Description
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
Scale
- 3 tablespoons plus 1 teaspoon 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 white wine vinegar
- 1 teaspoon freshly ground black pepper
- 6 tablespoons minced dill leaves
- 1 cup minced red onion
- 3 cups minced celery
- A few gratings of lemon zest (optional)
Instructions
- Step 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 move the shrimp into a bowl of cool water.
- Step 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.
- Step 3: In a separate bowl, whisk together the mayonnaise, mustard, white wine vinegar, 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.
Notes
Cooked shrimp can be refrigerated for up to three days.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Mains
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 1531 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 24 g
- Trans Fat: 1 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 397 mg