Shrimp Salad

Adapted from Cook’s Illustrated, July/August 2007

Serves 4

This is an excellent recipe for shrimp salad because the way you cook the shrimp before adding the dressing gives you nice, plump, perfectly—not overcooked—shrimp. Should you want to make shrimp cocktail instead, stop before adding the mayonnaise-based dressing and serve with cocktail sauce*.

Unless the weather is warm, I have to go out of my way to have fresh tarragon on hand, but I make it my business to have it when I am going to make this recipe because, even though it’s subtle, it adds a lot to the dish.

I do not devein my shrimp, but if you are in the habit of doing so, by all means do it here.

I always have jumbo IQF wild Georgia shrimp (21 to 25 per pound) in my freezer. They’re shipped to me from Anchored Shrimp Company, a family-owned and operated seafood company in Brunswick, GA. No preservatives, no salt—just wild shrimp.

For the shrimp
1 pound jumbo wild shrimp (21–25 per pound), peeled
2 cups cold water
1/4 cup fresh lemon juice, plus 1 tablespoon more (usually 1 large lemon is enough)
1 teaspoon sea salt
Reserved lemon halves, cut into quarters
5 sprigs fresh parsley
3 sprigs fresh tarragon
1 teaspoon whole black peppercorns
1 tablespoon sugar

For the dressing
1/4 cup mayonnaise
1 small shallot, minced (about 2 tablespoons)
1 small stalk celery, minced (about 1/3 cup)
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
1 teaspoon minced parsley leaves
1 teaspoon minced tarragon leaves

Have ready a medium bowl of ice water for shocking the shrimp after cooking, adding more ice if needed. If making the dressing in advance, cover and refrigerate until ready to use.

To make the dressing
Whisk the mayonnaise, shallot, celery, 1 tablespoon lemon juice, minced parsley, and minced tarragon in a medium bowl.

To cook the shrimp
Combine the shrimp, 1/4 cup lemon juice, sea salt, lemon quarters, parsley sprigs, tarragon sprigs, peppercorns, sugar, and cold water in a medium saucepan. Place over medium heat and cook, stirring several times, until the shrimp are pink, firm to the touch, and no longer translucent in the center, about 8–10 minutes. The water should be just bubbling around the edge of the pan and register about 165°F on an instant-read thermometer. Remove the pan from the heat, cover, and let the shrimp sit in the broth for 2 minutes.

Drain the shrimp in a colander, discarding the lemon, herbs, and spices. Immediately transfer the shrimp to the ice water to stop cooking and chill thoroughly, about 3 minutes. Remove from the ice water and pat dry with paper towels.

Cut the shrimp in half lengthwise. Add to the dressing and toss gently to combine. Season to taste with salt and freshly ground black pepper.

Serve chilled.

For Shrimp Cocktail Instead of Shrimp Salad
Make the shrimp as directed above but do not cut in half and do not toss with the mayonnaise-based dressing. Chill the shrimp and serve with cocktail sauce.

Classic Cocktail Sauce*
Makes about 1 cup, enough for 1 pound shrimp

1/2 cup ketchup
2 1/2 teaspoons prepared horseradish (use from a newly opened jar for best flavor)
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ancho chili powder or other mild chili powder
Pinch cayenne pepper
1 tablespoon fresh lemon juice (from 1 small lemon)

Stir all ingredients together in a small serving bowl. Taste and adjust the seasoning as needed.