Shrimp Salad

I always have IQF wild Georgia shrimp, jumbo (21 to 25 per pound) in my freezer. They are shipped to me from Anchored Shrimp Company, a family-owned and operated seafood company in Brunswick, GA. They are shrimp - no preservatives, no salt, not anything but wild shrimp. 

Unless the weather is warm, I have to go out of my way to have fresh tarragon on hand, but I make it my business to have it when I am going to make this recipe because I think it adds a lot to the dish.

I do not devein my shrimp, but if you are in the habit of doing so, by all means do it here. 

Shrimp Salad

Adapted from Cook's Illustrated

1 pound extra large shrimp (21-25 shrimp per pound), peeled
2 cups cold water
1/4 cup fresh lemon juice and another tablespoon fresh lemon juice (usually 1 large lemon is enough)
1 teaspoon salt
Reserved halves of the lemon, cut into quarters
5 sprigs of parsley
About 1 teaspoon minced parsley leaves
3 sprigs fresh tarragon leaves
About 1 teaspoon minced tarragon leaves
1 teaspoon whole black peppercorns
1 tablespoon sugar
1/4 cup mayonnaise
2 tablespoons finely minced shallot
1 stalk celery minced
Salt and pepper to taste

When you're done cooking the shrimp, you will need a medium bowl filled with ice water at hand, so you should get this ready in advance, being prepared to add more ice if you have to when the shrimp is done.

To make the dressing, whisk the mayonnaise, shallot, celery, 1 tablespoon lemon juice, minced parsley, minced tarragon in a medium bowl. If you make this in advance, cover the bowl and refrigerate it.

Fill a medium saucepan with 2 cups cold water and add the shrimp, 1/4 cup lemon juice, reserved lemon quarters, parsley sprigs, tarragon sprigs, whole peppercorns, sugar, and 1 teaspoon salt. Cook the shrimp over medium heat, stirring often, until shrimp is no longer translucent. The water should be just bubbling around the edge of the pan; you DO NOT want a rolling boil. This usually takes me about 8 minutes. Remove the pan from the heat.

Drain the shrimp into a colander and transfer the shrimp to the ice water leaving the lemon halves, herbs, and spices behind. Chill for about 3 minutes. This should be long enough for them to be thoroughly chilled. Remove the shrimp from the water and pat dry.

Cut each shrimp in half lengthwise and then each half into half again. Add shrimp to the dressing and combine. Add salt and pepper to taste.