Jenn’s Shrimp Salad – Inspired from Bon Apetit Magazine with Shrimp Technique from Serious Eats
SERVINGS: 4
Ingredients
1¼ pound medium shrimp, peeled, deveined
Kosher salt
1 large celery stalk, finely chopped
3 scallions, thinly sliced
¼ cup mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1½ teaspoon prepared horseradish
1 teaspoon red wine vinegar
¼ teaspoon paprika
Freshly ground black pepper
4 hot dog buns, preferably top split New England style buns
2 tablespoons unsalted butter, room temperature
Preparation
Toss shrimp with 1 teaspoon salt and ¼ teaspoon baking soda for every pound of shrimp, let rest in refrigerator for 15mins-1hr.
Fill a pot with cold water, season water at a ratio of 1 tablespoon of salt per 3 cups of water. Bring water slowly up to 170 degrees Fahrenheit (checking with Thermapen). Once at 170 degrees, fiddle with dial to hold at that temperature for 7 mins. Drain and rinse with cold running water until cool. Spin dry in a salad spinner and chop into bite-size pieces.
Whisk together celery, scallions, mayonnaise, dill, lemon juice, horseradish, vinegar, and paprika; season with salt and pepper. Fold in shrimp.
Meanwhile, heat griddle on medium. Butter both sides of the buns and toast gently on griddle until golden brown, about 3 minutes. Remove buns from heat and fill with shrimp salad, serve immediately.
Jenn’s Potato Chip Potato Salad – Inspired from Bon Apetit Magazine with Potato Technique from Serious Eats
Bon Apetit Old Bay Potato Chip Salad
Serious Eats Potato Salad Technique
SERVINGS: 6
Ingredients
2 pounds small waxy potatoes, scrubbed, halved
Kosher salt
¼ cup cup olive oil, plus more for drizzling
1 small red onion, thinly sliced
¼ cup apple cider vinegar
1 tablespoon whole grain mustard
1 teaspoon Old Bay seasoning 1 teaspoon (or more)
coarsely ground black pepper
Pinch of cayenne pepper
2 cups kettle-cooked potato chips
¼ cup coarsely chopped parsley
3 tablespoons ‐finely chopped chives
Preparation
Place potatoes in a large pot and pour in cold water to cover; season water with 1 tablespoon each of salt, sugar and vinegar per quart of water. Bring to a boil; reduce heat and simmer until tender, 15–18 minutes. Drain and toss still hot potatoes with a ½ tablespoon of vinegar per pound of potatoes; spread into a single layer on a baking sheet and let cool to room temperature. Meanwhile, heat ¼ cup oil in a medium skillet over medium-high. Add onion; season with salt. Cook, stirring occasionally, until soft, about 5 minutes. Transfer onion mixture (including oil) to a large bowl. Stir in vinegar, mustard, Old Bay, black pepper, and cayenne. Add potatoes, potato chips, parsley, and chives to vinaigrette and toss to combine. Taste and season with salt and black pepper if needed; drizzle with more oil.
After tasting, this salad needed a substantial bit more mustard and Old Bay so adjust as you find appropriate.
Do Ahead: Vinaigrette can be made 3 days ahead; cover and chill.
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