Quantcast

Barefoot Contessa Shrimp Salad by Ina Garten

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

Barefoot Contessa Shrimp Salad by Ina Garten Recipe

  • Quick Glance
  • 1 H
  • 1 H, 15 M
  • Serves 12

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.
Hungry for more? Chow down on these: