CREAMY DILL SHRIMP SALAD

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Creamy Dill Shrimp Salad image

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.

Provided by DebbiF

Categories     Brunch

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

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)

Steps:

  • 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.
  • 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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