Ingredients:

  • 1 pound Large Shrimp (raw or pre-cooked, peeled and deveined)
  • 4 cups Water (for poaching)
  • 1 tablespoon Lemon Juice (for poaching)
  • 1 large Bay Leaf (for poaching)
  • 1/2 cup Mayonnaise (full-fat)
  • 1/4 cup Greek Yogurt or Crème Fraîche
  • 1/4 cup Fresh Dill, finely chopped
  • 1 medium Celery stalk, finely diced
  • 2 tablespoons Red Onion, very finely minced
  • 1 tablespoon Fresh Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Salt (or to taste)
  • Freshly Ground Black Pepper (to taste)
  • 1/4 teaspoon Paprika (optional)

Instructions:

  1. If starting with raw shrimp, bring the poaching water, 1 tbsp lemon juice, and bay leaf to a boil in a saucepan. Add shrimp and cook just until pink and opaque (about 3–4 minutes). Immediately drain and plunge into an ice bath to stop cooking. Drain well, pat dry, and chop larger shrimp into bite-sized pieces. If using pre-cooked shrimp, simply rinse, dry, and chop.
  2. Finely dice the celery and mince the red onion. Chop the fresh dill.
  3. In a large mixing bowl, combine the mayonnaise, Greek yogurt (or crème fraîche), 1 tbsp fresh lemon juice, and Dijon mustard. Whisk until smooth.
  4. Gently fold in the chopped dill, minced red onion, and diced celery into the dressing base. Season generously with salt, pepper, and the optional paprika. Taste and adjust seasoning.
  5. Add the chopped shrimp to the dressing mixture. Use a spatula to gently fold everything together until the shrimp is evenly coated, being careful not to mash the shrimp.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to meld beautifully.
  7. Adjust final seasoning if needed before serving chilled.