by Ina Garten
from Barefoot Contessa Parties! Ideas and Recipes for Parties That Are Really Fun
(Clarkson Potter, 2001)
Serves 12
The key to good shrimp salad is to undercook the shrimp. I know it sounds amazing, but they really do cook in 3 minutes. This salad makes a delicious lunch on its own, a first course for dinner, or a great sandwich filling. The old wives’ tale about mayonnaise spoiling on a picnic is false; it’s the shrimp that spoils, so be sure all your ingredients are cold before you mix them.—Ina Garten
convert Ingredients
3 tablespoons kosher salt plus 1 teaspoon
1 lemon, cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons good white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (about 6 stalks)
Directions
1. Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook, uncovered, for only 3 minutes, or until the shrimp are barely cooked through.
2. Remove with a slotted spoon to a bowl of cool water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool, then peel and devein the shrimp.
3. In a separate bowl, whisk together the mayonnaise, mustard, wine, 1 teaspoon salt, the pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve, or cover and refrigerate for a few hours.
Recipe © 2001 Ina Garten. All rights reserved.


This shrimp salad was awesome, I just tweaked it alittle and made it better, I think. I lightly broiled the shrimp and added crispy bacon to the onion and celery mixture. Yummy.