Hey everybody! Hope everyone enjoyed their 4th, we sure did!
Today’s recipe is simple, quick & as usual guaranteed to put a smile on everyone’s face! With cookout season in full swing, this recipe for shrimp salad is a great addition to any spread!
What you need:
1 lb shrimp, shelled and deveined
1 cup chicken stock(vegetable stock can also be used)
1 tspn thyme
1 tspn basil
1 tbsp crushed garlic
1/2 tspn celery salt
For the sauce:
3/4 cup mayonnaise(can substitute olive oil mayo for a more health conscious option)
3 scallions, chopped
1 tbsp chopped fresh dill
1 tspn paprika
2 dashes of hot sauce or Tabasco sauce
Bring the cup of chicken stock, thyme, basil, garlic, celery salt and pepper to a boil. Add in shrimp and cover. Cook shrimp until pink and slightly curled, signifying that they are done. Set to the side to cool.
While the shrimp are cooling you will want to get started on the “sauce” for this recipe. Finely chop both the dill and scallions and set aside. In a bowl, combine the mayonnaise, juice from 1/2 the lemon, paprika, hot sauce, the diced dill & scallions and stir together.
Once you finished with the sauce, dice the shrimp and fold them in to the sauce to complete the shrimp salad! Just like that, the dish is complete! Place the salad in the refrigerator for about 30-45 minutes before serving.
My favorite way to serve the shrimp salad is on warm focaccia bread, as a sandwich. You can also serve it on a leaf of lettuce as a shrimp salad lettuce cup!