SHRIMP SALAD BAREFOOT CONTESSA RECIPES

Name: Ina Garten's Shrimp Salad (Barefoot Contessa)
Prep time: 30 min
Total time: 30 min
Yield: 10-12 serving(s)
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

INA GARTEN'S SHRIMP SALAD (BAREFOOT CONTESSA) RECIPE ...

Ina Garten's Shrimp Salad (Barefoot Contessa) Recipe ... image

Make and share this Ina Garten's Shrimp Salad (Barefoot Contessa) recipe from Food.com.

Total Time 30 minutes

Prep Time 30 minutes

Yield 10-12 serving(s)

Number Of Ingredients 9

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

Steps:

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.
Note: If using a food processor to mince the onion and celery, make sure you drain them in a colander before adding them to the salad.

Nutrition Facts : Calories 411.7, FatContent 18.9, SaturatedFatContent 2.7, CholesterolContent 395.4, SodiumContent 2259.1, CarbohydrateContent 16.6, FiberContent 0.8, SugarContent 4.2, ProteinContent 42.2

TARRAGON SHRIMP SALAD RECIPE | INA GARTEN | FOOD NETWORK

Tarragon Shrimp Salad Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Total Time 2 hours 30 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 pounds (16- to 20-count) peeled and deveined shrimp (2 1/2 pounds in the shell)
3 tablespoons Pernod liqueur
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1 cup small-diced celery
3/4 cup thinly sliced scallions, white and green parts (4 scallions)
2 tablespoons minced fresh tarragon leaves, plus extra for garnish
2/3 cup good mayonnaise, such as Hellmann's

Steps:

Place the shrimp in a large (8-inch-diameter × 5-inch-high) saucepan and add 8 cups of cold water, the Pernod, and 1 tablespoon salt. Turn the heat to medium high and cook the shrimp uncovered, stirring occasionally, for 8 to 10 minutes, until just firm and pink. Drain in a colander.
Place half the shrimp in a large bowl. Cut the rest of the shrimp sideways through the back with a sharp paring knife and add them to the bowl as well. Allow to cool for 15 minutes. Stir in the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the celery, scallions, tarragon, and mayonnaise, and combine. Cover and refrigerate for at least 2 hours for the flavors to meld.
Transfer the salad to a serving bowl, sprinkle with extra tarragon and salt, and taste for seasonings. Serve cold or at room temperature.

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