Friday, February 3, 2017

Shrimp Salad


 1 pound small shrimp, peeled and deveined
 1 celery stalk, finely diced
 1 small shallot, finely diced
 3-4 sweet pickles, finely chopped
 1/3 cup mayonnaise
 2 tablespoons sour cream
 1 tablespoon lemon juice
 2 teaspoons chopped dill
 2-3 dashes Tabasco sauce
             Salt and black pepper to taste                 



 1. Bring 2 quarts salted water to a boil in a large pot over 
high heat. Fill a large bowl halfway with ice water and set 
it aside. Add the shrimp to the boiling water and cook until 
pink and firm, about 2-4 minutes.

 2. Remove the shrimp and place them in the ice water to cool. 
Drain the shrimp and blot them dry with paper towels.

 3. Coarsely chop the cooked shrimp and set aside.

 4. Combine the celery, shallot, pickles, mayonnaise, sour cream, 
lemon juice, and dill in a large mixing bowl. Add the shrimp and 
stir until all the ingredients are well combined. Stir in the Tabasco 
sauce. Season with salt and pepper.  

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