Miss Sterett's Shrimp Salad

 

                This is an updated version of a pioneering dish Willie Mae Sterett served in the 1950's at the S & S Tea Room, then the leading spot for ladies luncheons in Dallas.

                The shrimp salad is deceptively simple. For best results, get top-quality shrimp and cook them only briefly but with a lot of seasoning.

Serves 4 

Shrimp

• 4 cups unsalted seafood stock
• 1 medium onion, chopped
• Tops of 3 to 4 celery ribs
• 2 teaspoons salt
• 2 bay leaves
• ½ teaspoon dried thyme
• 1½ pounds medium shrimp, unshelled

Salad

• ½ cup mayonnaise
• 3 tablespoons minced parsley
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 3 to 4 celery ribs, chopped fine
• ½ teaspoon prepared Dijon mustard
• ¼ teaspoon dried thyme
• Lettuce leaves, for garnish

1. In a large saucepan, combine the stock with the onion, celery, and seasonings ; bring the liquid to a boil, and boil for 10 to 15 minutes, reducing the liquid slightly.
2. Add the shrimp, immediately reduce the heat to simmer, and cook the shrimp 2 to 4 minutes, until the shells have turned pink and the shrimp are firm ; drain the liquid from the shrimp, and put them in the freezer for about 10 minutes, until they are cool.
3. When the shrimp are cool, peel and devein them, and slice each in half lengthwise ; place the shrimp in a bowl and gently mix the remaining ingredients, except the lettuce leaves.
4. Chill the salad, covered, for 30 minutes or longer before serving.
5. Mound the salad on the lettuce leaves.

BON APPÉTIT