What's for Dinner: Shrimp Salad

Entertaining over the weekend? This shrimp salad from the Barefoot Contessa makes a delightful summer lunch or dinner. If you don't have a crowd to feed, just halve the recipe -- but remember that the dish keeps well for a couple of days and makes great sandwiches.

Credit: Barefoot Contessa Parties! by Ina Garten

Servings: 12

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 good white wine or white wine vinegar
  • 1 teaspoon freshly ground black pepper
  • 6 tablespoons minced fresh dill
  • 1 cup minced red onion (1 onion)
  • 3 cups minced celery (16 stalks)

Directions:

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.

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A slotted spoon is handy when you're boiling or frying. Shop for a slotted spoon.

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