Lemony Shrimp Salad

Name: Lemony Shrimp Salad
Yield: serves 4
Ingredients: 12 ounces large shrimp, peeled and deveined, cut in half crosswise; 1/2 cup Rocco’s Magnificent Mayonnaise (page 200) or store-bought low-fat mayonnaise, such as Hellmann’s Low-Fat Mayonnaise Dressing; Grated zest from 1 lemon; 2 tablespoons fresh lemon juice; 2 tablespoons chopped fresh tarragon; 3 large celery stalks, sliced thin on the diagonal; 1 small red onion, chopped fine; Salt and freshly ground black pepper

December 9, 2011

A healthy amount of celery gives this traditionally rich seafood salad a good bit of crunch. The lightened-up lemony mayonnaise dressing would be delicious with any cold, steamed, or poached seafood, including crab, scallops, and lobster.

Recipe information

Yield
serves 4

Ingredients

12 ounces large shrimp, peeled and deveined, cut in half crosswise

1/2 cup Rocco’s Magnificent Mayonnaise (page 200) or store-bought low-fat mayonnaise, such as Hellmann’s Low-Fat Mayonnaise Dressing

Grated zest from 1 lemon

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh tarragon

3 large celery stalks, sliced thin on the diagonal

1 small red onion, chopped fine

Salt and freshly ground black pepper

Preparation

Step 1
Bring a large pot of salted water to a boil. Turn off the heat and stir the shrimp into the water. Poach the shrimp, off the heat, until they are just cooked through, about 2 minutes; drain. Spread the shrimp in a single layer on a large plate or dish. Chill in the refrigerator until very cold, about 1 hour.
Step 2
Whisk the mayonnaise, lemon zest, lemon juice, and tarragon together in a large bowl. Add the chilled shrimp, along with the celery and red onion. Toss gently to combine. Season with salt and pepper to taste. Serve immediately, or chill covered in the refrigerator for up to 24 hours.
nutrition information
Step 3
Fat: 27g (before), 5.8g (after)
Step 4
Calories: 320 (before), 175 (after)
Step 5
Protein: 19g
Step 6
Carbohydrates: 12g
Step 7
Cholesterol: 135mg
Step 8
Fiber: 1g
Step 9
Sodium: 707mg

Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved. Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.

TagsSalad Lemon Citrus Fruit Shrimp Shellfish Seafood Celery Vegetable Side Starter Dinner Lunch Gluten Free Dairy Free Nut Free Make Ahead Poach Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

nutrition information

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Recipe notes