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Ina's Shrimp Salad




Source of Recipe


Ina Garten's "Barefoot Contessa Parties!"


Recipe Introduction


This is an excellent shrimp salad. Interesting flavor, but the star of the dish is definitely the shrimp – their flavor really comes through! The original recipe called for 6 T. dill and no Italian parsley, but we aren’t huge dill fans, so I cut back on dill and added some parsley. I also thought that the dish needed the brightening of the lemon juice at the end.


List of Ingredients




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 good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
3 tablespoons minced fresh dill
3 tablespoons minced fresh Italian parsley
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)
2 tablespoons fresh lemon juice (if needed)

Recipe



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 cold 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 or vinegar, 1 teaspoon salt, pepper, Italian parsley, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Add lemin juice, if needed. Serve or cover and refrigerate for a few hours.

Yield: 12 servings