This Used to be a Delicacy

This tasty Shrimp Salad Recipe is coated in mayonnaise and mixed with fresh vegetables and herbs for an easy-to-prepare dish. You will love how flavorful and simple it is.

→ Recipe: PRINT THIS RECIPE: https://www.billyparisi.com/shrimp-salad/

→ Ingredients
For the Shrimp:
• 2 pounds peeled and deveined fresh 26/30 shrimp
• Juice of 2 lemons, about 4 to 6 tablespoons
• 3 tablespoons pickling spice
• coarse salt to taste

For the Salad:
• ½ cup mayonnaise
• ¼ peeled and small diced large red onion, about 1/3 cup
• 2 small diced ribs of celery
• 1 small diced garlic clove
• 1 ½ tablespoons minced fresh dill
• ½ seeded and small diced red bell pepper
• 2 tablespoons finely minced fresh fennel
• juice of ½ lemon, about 1 to 1 ½ tablespoons
• Coarse salt and freshly cracked pepper

Watch more recipe videos:
Shrimp Fra Diavolo: https://youtu.be/5xNkQUAPl9k
Shrimp Po’Boy: https://youtu.be/MH36LHBhbrs

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Classical culinary expertise meets home cooking!

I’m Billy Parisi, a classically trained culinary school graduate from Scottsdale Culinary Institute with over 15 years in the restaurant industry and over 25 years of cooking experience.

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shrimp salad used to be considered a delicacy but now for some reason it seems to be an afterthought at the end of the deli counter however when done right it’s dang tasty I’m going to show you how to make the best shrimp ever even before we put it in the salad and then I’ve got a special ingredient that you don’t want to miss that makes it incredible sound good let’s cook now there are loads of different shrimp sizes out there and the best ones to me to use in a shrimp salad are going to be like a 2630 or even a 31 to 40 now all those numbers mean is that’s how many make up one PB I do have 2 lb total of 26 to 30s if they’re too small it just kind of cheapens the salad if they’re too big you can’t eat it and I do always like to use wild CAU it tastes better and it’s better for you but it doesn’t really matter if it’s pink tiger white brown or rock shrimp all of them will work so with these peeled and a vein shrimp with clean hands all you want to do is firmly hold the flesh part of the shrimp in one hand and then pinch the tail and simply pull it off repeat the process until all two lbs are completely shilled and let’s just say there’s absolutely no way you can get peeled and devain shrimp well I want to show you how easy it is to do definitely pick up one of these shrimp peelers and deiners it will save you a ton of time so once you have the shrimp like this push it right through the top and then just lift back it peels it it Devins it then all you do is just rinse out all the you know what the inside now say you do not have a shrimp peeler and ainer no worries hold the shrimp in one hand and then pinch together the legs and wrap the shell around the shrimp it should easily come off and then just simply pull off the tail then using a pairing knife while the shrimp is set on its side just slice it right down the middle and remove that inside vein and then just give it a rinse like the rest of the shrimp now for those shell don’t you dare throw those away I have an amazing shrimp bis recipe just pop these in the freezer until you have enough to make it now for the cooking procedures for this shrimp I have 2 quarts of water in a 34 size pan we are going to crank the heat up to high all we want to do is bring it to a boil once it is boiling I’m going to slice two lemons we want to squeeze the juice of those lemons into that boiling water and then just add those lemons in there you should get about 4 to 6 tablespoons of juice total between both lemons and then I do have a secret ingredient and that’s pickling spice now I have a great homemade recipe which you can check out in my shrimp cocktail video and in fact you probably already have all of these ingredients already in your cupboard so there’s no reason to go purchase this from the store let’s add some in I’m going to add in about 2 and 1/2 to 3 tablespoons of this pickling spice I know that seems like a lot but I cannot say it enough this liquid should be so flavorful then generously and I mean generously seasoned in it about 2 to 2 and 1/2 tbsp of cor salt and don’t forget you’re using this liquid to season up the shrimp so it should be incredibly flavorful after all you’re not drinking the liquid you’re eating the shrimp that’s super good it’s so important to taste things during the cooking process I mean how else do you know if something’s good without tasting it that practicing will turn into memorization at some point and you’ll get to understand what things should taste like at which stage plus honestly it can make the cooking process a whole lot more enjoyable let’s add in our shrimp right to that boiling seasoned up water it is going to take 90 seconds on the Dot from the time you drop it until the time they’re finished cooking I usually like to use a spoon just to move some things around make sure the shrimp are completely submerged and all those spices are getting incorporated into everything then after that amount of time we want to shock these and stop the cooking process immediately so we’re going to drain off the shrimp and put it right into a large container full of ice cold water but don’t let them sit for too long one of the easiest ways to know if your shrimp is cooked perfectly is that it will be in a loose sea like this now if it’s overcooked it’s going to be in a really tight SE and it’s going to be tough rubbery and will actually lose quite a bit of flavor so do not overcook these in any circumstance but you know I always say you got to try your food it needs nothing it’s delicious as is but just think how much better it’s going to be when I mixing all that goodness from the salad so good right you know it’s always about those Basics I always tell you that and for that leftover poaching liquid you can actually keep this for a few more days to poach other Seafood in this is known as a cour bullon and just as soon as those shrimp are cold immediately drain those off you do not want them to sit in there and become water locked then we’re just going to put them in the refrigerator and start knocking out some prep beginning with one large red onion slice off the ends slice it in half remove that outside peel but we’re actually only going to use about a half of this half so a/4 total Red Onion which will render in between a/4 and 1/3 cup small diced set this to the side and then I have two ribs of celery which I’m also going to small dice I want the vegetables to be all uniform and I want them to be small so that the shrimp really shine through I have one clove of garlic I’m going to smash and finally mix and then I have about three to four sprigs of Dill now I’m going to keep those stems on there because there’s some really great flavors in those stems we’re going to finally mince this until I have about 1 and 1/2 to 2 tablespoons and yes you can absolutely use dry dill next I’m adding in a/ thir cup of full fat mayonnaise I have an awesome homemade recipe that will absolutely take this Over the Top If you do it if not any of your favorite branded mayonnaise will absolutely work here and now I’m just going to add in our chill down drain shrimp and I know I said I had a secret ingredient but I’m going to add a not so secret one first just as a little surprise we are going to seed and small dice one/ half red belt pepper and then the one ingredient that no one is using and oh my gosh does it make it so good is fennel the flavor goes incredible with shrimp and it actually goes even more incredible with red bell pepper and that combination together is gold all we’re going to do is finally mince up two tablespoons and add that in there as well fennel has a root end at the bottom so I’m just going to thinly slice next to that stem again I’m only looking for about 2 tablespoons then I’m going to very small dice it this is actually known as a brunoa cut if you don’t feel confident in doing this just finally mince it we’re going to add that in there along with the juice of 1/2 lemon which is about 1 to 1 and 1/2 tblspoon of lemon juice it’s just going to help brighten it up a little bit then of course we’re going to season it with core salt and freshly cracked black pepper if you want to do something just to give it a little kick try hitting it with some Old Bay Seasoning then we’re just going to use a spoon and mix everything together until combined it smells awesome I may have snuck one yes it is so good but be sure to adjust the seasonings to get it to where you like it now for me I love this open faed on some toasted bread you could use rice sourdough white whatever you’ve got then I laid down a few leaves of butterleaf lettuce stack on that shrimp salad and then of course to make it look nice and for a little bit more flavor we’re going to finish it with some finally minced fresh dill and chives chives and shrimp are a delicious classic pairing let’s get in [Applause] it that’s so good dude the shrimp is cooked perfect and that little hint of fennel I’m telling you that’s the secret it really is just such a delicious sandwich perfect for summer something light my family who doesn’t even like shrimp would absolutely kill this good food always brings people around the table guaranteed now if you really like these bound type salads my fresh tuna salad is insanely delicious I’ve got an awesome recipe video I’ll see you on there