 tablespoon dill pickle relish
Celery salt¼ tsp · 1/4 teaspoon celery salt
Black Pepper¼ tsp · 1/4 teaspoon freshly ground black pepper
Scallion½ cup · 1/2 cup chopped scallions
Celery⅓ cup · 1/3 cup finely diced celery
Dill2 tbsp · 2 tablespoons chopped dill
Tarragon2 tbsp · 2 tablespoons chopped tarragon
Butter Lettuce0 pieces · Bibb lettuce cups for serving

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Steps

1Fill a 2-quart saucepan with 3 cups of water, 2 teaspoons of the Creole seasoning, bay leaves, celery seed, garlic, and 1 tablespoon of the lemon juice, and bring to a boil over high heat. Add the shrimp, reduce the heat to medium-high, and cook for 4 minutes.
2Drain the shrimp in a colander, add a couple handfuls of ice, and give the shrimp a few tosses to cool them down. Once cool enough to handle, remove the aromatics and place the shrimp between several layers of paper towels to dry. (You can dump the aromatics; they've done their job.) Roughly chop the shrimp and set aside.
3Whisk the mayonnaise, mustard, remaining lemon juice, pickle relish, celery salt, black pepper, and remaining Creole seasoning together in a large bowl. Fold in the scallions, celery, chopped shrimp, dill, and tarragon.
4Refrigerate for at least two hours, or better yet overnight, before serving in lettuce cups.