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POACH THE SHRIMP. Add 2 quarts of water to a large pot and place it on the stove over high heat. Squeeze a little lemon juice into the water and drop the lemon halves into the pot. Add the pepper, salt, and Cajun seasoning. Bring the liquid to a rolling boil.
Once the water reaches a rolling boil, remove the pot from the heat and immediately submerge the shrimp into the hot water. Poach them for three minutes.
Using tongs or a slotted spoon, carefully transfer the cooked shrimp to a plate. Allow them to cool by placing them in the refrigerator.
MAKE THE SALAD. Once the shrimp have cooled, place them in a large bowl with the bell pepper, celery, mayonnaise, lemon juice, dill, salt, and pepper.
Gently mix the ingredients until they are well combined.
Allow the salad to sit in the refrigerator for at least one hour before serving, which allows the flavors to marinate and develop.
3. Best Classic Chicken Salad
Ingredients:
4 cups cooked chicken, shredded or diced (rotisserie or poached)
1 cup chopped celery
1 cup red grapes , halved
⅓ cup chopped red onion
¼ cup toasted sliced almonds
1 cup mayonnaise
¼ cup fresh lemon juice
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Fresh dill for garnish
To a medium size bowl, add the shredded chicken, chopped celery, grapes, onions, and almonds. In a small bowl, mix the mayonnaise with the lemon juice and salt and pepper. Add the mayo mixture to the bowl with the chicken and mix well. Taste for seasoning and adjust to your taste. Serve the chicken salad on croissants or bread, or over salad greens. Refrigerate for 3-4 days
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