1 ½tablespoonsdried dillsee recipe notes if using fresh
In a large stockpot, add one package of shrimp/crab boil seasoning and fill pot with water
Bring to boil
Once water is boiling, reduce heat to medium high, add shrimp with shell and tail on
Cook shrimp 5-8 minutes; remove with strainer; chill on ice until cool
Peel and devein shrimp; chop finely and set aside
In a large bowl, combine mayonnaise, chopped celery, red onion, dill and lime juice; combine well
Add the chopped shrimp; coat shrimp well; cover and chill for 15 minutes
Taste for salt and pepper after the salad has chilled in the refrigerator; adjust seasonings accordingly
What Size of Shrimp Should I Use?In this case, the size of shrimp doesn't matter because it's finely chopped. How Do I Boil Shrimp?
In a large stockpot, add the package of shrimp/crab boil seasonings.
Do not open the packet--put it in whole
Bring the water to a boil
Reduce the heat to medium high and add the shrimp
Once the shrimp turn pink, usually in about 5-8 minutes, drain
Do not rinse the shrimp after draining
How Can I Tell When the Shrimp Are Done?A pound of shrimp usually takes about 5-8 minutes. The color of the shells and tails should be a light pinkish-orange hue.How Do I Peel and Devein Shrimp?The easiest way to peel shrimp is to remove the legs first, then roll the shell back and slide the tail off. To devein shrimp, simply use a sharp knife and score a cut along the back of the shrimp; remove and discard the brown or black part of the shrimp.Can I Substitute Dried Dill with Fresh Dill?
This shrimp salad recipe calls for 1 ½ tablespoons of dried dill; however, if you use fresh dill increase the amount times 3.
Dried herbs are stronger than fresh and the ratio of dried to fresh is 1:3.