Shrimp Salad (Ina Garten) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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 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 (6 stalks) |
Directions:
1. 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 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 teaspoon 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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