by Ina Garten
from Barefoot Contessa Parties! Ideas and Recipes for Parties That Are Really Fun
(Clarkson Potter, 2001)
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
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)
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.