Shrimp salad recipe - cooking shrimp

SauceSupreme

Fish and seafood have risen in popularity during the past decade, but shrimp continues to reign supreme as Americans’ favorite seafood. Those close to the coast enjoy the benefit of fresh, never frozen shrimp, but as most of the catch is flash frozen soon after harvest, anyone can enjoy this tasty shellfish. Shrimp is available raw, precooked, and with and without shells. For the utmost in convenience purchase the cooked, cleaned, and shelled shrimp, but most agree that the flavor of shell-on shrimp freshly cooked is superior.

How to Cook Shrimp

• Thaw frozen shrimp and peel and devein them. A demonstration of cleaning and deveining shrimp by Chef Todd Mohr is included below.
• Bring 4 quarts of water to a rolling boil; add salt if desired.
• When water is boiling, remove from the heat and add the shrimp.
• Cover and allow to poach for 3-5 minutes depending on the size of the shrimp.
• When the shrimp have turned an opaque white all the way through they are done. Do not overcook!
• Remove the shrimp from the hot water and immediately plunge in cold water to stop the cooking.
• When cool, drain, pat dry, and they are ready to use.

How to Make Shrimp Salad

This fragrant shrimp salad is wonderful by itself or atop fresh salad greens. It also makes a mean Po’ Boy enclosed in a loaf of toasted, crusty French bread.

Shrimp Salad

• 2lb. cooked, small to medium-sized, peeled shrimp
• 4 scallions, finely minced
• 1/4 cup celery, finely chopped
• 1/4 cup cilantro, finely chopped
• 1/2 cup heavy cream
• 1/2 cup mayonnaise
• 1/4 cup fresh lime juice
• 1 TBS sugar
• 1 TBS whole grain mustard
• 2 tsp. hot sauce
• salt & pepper to taste

1. In a large bowl, combine the shrimp, scallions, and cilantro.
2. In a separate bowl, stir together the remaining ingredients; taste and adjust seasoning.
3. Add the dressing to the shrimp mixture and toss gently until well mixed.
4. Chill.

Cooking Coarse-29-Cleaning Shrimp with Chef Todd Mohr