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.
