Eating correctly when on tour is always challenging. It is if you want to fill up on snacks and unhealthy fast food. That gets old very quickly. Once you settle into such a lifestyle, you realize that the rock and roll lifestyle is one of trying to eat well, get enough sleep and stay fresh and energized. And one answer to at least part of the problem is to eat seafood, particularly shrimp.
One great thing about touring is that it takes you to many different locations, with many cuisines available. Even if your tour doesn’t take you to exotic places, try to hunt down some food markets and fill the tour bus, cooler box, or mini-fridge with food that doesn’t require much preparation or time. Something that can be quickly put on the plate to feed the entourage and a nice shrimp salad recipe is ideal for this.
You can speed the process up even more by keeping a good selection of rice packets; in this case, Jasmine Basmati rice for Riceselect is ideal. With only a few additional ingredients, basil, coconut milk, and perhaps some peanuts, you have a sumptuous meal all out of one pan and with minimal effort. Just what you need when you are on the road.
Shrimp Salad Recipe
A classic shrimp salad gets a boost of flavor from Old Bay. Serve it with crackers or croissants, scoop it over lettuce, or pile it onto a croissant.
A flavorful creamy dressing, chilled shrimp, crunchy celery and scallions, and a perfectly-cooked salad make the perfect lunch or light supper. Served with crackers or croissants, it can be piled onto toast or scooped over lettuce. In addition to celery salt and pepper, Old Bay seasoning has paprika, mustard, and paprika, among other spices. In Maryland, we use Old Bay on everything from fried chicken to popcorn, but it’s delicious on crabs and peel-and-eat shrimp. Old Bay is usually found near the seafood department in supermarkets. This shrimp salad is kicked up a notch when you add it.
Shrimp Salad: What You Need?
- The shrimp I use in all my shrimp recipes are flash-frozen shortly after they are caught, so I recommend buying frozen shrimp. Seafood cases typically sell thawed frozen shrimp unless you live on the coast. Buying frozen shrimp and defrosting it yourself is the best way to get the freshest shrimp. Defrosting shrimp is best done overnight in the fridge, but you can run them under cool water if you’re in a hurry.
- In addition to shell-on and deveined shrimp, I recommend buying shrimp that are already deveined to have more flavor and texture when cooked.
- You can devein shrimp yourself by cutting through the shell from the head to the tail with kitchen shears, then removing the vein with a paring knife.
How to Prepare Shrimp Salad?
- Boil a pot of water first.
- You don’t need to bring the water back to a boil after you add the shrimp. Cook until the shrimp are bright pink and cooked through about 1-1/2 minutes.
- The shrimp should be drained in a colander, then dipped into ice water as soon as possible to stop the cooking process. After 15 minutes, let the mixture sit until chilled.
- Prepare the shrimp by peeling it and setting it aside.
- Mix the mayonnaise, Old Bay, wine vinegar, and Worcestershire sauce in a medium bowl.
- Combine all ingredients with a whisk.
- Scallions, celery, and white shrimp should all be added at this point.
- Make sure the seasoning is to your liking, then toss well.
- Make sure to chill the dish in the refrigerator until you are ready to serve it. Add a dash of Old Bay to the salad before serving. Keeping the salad covered in the refrigerator for two days is a good idea.
The Wrapping Up
There is no doubt that you will want to eat this shrimp salad all summer long. You’ll keep asking for seconds with chilled shrimp tossed with crispy celery and red onion, then drenched with a creamy, fresh, and herb-infused dressing. A giant bowl of this salad outdoors with warm sunshine rays on your skin makes you feel totally at peace.