Creamy Shrimp Salad with Thyme
When the heat index is over 100 degrees, you look for recipes that require little cooking and are served either chilled or room temperature. So tonight I prepared an adaptation of Ina Garten‘s Tarragon Shrimp Salad. My version is called, Creamy Shrimp Salad with Thyme. Since my regular readers know that I am not a fan of tarragon, I substituted fresh thyme from my pot of herbs. I also opted out of using Pernod liqueur in the boiling liquid for the shrimp. It’s pricey and it also has a licorice flavor which I am not fond of…so I cut a lemon in half and popped it in the water instead.
Additionally my trip to the grocery store today was not what I would consider a “win”. For some reason they were out of scallions and boston bibb lettuce. No matter…I subbed in with grated Vidalia onion. After grating about 1/4 cup, I rinsed it under cold water. This works well to take the bite out of the sharpness of fresh onion. I also used some fresh romaine leaves I had in the fridge instead of the bibb lettuce she recommends.
For such a fresh, cool meal…I sliced some ripe heirloom tomatoes as our side dish. I paired the meal with a crisp and cold Chenin Blanc and some crispy crackers on the side. Bon Appetit!
Creamy Shrimp Salad with Thyme
Ingredients
- 1 pound 16 - 20 count shrimp peeled and deveined
- 1 tbsp sea salt
- 1/2 lemon
- 2/3 cup mayonnaise Hellman's
- 1 cup celery, diced small
- 1/4 cup yellow onion grated and rinsed
- 2 tbsp fresh thyme leaves chopped
- juice half large lemon
- bibb or romaine lettuce leaves
- 1 tbsp fresh chives thinly sliced
Instructions
- Place large pot of water over medium high heat and bring to boil.
- Add one tablespoon sea salt and half of one lemon to hot water.
- Add one pound large shrimp and cook for 5 minutes.
- Remove shrimp from water with slotted spoon. Spread out on plate and let cool for at least 15-20 minutes.
- While shrimp is cooling...in a large bowl combine mayonnaise, celery, onion, thyme leaves and juice of half a lemon.
- Add shrimp to bowl. Toss gently. Taste and add additional salt if needed. Refrigerate one to four hours.
- Place lettuce leaves on plate. Top with chilled shrimp salad. Sprinkle with sliced fresh chives and more salt to taste. Serve chilled or at room temperature.
