Ingredients:

  • 1 lb (450g) raw shrimp (26/30 count), peeled, deveined, tail off
  • 4 cups (1 litre) water or low-sodium chicken/vegetable stock
  • 1 small lemon, halved
  • 1 bay leaf
  • 1 tsp (5g) sea salt
  • 1/2 cup (120ml) high-quality mayonnaise
  • 1/4 cup (60g) full-fat Greek yogurt or crème fraîche
  • 1 tbsp (15ml) fresh lemon juice, plus extra for seasoning
  • 1 tsp (5ml) Dijon mustard
  • 1/4 tsp cayenne pepper (optional)
  • 3/4 cup fresh dill, finely chopped
  • 2 stalks celery, finely diced
  • 1/4 cup (40g) finely diced red onion or shallot
  • 2 tbsp (30g) capers, drained and roughly chopped (optional)
  • Kosher salt and freshly cracked black pepper, to taste

Instructions:

  1. Prepare the Poaching Liquor: In a medium saucepan, combine the water or stock, bay leaf, salt, and lemon halves. Bring the mixture to a gentle simmer over medium-high heat.
  2. Poach the Shrimp: Add the prepared shrimp to the simmering liquid. Cook for 2–4 minutes until the shrimp curl into a loose 'C' shape and turn fully opaque pink. Do not overcook.
  3. Chill Immediately: Drain the shrimp immediately and plunge them into an ice bath to stop the cooking process. Once cool (about 5 minutes), drain thoroughly and pat dry. Roughly chop the cooled shrimp into half-inch pieces and set aside.
  4. Prepare the Dressing: Finely dice the celery and red onion/shallot, and finely chop the fresh dill. In a large mixing bowl, combine the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, and cayenne (if using). Whisk until smooth and season lightly with salt and pepper.
  5. Combine and Chill: Fold in the chopped shrimp, diced celery, red onion, capers (if using), and most of the fresh dill (reserve 1 tablespoon for garnish) into the dressing bowl. Gently mix until everything is evenly coated.
  6. Refrigerate: Cover the bowl tightly and refrigerate for a minimum of 30 minutes (ideally 1 hour). This chilling time is vital to allow the dill and lemon flavours to fully marry with the shrimp.
  7. Final Seasoning and Serve: After chilling, taste the salad and adjust the seasoning. You may need another squeeze of lemon juice, a pinch of salt, or extra black pepper. Transfer the salad to a serving dish and garnish with the reserved fresh dill.