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.
•1 lb shrimp, peeled and deveined
•1 lemon, cut into quarters
•2 tbsp Seasoned Salt
•1 tsp sea salt
•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.
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.