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EASY BAREFOOT CONTESSA SHRIMP SALAD

This luscious shrimp salad from the Barefoot Contessa herself–Ina Garten–is made with shrimp, mayo, mustard, vinegar, and more. Excellent for picnics, brunch, showers.
Creamy but not gloppy. Light but not abstemious. And easy peasy to make yet elegant to behold. That’s what we think of this shrimp salad, which is gonna rock your world. And your cocktail party. And your work lunch rotation. Originally published September 6, 2001.–Renee Schettler Rossi
EASY #BAREFOOT #CONTESSA #SHRIMP #SALAD #comfortfood

INGREDIENTS
  • 3 tablespoons kosher salt, plus 1 teaspoon
  • 1 lemon, cut into quarters
  • 4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
  • 2 cups store-bought or homemade mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 tablespoons good white wine or white wine vinegar
  • 1 teaspoon freshly ground black pepper
  • 6 tablespoons minced dill leaves
  • 1 cup minced red onion (1 onion)
  • 3 cups minced celery (about 6 stalks)
  • A few gratings of lemon zest (optional)
DIRECTIONS
  1. Bring 5 quarts water, 3 tablespoons salt, along with the lemon to a boil in a large saucepan. Add the shrimp and lower the heat. Cook, uncovered or until the shrimp are cooked through. Use a slotted spoon to transfer the fish into a bowl of water.
  2. Bring back the water to a boil and then repeat with the remaining shrimp. When cool enough to handle, peel and devein the shrimp and place in a bowl that is large.
  3. In a different bowl, whisk together the mayonnaise, mustard, wine, 1 teaspoon salt, the pepper, and dill. Insert as much of the dressing as you like to the shrimp together with the onion, celery, and lemon zest, if using, and lightly toss. Taste and adjust the seasonings. Serve immediately or cover and refrigerate for a couple hours.

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