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    Shrimp Salad

    Source of Recipe

    From "Barefoot Contessa Parties!" by Ina Garten

    Recipe Introduction

    "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."

    List of 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 teaspoons minced fresh dill
    ◦ 1 cup minced red onion (1 onion)
    ◦ 3 cups minced celery (6 stalks)


    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. 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.

    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.

    Serves 12

    Chinese takeout containers are a great way to pack a picnic.




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