A light shrimp appetizer, accentuated by the distinctive flavors of Old Bay seasoning.

1 lb large shrimp (usually around 31-35 shrimp), shell on and deveined

1/4 cup good quality mayonnaise

3/4 tsp Old Bay seasoning

1 tsp white wine vinegar

1/8 tsp Worcestershire sauce

1/4 cup celery, finely diced

1/8 cup scallions, finely sliced, plus more for serving (if desired)

Freshly cracked black pepper

  1. Bring a large pot to boil over high heat.  Add shrimp and cook, stirring occasionally until bright pink and cooked through, about 2 minutes.  Drain shrimp with a colander, and run under cold water to stop from overcooking.  Shell shrimp, and devein if necessary.
  2. In a medium bowl, whisk together mayonnaise, Old Bay, vinegar, and Worcestershire sauce.  Add cooked shrimp, celery, and scallions, and mix well to coat.  Taste and adjust seasoning if necessary.  Cover, and let chill in refrigerator for up to 2 days, or at least 30 minutes.
  3. Plate on Croccantini, top with scallions and black pepper, and enjoy!
Original recipe found at onceuponachef.com
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