Salad: Canada – Quebec – Salade de Crevettes Nordiques (Northern Shrimp Salad)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Additional 30 min

Total 50 min

Ingredients

- 1 lb (454 g) cooked nordic shrimp (crevettes nordiques), peeled and thawed
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) freshly squeezed lemon juice
- 1 tsp (5 ml) Dijon mustard (optional)
- 1 tsp (2 g) lemon zest
- 2 tbsp (30 ml) finely chopped fresh dill
- 2 tbsp (30 ml) finely chopped fresh chives
- 1/4 cup (40 g) finely diced celery
- 2 tbsp (30 g) finely diced red onion
- Salt and freshly ground black pepper
- 8-10 butter lettuce leaves (for serving) or mixed salad greens
- Lemon wedges for serving
- Optional: 4 slices crusty sandwich bread or soft rolls (for sandwiches)
- Optional garnish: extra dill or chopped parsley

Instructions

Short Description:
A bright, creamy Quebec-style shrimp salad featuring local crevettes nordiques (nordic shrimp) tossed in mayonnaise, lemon, and fresh herbs; served on a bed of lettuce or used as a classic sandwich filling.

Regional Notes:
This Quebec version highlights small cold-water crevettes nordiques tossed simply with mayonnaise, lemon juice, dill, and chives—reflecting the province's reliance on fresh seafood and French-Canadian herb preferences. It is lighter and more herb-forward than some richer coastal North American shrimp salads and is commonly served on butter lettuce or in sandwiches in Quebec.

1. If the shrimp are frozen, thaw completely in the refrigerator or under cold running water, then drain and pat dry with paper towels.
2. In a medium bowl whisk together the mayonnaise, lemon juice, Dijon mustard (if using), and lemon zest until smooth.
3. Stir in the chopped dill, chives, diced celery, and diced red onion; season the dressing with salt and freshly ground black pepper to taste.
4. Add the shrimp to the bowl and gently fold until the shrimp are evenly coated. Cover and chill for 15–30 minutes to let flavors meld.
5. Taste again and adjust seasoning with additional lemon juice, salt, or pepper if needed.
6. To serve as a salad course: arrange butter lettuce leaves or mixed greens on plates and spoon the shrimp mixture atop each bed of lettuce. Garnish with extra dill and lemon wedges.
7. To serve as a sandwich filling: pile the chilled shrimp salad onto bread or rolls, add a few lettuce leaves, and serve immediately.
8. Leftovers keep covered in the refrigerator for up to 2 days; stir gently before serving.