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Recipe from: eatinonthecheap Image Credit: Jodie Mo |
Lemon
Dill Shrimp Salad
‘The
leftovers were turned into this refreshing shrimp salad with homemade mayo. I’m
a fan of homemade mayo especially when you splurge on expensive meats like wild
caught shrimp. It makes all the difference.”
Jodie Mo
Ingredients:
1 lb shrimp,
cooked
½ cup chopped
celery (I like the heart with the leaves)
1/4 cup
chopped red onion
1 lemon, zested
and juiced
½ - 3/4 cup
dill mayonnaise (recipe follows)
Salt and
pepper to taste
Dill
Mayonnaise:
1 egg yolk
2 tbsp white
wine vinegar
1/4 cup fresh
dill or 1 T dried
¼ t. cayenne
pepper
¼ t. kosher
salt
1 cup
vegetable or canola oil
Instructions:
Chop shrimp
into small chunks (about ½ an inch) and combine in a large bowl with the
celery,
onion and lemon zest.
In a food
processor or blender, pulse together the egg yolk, vinegar, dill, cayenne and
salt.
While the
blender is running, slowly pour in the oil until the mayo is thick and creamy.
Taste for
seasoning.
Fold ½ cup of the mayo into the shrimp salad
and stir to combine.
Add more mayo
if desired.
Add in the
juice of the lemon and a dash of salt and pepper to taste.
Serve on a
salad, crackers or a crusty loaf of bread and enjoy!
Keeps in the fridge for 2-3 days.
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Lemon, dill, and shrimp, three of my favorite things! What's not to love. ^_^
ReplyDeleteI would absolutely love this on a piece of garlic bread.
Blessings, Catherine.
Thank you very much Catherine for your nice comment. All my blessings for you and your family.
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