Thursday, September 16, 2010

Perfect Warm Weather Dinner

I've never been a big fan of shrimp salad, but when I watched a recent Cook's video on cooking the shrimp properly, I thought I'd give it a try with some fresh North Carolina shrimp -- and I'm so glad I did!!  These little morsels came out so tender and full of flavor that it's my newest addiction!!  I've been cooking up a batch every few days and munching on them whenever I feel the urge!

Everything started in cold water with some lemon juice, parsley and tarragon, salt and pepper.  Then I heat the pan on medium high for about 8 or 9 minutes.  Remove from the heat and cover for a couple of minutes.  When you peek in the shrimp should be pink and plump.  Toss them right away into ice water to stop the cooking!

The salad is made with mayonnaise, lemon juice, minced shallot, minced celery (I don't like biting into big chunks of veggies in my salads ), chopped parsley and tarragon, a bit of hot sauce for a kick and salt and pepper.  I do throw in my favorite "Salad Supreme" all purpose seasoning because I love the taste.  So my dinner was with fruit and salad and Howard made a sandwich.  Yummmmmmm ...


  1. Yes. This does look fabulous. I'm crazy about mayo. I love shrimp too. Love your lemon juice/parsley and tarragon twist. My guess is it was scrumptious.


  2. I just made something like this but I added a little chipotle to my mayo and a little cilantro to the mix! It was super yummy and had a kick. We ate it over fresh spinach. Our shrimp was weeny though. Hard to find good shrimp in Tejas unless you want to spend a lot. Good when you can get it on sale though! I'll have to try the tarragon and parsley next time :)