Look who joined us for Friday happy hour! Shrimp salad with baguette, lettuce and pickles. Homemade vanilla ice cream for dessert. Recipe and stories tomorrow on my Substack.
We had a lovely visit with my son David and his partner Colin last night. The shrimp salad was a big hit—recipe below. David and Colin are visiting my daughter Jessica and our granddaughter Abigail at their nearby condo this weekend, and all are coming today for lunch: burgers and brats with Keith’s award-winning baked beans, potato salad, sautéed chard and kale for the garden, and homemade peach pound cake with ice cream. Yup, we’re cooking!
Shrimp Salad – recipe adapted from a newspaper
Prep time: about 45 minutes, including chilling and peeling; Serves 6
Ingredients:
· 2 pounds large raw shrimp (31-35 per pound), shell-on, deveined, thawed if frozen
· ½ cup mayonnaise – I used ¼ cup mayonnaise and ¼ cup Greek yogurt
· 1½ teaspoons Old Bay seasoning
· 2 teaspoons white wine vinegar
· ¼ teaspoon Worcestershire sauce
· ½ cup celery, finely diced
· ¼ cup scallions, finely sliced, light and dark green separated
Directions:
Fill a large bowl with ice and cold water; set next to the sink.
Bring a large pot of water to boil over high heat. Add shrimp and cook, stirring occasionally, until bright pink and cooked through, about 1½ minutes. Water does not need to return to boil.
Drain shrimp in colander then immediately plunge them into the ice water to stop cooking process. Let sit until chilled, about 15 minutes. Peel shrimp and set aside.
In a large mixing bowl, whisk together mayonnaise (and yogurt), Old Bay, white wine vinegar, and Worcestershire sauce. Stir in shrimp, celery, and light green scallions. Taste and adjust seasoning if necessary. Sprinkle with Old Bay and dark green scallions. Cover and chill in the refrigerator until ready to serve. The salad will keep for 2 days, covered, in the refrigerator.
That’s it for today. See you next week! -C.D.
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