Salade de crevettes façon deli new-yorkais

Ingrédients

• 1 1/2 lbs medium shrimp, peeled and deveined
• 1 tablespoon kosher salt (for boiling water)
• 1 bay leaf
• 1 lemon, halved (half for water, half for dressing)
• 1/2 cup mayonnaise, full fat
• 1 tablespoon Dijon mustard
• 2 stalks celery, finely diced
• 2 tablespoons red onion, very finely minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon fresh dill, chopped (or 1/2 teaspoon dried)
• Salt and black pepper to taste
• Pinch of paprika (optional)

Préparation

1. 1

   Fill a medium pot with water. Add kosher salt, bay leaf, and the squeezed lemon half. Bring to a full boil.

2. 2

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

3. 3

   Immediately transfer shrimp to a bowl of ice water. Let them sit for 5 minutes to stop the cooking.

4. 4

   Drain the shrimp and pat them thoroughly dry with paper towels.

5. 5

   In a large bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, lemon zest, and dill. Taste and adjust as needed.

6. 6

   Add the shrimp, diced celery, and minced red onion to the bowl. Fold gently until everything is evenly coated.

7. 7

   Cover the bowl and refrigerate for at least 20 minutes before serving.

8. 8

   Serve cold on toasted bread, in a roll, or with crackers. Finish with a pinch of paprika if desired.