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Shrimp: Shrimp Salad

Source of Recipe


From "Barefoot Contessa Parties!" by Ina Garten



List of Ingredients



• 3 Tbsp 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 tsp Dijon mustard
  
• 2 Tbsp good white wine or white wine vinegar
  
• 1 tsp freshly ground black pepper
  
• 6 Tbsp minced fresh dill
  
• 1 cup minced red onion (1 onion)
  
• 3 cups minced celery (about 6 stalks)
  






Instructions



1. Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half of 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.
   
   
2. Bring the water back to a boil and repeat with the remaining shrimp. Let cool, then peel and devein the shrimp.
   
   
3. 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
   
   






Final Comments


"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."