once upon a chef
– 2 pounds large shrimp (31-35 per pound), shell-on and deveined (see note), thawed if frozen – ½ cup mayonnaise, best quality such as Hellman's or Duke's – 1½ teaspoons Old Bay seasoning – 2 teaspoons white wine vinegar – ¼ teaspoon Worcestershire sauce – ½ cup finely diced celery – ¼ cup finely sliced scallions, light and dark green parts separated
To me, Old Bay seasoning is the quintessential summer flavor. It’s great on blue crabs and peel n’ eat shrimp, but we shake it on everything here in Maryland, from fried chicken to popcorn. I couldn’t resist adding it to this classic shrimp salad as well; it really kicks the flavor up a few notches.
You can use raw, cooked, or cooked and peeled shrimp for this recipe. Just note that if you’re using cooked and peeled shrimp, you’ll only need about half of the amount.
If you’re using raw shrimp, begin by bringing a pot of water to a boil. Add the shrimp and cook until bright pink and cooked through, about 2 minutes (the water needn’t return to a boil). Drain the shrimp in a colander and run under cold water to shock the shrimp and stop the cooking. Peel the shrimp and devein if necessary.
In a medium bowl, whisk together the mayonnaise, Old Bay, wine vinegar and Worcestershire sauce. Whisk to combine.
Stir in the cooked shrimp, celery and white and light green scallions.
Toss well, then taste and adjust seasoning. Chill in the refrigerator until ready to serve. Before serving, sprinkle the salad with the dark green scallions and a dash of Old Bay. The salad will keep for two days, covered, in the refrigerator.