Friday, 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!

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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. 

Printable Recipe 

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Lunch yesterday was a turkey sandwich, veggies and ranch dressing. 

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After all the camp pickups were done, I took the kids to Pizza Rev for dinner. 

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It had been WAY too long since I’ve had this beautiful pizza!

This morning’s breakfast:

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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:

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Happy Friday!!

Is there a certain chef that you trust their recipes implicitly? 

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