SERVES 4
This recipe can also be prepared with large shrimp (31 to 40 per pound); the cooking time will be 1 to 2 minutes shorter. The shrimp can be cooked up to 24 hours in advance, but hold off on dressing the salad until ready to serve. The recipe can be easily doubled; cook the shrimp in a 7-quart Dutch oven and increase the cooking time to 12 to 14 minutes. Serve the salad spooned over salad greens or on buttered and grilled buns.
1 |
pound extra-large shrimp (21 to 25 per pound; see note), peeled and deveined |
¼ |
cup plus 1 tablespoon juice from 2 to 3 lemons, spent halves reserved |
5 |
sprigs fresh parsley plus 1 teaspoon minced fresh parsley leaves |
3 |
sprigs fresh tarragon plus 1 teaspoon minced fresh tarragon leaves |
1 |
teaspoon whole black peppercorns plus ground black pepper |
1 |
tablespoon sugar |
Table salt |
|
¼ |
cup mayonnaise |
1 |
small celery rib, minced (about ⅓ cup) |
1 |
small shallot, minced (about 1 tablespoon) |
1. Combine the shrimp, ¼ cup of the lemon juice, the reserved lemon halves, parsley sprigs, tarragon sprigs, whole peppercorns, sugar, and 1 teaspoon salt with 2 cups cold water in a medium saucepan. Place the saucepan over medium heat and cook the shrimp, stirring several times, until pink, firm to the touch, and the centers are no longer translucent, 8 to 10 minutes (the water should be just bubbling around the edge of the pan and register 165 degrees on an instant-read thermometer). Remove the pan from the heat, cover, and let the shrimp sit in the broth for 2 minutes.
2. Meanwhile, fill a medium bowl with ice water. Drain the shrimp into a colander and discard the lemon halves, herbs, and spices. Immediately transfer the shrimp to the ice water to stop the cooking and chill thoroughly, about 3 minutes. Remove the shrimp from the ice water and pat dry with paper towels.
3. Whisk together the mayonnaise, celery, shallot, remaining 1 tablespoon lemon juice, the minced parsley, and minced tarragon in a medium bowl. Cut the shrimp in half lengthwise and then each half into thirds; add the shrimp to the mayonnaise mixture and toss to combine. Season with salt and pepper to taste and serve.