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Fish, Salads | |
| Boiled Shrimp: 1 pound large shrimp, peeled and deveined, shells reserved 1 tablespoon seafood seasoning, such as Old Bay 10 fresh parsley stems with leaves 10 black peppercorns 1 rib celery, roughly chopped 1 lemon, halved and juiced 1/2 yellow onion Salad: 1/2 cup mayonnaise 2 tablespoons Dijon mustard 1 tablespoon chopped fresh parsley 1 teaspoon seafood seasoning, such as Old Bay 1 teaspoon diced pimentos 1 rib celery, thinly sliced 1/2 red onion, finely diced 8 ounces lump crab meat For serving on a roll 4 hot dog buns, buttered and toasted, for serving Lemon wedges, for serving Clarified butter, for serving | |
| For the boiled shrimp: Add the shrimp shells, seafood seasoning, parsley, peppercorns, celery, lemon and onion to a large stock pot and fill three-quarters of the way with water. Bring to a boil and cook until the vegetables soften slightly, 5 to 10 minutes (see Cook's Note). Prepare an ice bath in a large bowl. Add the shrimp to the stock pot and boil, stirring constantly, until pink and opaque, 1 to 2 minutes. Remove the shrimp and add to the ice bath until completely cooled. For the salad rolls: In a large bowl, combine the mayonnaise, mustard, parsley, seafood seasoning, pimentos, celery and onion. Fold in the shrimp and crab meat. Cover and chill for at least 30 minutes and up to 2 days. You can use as a salad or if making rolls. fill the buns with the seafood mixture and serve with a lemon wedge and some clarified butter. | |
Unrated | |
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