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    Shrimp Salad

    You should always have a bag of frozen shrimp in your freezer as you can make so many meals in a pinch. If I see a package of precooked shrimp, I will buy that and use within a few days. – Stevie Benanty

    Shrimp Salad

    This recipe has been modified from Ina Garten (QUEEN!).

    Serves 4

    1 lemon cut in half
    2 pounds small or medium shrimp in the shell or shelled and deveined or precooked shrimp
    1 cup mayonnaise
    1/2 – 1 tablespoon Dijon mustard, to taste
    1 teaspoon red wine vinegar
    freshly ground black pepper and salt
    2 tablespoons minced fresh dill
    1 small red onion, minced
    3 celery sticks, diced small

    Preparation: Skip this step if you are using precooked shrimp: Bring a large pot of water to a bowl with salt and the lemon. Cook uncovered for 3 minutes until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Let cool then peel and devein the shrimp (skip this step if the shrimp are already shelled and deveined).

    Combine and whisk mayo, dijon mustard, red wine vinegar, salt, pepper, and dill. Put shrimp in a large bowl with the red onion and celery. Add mayo mixture to bowl and mix gently until thoroughly combined. Serve immediately or cover and refrigerate for a few hours.

    stevie benanty

    stevie benanty

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