Well, almost the barefoot contessa’s shrimp salad; I don’t really care for dill (except in pickles), so I left that out and added fresh parsley from teh garden instead. Still and all, a fine, simple shrimp salad for a warm summer’s evening.
Truth be known, this pound of shrimp was going to go all Spicy Sichuan, with ginger and Tien Tsin chile peppers and stuff, but I was feeling kinda lazy, and I had some of those nice challah rolls to use up, and the contessa’s cooking method intrigued me.
INGREDIENTS
Shrimp:
•1 lb shrimp, peeled and deveined
•1 lemon, cut into quarters
•2 tbsp Seasoned Salt
•1 tsp sea salt
Dressing:
•1 cup mayonnaise
•1/2 tsp Dijon mustard
•1/2 tsp Earl’s (or tabasco sauce)
•1 tbsp white wine
•1/2 tsp Tellicherry pepper
•1/4 tsp Seasoned Salt
•1/2 cup minced red onion
•3 celery stalks, minced
•3 tbsp fresh parsley, minced
Add the lemon, seasoned salt, and sea salt to a large pot of water and bring to a boil.
Add the shrimp to the boiling water and cook, uncovered, for 3 minutes (for fresh) to 5 minutes (for frozen) until the shrimp are just pink and cooked through.
Using a slotted spoon, transfer the shrimp from the pot to a bowl of iced water, set aside to cool, then drain well.
When ready to make the salad, combine the mayonnaise, mustard, white wine, veggies and seasonings in a large bowl, then stir in the shrimp and toss to coat.
Take a taste and correct the seasoning, if you feel as though it needs it – mebbe a bit of seasoned salt and perhaps a dash of Aleppo pepper to add a bit more zip – and serve.
We had ours on those challah rolls, lightly toasted, with a bit of romaine and a schmear of Pineapple Mustard.
Nice.
If you want more of a salad shrimp salad, check out this Shrimp Salad with a touch of Tabasco, horsradish, and curry.
Or, you could make both, and have yourself a shrimp fest.