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
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)
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.
Lunch yesterday was a turkey sandwich, veggies and ranch dressing.
After all the camp pickups were done, I took the kids to Pizza Rev for dinner.
It had been WAY too long since I’ve had this beautiful pizza!
This morning’s breakfast:
Another crazy morning of camp drop offs. Then I went to Zumba at the gym, ran errands and came home for lunch. Same as yesterday:
Is there a certain chef that you trust their recipes implicitly?