This luscious shrimp salad from the Barefoot Contessa herself–Ina Garten–is made with shrimp, mayo, mustard, vinegar, and more. Excellent for picnics, brunch, showers.
Creamy but not gloppy. Light but not abstemious. And easy peasy to make yet elegant to behold. That’s what we think of this shrimp salad, which is gonna rock your world. And your cocktail party. And your work lunch rotation. Originally published September 6, 2001.–Renee Schettler Rossi
Barefoot Contessa Shrimp Salad
- Quick Glance
- 1 H
- 1 H, 15 M
- Serves 12
- 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 store-bought or homemade mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons good white wine or white wine vinegar
- 1 teaspoon freshly ground black pepper
- 6 tablespoons minced dill leaves
- 1 cup minced red onion (1 onion)
- 3 cups minced celery (about 6 stalks)
- A few gratings of lemon zest (optional)
- 1. Bring 5 quarts 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. Use a slotted spoon to transfer the shrimp to a bowl of cool water.
- 2. Bring the water back to a boil and repeat with the remaining shrimp. When cool enough to handle, peel and devein the shrimp and place in a large bowl.
- 3. In a separate bowl, whisk together the mayonnaise, mustard, wine, 1 teaspoon salt, the pepper, and dill. Add as much of the dressing as you like to the peeled shrimp along with the red onion, celery, and lemon zest, if using, and gently toss. Taste and adjust the seasonings accordingly. Serve immediately or cover and refrigerate for a few hours.