Now that picnic and BBQ season is here, I wanted to share this scrumptious summer shrimp salad recipe with our loyal readers! I make this quite often and it’s always a great hit. This is another recipe from Ina Garten’s Barefoot Contessa Parties cookbook. I’m partial to her easy, yummy recipes although I do think that she tends to be heavy handed with the butter and mayo. Here is my modified version of Ina’s recipe.
Summer Shrimp Salad
- 1 lemon
- 2 lb of medium shrimp (peeled, tail removed and de-veined)
- 1/4-1/3 cup of mayo
- 1 tsp Dijon mustard
- 1 1/2-2 tbsp of white wine vinegar or champagne vinegar
- 1 tsp freshly ground black pepper
- 1/4 cup of chopped fresh dill
- 1/2 a medium red onion, chopped finely
- 1/2 cup of chopped celery (about 3 stalks)
Bring water to a boil with about 1 1/2 tsp of salt and a quarter of a lemon. Add the shrimp, reduce heat to medium and cook until just cooked and no longer translucent, about 3 min. Remove shrimp and transfer to a bowl of cold water to chill. In the alternative, you can toss the shrimp with some olive oil, salt, pepper, and a squeeze of lemon juice. Then arranged in a single layer on a baking sheet lined with parchment paper and roast the shrimp in the oven at 450 degrees for about 5-10 min depending on the size of the shrimp. Remove from oven and cool shrimp (but not in water). Once the shrimp are cooled, you can leave the shrimp whole if they are small or you can cut into smaller pieces if you’re using larger shrimp.
Whisk together mayo, mustard, vinegar, 1/2 tsp salt, pepper, dill, 1 tbsp of lemon juice, and 1/2 tsp lemon zest in a bowl. Add red onion, celery and shrimp and toss together. Check seasonings and adjust as necessary. Serve or cover and refrigerate for a few hours before serving.
A tip for the onion – I really do not like the onion breath I am often left with after eating raw onion. To prevent this, after chopping the onion, soak the onion in a bowl of cold water for 10-15 min. Rinse and thoroughly drain onion before putting it in your salad.
Serves about 6 as a side dish.