I remember the first time I had shrimp salad. It was in Boca Raton with my grandparents at a deli. It was hot out so my usual pastrami seemed heavy and the shrimp salad called to me from behind the glass case. It was just as magical as it looked - plump shrimp in a light mayo on a roll.
A few years ago, when we were in the depths of the newborn phase, we subscribed to Plated and shrimp salad sandwiches were on the menu. Their recipe wasn’t super flavorful though. So, as I craved the tasty, cool sandwich, I played with the flavors and proportions. This is the result. It’s super flexible - make it your own (if you don't like pickles, sub out with champagne vinegar, maybe a little dijon)!
Ingredients:
3 big handfuls of frozen 50 count shrimp (or bigger - Whole Foods only had the small lazy shrimp (fully peeled, no tail))
¼ tsp baking soda
¼ tsp salt
1 ½ c. mayo
1 tsp Old Bay
1 TB dried or fresh chives
1 stalk celery, chopped finely
5 pickle slices, diced
5 TB of pickle juice
First things first, defrost the shrimp in lukewarm water mixed with the baking soda and salt. Leave the shrimp for 20-30 minutes. The baking soda and salt will plump the shrimp.
Preheat the oven to 400F. Drain and toss the shrimp with olive oil, salt, and pepper. Place on a baking sheet and roast for 5-6 minutes. Until the shrimp turn pink and curl into “C’s”.
Allow the shrimp to cool, then chop in half (or thirds if you went with bigger shrimp).
Mix the remaining ingredients together - taste and adjust seasonings. Fold in shrimp. Refrigerate until cool.
Serve in a toasted baguette with a sprinkle of Old Bay and chives. I was extra and made homemade baked potato chips (also with Old Bay).
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