147.6...Shrimp Salad

July 22, 2016

147.6...Shrimp Salad

One of the many salads I made at my Bunco on Monday was Shrimp Salad. I had never tried the recipe before but wasn’t worried. It’s an Ina Garten recipe. She can do no wrong in my book. The salad was fabulous, of course!

Shrimp Salad (Serves 12)

Recipe from Ina Garten

Ingredients:

3 Tbsp plus 1 tsp. 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 tsp. Dijon mustard

2 Tbsp 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 (6 stalks)

Directions:

1. Bring 5 quarts of water, 3 Tbsp 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.

2. In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 tsp. salt, 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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