|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
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
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
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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