Shrimp Salad from Ina Garten
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.
Ingredients
- 3 tablespoons kosher salt
- 1 lemon, cut into quarters
- 4 pounds large shrimp in the shell, 16 to 20 shrimp per pound
- 2 cups mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons good white wine or white wine vinegar
- 1 teaspoon kosher salt
- 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
Instructions
- Bring 5 quarts water, 3 tablespoons kosher salt, and the 1 lemon to a boil in a large saucepan.
- Add half the 4 pounds large shrimp in the shell 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 move the shrimp into a bowl of ice water.
- 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.
- In a separate bowl, whisk together the 2 cups mayonnaise, 1 teaspoon Dijon mustard, 2 tablespoons good white wine or white wine vinegar, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 6 tablespoons minced dill leaves.
- Add as much of the dressing as you like to the peeled shrimp along with the 1 cup minced red onion, 3 cups minced celery, and a few gratings of lemon zest, if using, and gently toss. Taste and adjust the seasonings accordingly.
- Serve immediately or cover and refrigerate for a few hours.
Nutrition
Serving: 1portion | Calories: 420kcal | Carbohydrates: 3g | Protein: 32g | Fat: 30g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 397mg | Sodium: 1531mg | Fiber: 1g | Sugar: 2g