How To Make Real New York Deli Shrimp Salad

today we're going to make deli style shrimp salad this is one of the best spring and summer dishes here are all the ingredients let's get into it right now so I always like to go over the ingredients for me it helps me but more importantly it helps you I think no matter what level of cook you are it's just better to have everything prepped like this so with that being said let's talk about what we have here I have 31 to 40 count shrimp this is golf shrimp but you can use any shrimp you like it's a good size for for this shrimp salad though you can definitely use larger ones I have all the shells Tails everything removed it's going to just make it a lot simpler because what you're going to do is after we cook them they're going to get tossed with the sauce if you have shells on you'll have to remove them all uh we're going to brine the shrimp really quickly in for about 10 12 minutes in 2 teaspoons of Old Bay Seasoning I have a half a teaspoon of diamond crystal kosher salt a half a teaspoon of baking soda and then to poach the shrimp essentially we'll do it in about a half a gallon of water it doesn't have to be exact in one tblsp of lemon juice we'll shock those shrimp and then we'll mix it with the delicious sauce we're going to make and if you're looking here and you're like okay there's a lot of ingredients here I I just want to tell you right away so I worked in four delies all four of them made their shrimp salad different and I'm pretty positive that it's not really it's not a ubiquitous thing like say tuna salad is or New York Deli potato New York Deli Mac chicken salad those recipes are all pretty much the same wherever you go this one a lot of delies aren't even making it anymore and it's not a big seller often times they'll buy it from Restaurant Depot or something like that but it is delicious and it's again I'm going to try to make it the way the place I prefer the most made it okay so they did put Dill in it and I'm going to do 1 tbspoon of that minced Dill if you don't like Dill remove it completely we also have 3/4 cup of mayonnaise we have a half a teaspoon of Old Bay Seasoning 1 teaspoon of celery salt 2 teaspoons Dijon mustard a/4 cup of finely diced red onion and then a half a cup of finely diced celery and then about 2 oz of lemon juice there's similarities to this with a lobster salad again a lot of the places really will just kind of lean towards mayo and a lot of celery seed I think this ways better I do and I think the taste tester is going to love the type of roll that I'm going to put it on which I think is going to take it over the top all right let's get into it right now okay so the shrimp since these are you know poaching they don't have to be dry really dry just you know I let them drain buy them in the bag that are frozen because when you buy them from a fish counter all they're doing and this is 999.999 9 9% of the time they are taking a frozen bag a larger bag and just defrosting them there and then if they don't sell by the end of the day then they're kind of sitting the frozen ones in the bag are that way the whole time okay you know shrimp shrimp or qu on the boat and then they're frozen immediately okay so that's our half teaspoon of diamond crystal kosher salt and half teaspoon of baking soda here is two teaspoon of Old Bay I love Old Bay so listen let it sit for 10 12 15 minutes if you go for 16 nobody is going to do aing to you okay really simple here just mix all the sauce ingredients together so4 cup of fresh lemon juice this is already squeezed uh fresh lemon juice 2 taspo of Dijon mustard 3/4 cup of mayo this seems like more than 3/4 cup but put in most of it I'll save some for after pretty much like every Deli salad you're going to have to remix anyway on the next day so this is a/4 cup of that finely diced red onion half a cup of that finely diced celery and then that half teaspoon of Old Bay and the one teaspoon of celery seed got some salt I don't think it really matters for this one so much but if you're concerned about like looks then go for the white pepper don't use as much it's stronger than uh the black pepper has a little bit of a different taste too for got the dill so again don't use it if you don't like Dill okay or just start with like less and then go into [Music] more i' like that much all right put it on up to the side I'm pretty much boiling here almost 1 tbsp lemon juice I have an ice water bath and the shrimp will shock will right in there it really is important that you stop the cooking you really want to shock them okay let's get the shrimp in it's going to take about 60 90 seconds Ty you want to time this sure okay just spread them out so they get even cooking but I think it's going to take longer because I didn't wait for the water to boil okay so it's probably going to take like well like two I was impatient yeah these are good you can turn off the heat don't fall for that stupid Co trick that people say it's a hack these things turn to O's in a second of hitting the water but they're not cooked all the way all right see this I'm touching right now and it's still a little warm just let him get cold all right so I'm going to put all the shrimp over here just you could try to scoop this ice out of the way because what I want to do is I just want to dry these off a a little bit so when I if I if I scoop the shrimp on there with the remaining ice it's just going to melt over time which I don't really want take some paper towels dry them off you could put them through a strain or two so the trick to making this salad and making really any Deli uh salad is what Tara letting it sit overnight it's magic right that's the that's the reason why deli food tastes better whatever salad you're eating than what you're making you know they're putting it in overnight and then they're remixing the next day and then they're putting it in again and you know up until about 3 or 4 days when they have to discard it but yeah I mean it's like anything it tastes more flavorful I'm saying that to you now because even if you don't get all the water off here you're going to drain it the next day it sound like a broken record here all right so we have our delicious sauce put a tiny bit more Dill in when nobody was looking and then let's just get all the shrimp in there it's a little bit of liquid there I'll try to keep it in the pan let's mix this up let's get it well coated even something flat would probably work better we want like the shrimp to really um be able to absorb this sauce we're going to try one right now it will be good it just won't be as good I think it needs a touch more celery seed maybe about that much more so listen to me minimum two hours in the fridge okay maybe three get it cold but overnight is better you spend three hours in the fridge it would be better if it was overnight so what I did was I mixed it up at the N 90 minute Mark okay so I'm going to get in here again just mix it it is delicious it is so good so really simple just like this just get some that will fit in there and just drain it so what's going to happen here is all the liquid will go the Mayo is kind of a solid a lot of the liquid from the lemon juice and the shrimp the PO shrimp is just a little too liquidy the video that really comes to mind I think is the chicken salad right Ty that's the one that I did it like this yeah the tuna salad I used bread I I actually use crackers but white bread is T very typical but you wouldn't do that for something like this so you see how much liquid I got out of there that's a lot yeah so really depends how well you want to do this now I think that's pretty good okay so ton of liquid out of there let's get that shrimp back in there that's the liquid look at that all that if you remember originally the recipe calls for 3/4 Mayo I didn't put it all initially I have this here now so I'm going to mix it in if you do end up using the full 3/4 even the next day you're going to have to probably put a little bit more Mayo so I'm mixing about 2 tablespoons in here which should be enough but look just by doing that that's a nice consistency now all right it's going to be really good on our sandwich and speaking of our sandwich I have this beautiful Brio bun I'm going to toast this up with lots of butter little lettuce on top for the taste tester I think he's going to love [Music] it James I have it in a container and I also have a sandwich for you okay sandwich okay why don't you wrap unwrap it right here in the center so people can see what you're doing do your best maybe eat those shrimp I will it's a small bun so maybe the hot dog bios buns how they do with a lobster roll would be even better we did that with the shrimp scampy rolls yeah we made shrimp scampy rolls last year okay you just had it the other night too this is better this is better huh why is it better it has less D less D I did I took I took one tablespoon of that out it was two tablespoons originally I made it one tablespoon I like it way more the other night I think I said I would give this an8 and a half cuz it was too overpowering with the dill I'm going to give this are 10 out of 10 now nice see if you guys are TR like Sip and feast fans you know that the only thing that I ever gave above a 10 out of 10 was the shrimp scampy rolls that's right this kind of reminds me of it in way when it's all in yeah this is a cold version of it I I still think those were better do you think those were better I give that 11 out of 10 this is a 10 so we did shrimp scampy that were perfect for like a Brio bun oh with a topped um sauté cherry tomatoes it's good right okay got to stop you from eating too much because you have another taste test to do after this egg salad in case you haven't figured it out yet we're doing a lot of Deli Deli uh salads and sides on this channel think we should continue to do more James yeah I like this all right well thanks for helping me out people appreciate your ratings and yeah he gave it a 10 so you're forgetting like a deli thing that is not a salad that's super important what say rice pudding oh rice pudding yeah if you Tara has been talking about rice pudding for a long time if you want us to make a deli rice price pudding uh we 100% will let us know in the comments and also if there's something else you want like say like a turkey club or a Monty Christo or or Reuben or or anything like that we would tackle it too if you're not subscribed to us on Instagram subscribe on Instagram too that's what we're trying to bump up right James yep we're trying to grow that chicken salad did go on Instagram yeah it did took off see you next time

Channel: Sip and Feast

Views: 160,205

Keywords: deli shrimp salad, shrimp salad, New York Deli recipes, sip and feast deli, sip and feast, classic shrimp salad recipe

Id: WBCZlKloNX0

Length: 10min 56sec (656 seconds)

Published: Thu Jun 06 2024