This is The Barefoot Contessa's Shrimp Salad recipe and I've been making it for years. It's the perfect summer salad, easy, delicious and if you keep frozen shrimp on hand in your freezer, it can be whipped up on late notice. Thaw the shrimp quickly by placing them in a colander under cold running water. Fresh dill is best, but dried is fine, too, in a pinch. I add 2 Tbsp. of capers to my recipe because, well, I love capers. I made this salad just last week for a girlfriend and I. I served it with a croissant, fresh fruit, and a glass of Pinot Grigio. This makes a large batch, I usually cut the recipe in half when I make it.
Ingredients
- 4 lbs frozen cooked shrimp, thawed, I used 2 (50-70 per pound) bags from Costco
- 2 cups mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons white wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 6 tablespoons fresh dill, minced
- 1 cup red onion, minced
- 3 cups celery, minced
Directions
- In a large bowl, whisk together the mayonnaise, mustard, vinegar, salt, pepper and dill.
- Combine with the shrimp.
- Add the red onion and celery and check the seasonings.
- Serve or cover and refrigerate for a few hours.
Enjoy! What's your favorite summer salad?
3 comments
I think the key is a fine chop- thin ribbons, like a fine coleslaw. I know that removes the texture issue for me – I’m not a fan of just ripping the leaves like a regular salad.
Lynne, I’ve been trying to warm up to Kale becasue I know it’s super good for us and do not like it’s texture. I get Kale in my CSA box and am going to try this recipe of yours. Thanks for sharing! -Lisa
YUM! This will be on the list to make next week on our week off “up north!”
I love kale salads in the summer & winter. I buy organic kale (on the dirty dozen list) and fine chop, and then make a citrus dressing with fresh lemon juice, honey, olive oil , salt & pepper. A dash of sesame oil adds great flavor too! From there it’s whatever I have on hand that gets added in. From the garden: julienned zucchini, carrots, dill, green onion, cherry tomato, or from the cabinet: dried cranberries, pine nuts or walnuts… The great thing about kale is that it will hold up a day or two with dressing on it without getting soggy.