Salade de crevettes côtière

Ingrédients

• 1 1/2 lbs medium shrimp, peeled and deveined
• 1 tsp Old Bay seasoning
• 1 lemon, halved
• 1 tsp salt (for boiling water)
• 1/3 cup mayonnaise
• 1 tbsp Dijon mustard
• 2 stalks celery, finely diced
• 2 tbsp red onion, finely diced
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh lemon juice
• 1/2 tsp black pepper
• Salt to taste
• Pinch of paprika (optional, for garnish)

Préparation

1. 1

   Fill a medium pot with water and add Old Bay seasoning, salt, and the juice of half a lemon. Bring to a full boil.

2. 2

   Add the peeled and deveined shrimp and cook for 2 to 3 minutes until they turn pink and curl into a loose C shape. Do not overcook.

3. 3

   Drain the shrimp immediately and spread them out on a plate or sheet pan to cool completely. Do not add to dressing while warm.

4. 4

   Once fully cooled, roughly chop the shrimp into bite-sized pieces, about 2 to 3 pieces per shrimp depending on size.

5. 5

   In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, and black pepper until smooth and combined.

6. 6

   Add the chopped shrimp, diced celery, red onion, and fresh dill to the bowl. Fold everything together gently until evenly coated.

7. 7

   Taste and adjust salt and lemon juice as needed. Start with less dressing and add more only if needed.

8. 8

   Cover and refrigerate for 15 to 20 minutes before serving for best flavor. Serve cold on toasted rolls, crackers, lettuce cups, or over greens. Garnish with a pinch of paprika if desired.