"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Shrimp Salad Recipe

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This recipe for Shrimp Salad, by , is from The Cousins and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
David McKeown
Added: Wednesday, July 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 tbsp kosher salt plus 1 teaspoon
1 lemon, cut into quarters
4 lbs large shrimp in the shell (16 to 20 shrimp per pound)
2 cups mayonnaise
1 tsp Dijon mustard
2 tbsp good white wine or wite wine vinegar
1 tsp freshly ground black pepper
6 tbsp minced fresh dill
1 cup minced red onion
3 cups minced celery (6 stalks)

Directions:
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. 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, the cut shrimp in half.

In a seperate bowl, whisk together the mayonnaise, mustard, wine, 1 teaspoon salt, pepper, and dill. Combile with the peeled shrimp and add the red onion and celery and check the seasonings. Serve, or cover and refrigerate for a few hours.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
Recipe comes from the Barefoot Contessa Parties cookbook. Great beside a green salad, on a croissant, or on a Ritz.

 

 

 

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