Ingredients:

  • 6 cups Water
  • 1 large Lemon, halved (for poaching)
  • 2 Bay Leaves
  • 1 Tbsp Coarse Sea Salt (for poaching)
  • 5 lbs raw Shrimp (Prawns), peeled and deveined
  • 1/2 cup full-fat Mayonnaise
  • 1/4 cup full-fat Plain Greek Yogurt
  • 1 Tbsp fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • 1/2 tsp Worcestershire Sauce
  • 1/4 tsp freshly ground Black Pepper
  • Pinch Salt (for dressing)
  • 2 medium Celery stalks, finely diced
  • 2 Tbsp very finely minced Red Onion
  • 2 Tbsp chopped Fresh Dill
  • 1 Tbsp snipped Fresh Chives

Instructions:

  1. Prepare the poaching liquid: In a large pot, combine 6 cups of water, lemon halves, bay leaves, and 1 Tbsp of salt. Bring to a robust simmer. Reduce heat to low. Add the raw shrimp and poach for 3 to 5 minutes until opaque and pink. Drain immediately, cool completely, and roughly chop the shrimp into bite-sized pieces.
  2. In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, Dijon mustard, Worcestershire sauce, pepper, and a pinch of salt until smooth and creamy. Ensure the celery is finely diced and the red onion is minced.
  3. Fold the chopped shrimp, celery, red onion, fresh dill, and chives into the prepared dressing until everything is evenly coated. Cover and refrigerate for a minimum of 30 minutes, or preferably 1 hour, to allow the flavors to meld. Taste and adjust seasoning with extra lemon juice, salt, or pepper before serving.