June 16, 2009
I’ve always kept Old Bay in my spice cabinet, though I’m not sure why. I almost never use it. Whenever I go through my spices and get rid of ones that have been sitting too long, Old Bay always has to go. But then, I always replace it.
I think—I hope—I’ve turned a new leaf. Inspired by a recent (to-die-for) dinner at Momofuku Ko that included a (heavenly) soft shell crab in Old Bay brown butter with celery noodles, I’ve been experimenting with the 70-year-old spice mix. I whipped up this shrimp salad to stave off a lobster roll craving. And it totally worked! While nothing can replace a perfect lobster roll, this absolutely satisfied and delighted me and the ChowFamily. It’s the Brooklyn (or… fill in your town here) backyard answer to Maine’s summer seaside staple.
This salad is quick and easy to make, perfect for lunch or dinner, indoor or outdoor eating, intimate family or party meals. Keep in the fridge (will last up to 5 days) for a snappy dinner or your next BBQ.
Old Bay Shrimp Salad on Buttered Hot Dog Rolls
(can be served to kids 12+ mos)*
1 lb shrimp** (check here for recommendations on the safest, healthiest choices)
1/4 c organic mayonaisse
1/3 c organic celery, finely chopped
1 1/2 tsp Old Bay seasoning
4 tsp organic fresh squeezed organic lemon juice
organic tarragon, chopped, optional
organic lettuce, optional (Bibb works best)
1. Cook shrimp. I use frozen shrimp for salads like this one. If you do, too, thaw/cook according to package instructions. If using large or extra large shrimp, cut into bite size pieces.
2. Toast hot dog rolls. In the meantime, mix shrimp, mayo, celery, old bay, and lemon juice. If you like and have on hand, also add tarragon.
3. Lightly butter both sides of toasted hot dog rolls. If you like, nestle a piece of lettuce in the roll. Spoon in shrimp salad and serve.
*While low in mercury and (mostly) eco friendly, shrimp, like other shellfish, are more allergenic than non-shellfish seafood. Most experts agree that shellfish can be introduced to children without personal or family history of food allergies starting at 12 months. Please speak to your pediatrician about what’s best for your child.
**This made enough to feed two (hungry) adults and a seafood-loving 2-year-old. If your are feeding a larger family or making for a BBQ, double or triple this recipe.