Yup it is still broiling hot in Chicagoland. 101 F today. Still not planning to use my oven if I don’t have to. I am pretty sure I can just cook food on the driveway. Assuming it doesn’t melt. The driveway that is.
TodaY we are going shrimp salad with no citrus. This dish can be done two ways. If you cook, peel, and devein your own shrimp it takes some time. If you use frozen precooked, prepeeled, deveined shrimp, its a ten minute no pot, no oven, no microwave meal. It is truly faster than getting takeout. And healthier.
My favorite kind.
Either 1 lb shrimp either raw with veins and still in the shell. I used 20 t0 25 count shrimp
or about 2 cups frozen shrimp, precooked, deveined and needing only to be thawed.
1 cup chopped celery
3/4 cup minced onion
1/2 c mayo (use Hain’s safflower to avoid soy oil)
1 tb Old Bay Seasoning (yes, unless they changed it, it is gluten-free)
up to 1/4 c shrimp stock or water (omit if you are planning to put the salad on buns…it will make it soggy)
Dark greens (mesclun, spinach or baby romaine)
Paring knife and cutting board
Measuring cups and spoons
The following steps are only necessary if you are working with raw shrimp. If you are not skip ahead.
If you are cooking your own shrimp then put shrimp in a steamer basket inside a pot containing about 1 inch of water. Put lid on pot. Bring water to a boil. As soon as the shrimp stop being gray and translucent (may be as little as 4 minutes) remove them from the heat. The water in the pot will now be pinkish and shrimp smelling. This water is your shrimp stock.
Cool peel and devein shrimp
For all shrimp
Chop shrimp into about 1/2 inch chunks. Put into large bowl
Chop celery and onions and put them in the bowl with the shrimp
Mix Old Bay in with mayonnaise. Add to the shrimp mixture in the bowl
Add shrimp stock or water 1 TB at a time until the liquid is the consistency of salad dressing.
Serve on top of beds of lettuce. You may wish to add gluten free toast points. I toast a pita from Rose’s Wheatfree Bakery and cut it into triangles
NOTE: This is much better if you make it the day before or earlier in the day and then just assemble it before serving.