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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I got this from the Barefoot Contessa's book Parties! and i use it alot. It is a big hit and easy to make. The time does not include the chilling time as this can be made the night before or earlier in the day. Ingredients:
3 tablespoons kosher salt, plus |
1 teaspoon kosher salt |
1 lemon, cut into quarters |
4 lbs large shrimp, in the shell (16 to 20 shrimp per pound) |
2 cups good mayonnaise |
1 teaspoon dijon mustard |
2 tablespoons white wine or 2 tablespoons white wine vinegar |
1 teaspoon fresh ground black pepper |
6 tablespoons minced fresh dill |
1 cup minced red onion (1 onion) |
3 cups minced celery (6 stalks) |
Directions:
1. Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan.
2. Add half the shrimp and reduce the heat to medium.
3. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through.
4. Remove with a slotted spoon to a bowl of cold water.
5. Bring the water back to a boil and repeat with the remaining shrimp.
6. Let cool; then peel, and devein the shrimp.
7. In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill.
8. Combine with the peeled shrimp.
9. Add the red onion and celery and check the seasonings.
10. Serve or cover and refrigerate for a few hours.
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