Sure, I've poached a lot of shrimp, and this shrimp tasted good simply poached in lemon juice, salt, and water. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Sure can, Diana. Make and share this Ina Garten's Shrimp Salad (Barefoot Contessa) recipe from Food.com. But other than that taste was great. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. 1 tsp Black pepper, fresh ground. It’s amazing how Ina Garten takes gourmet dishes and turns them into simple, easy dishes, making life a little bit easier on those busy weeknights. We'd love to see your creations on Instagram, Facebook, and Twitter. Thanks for taking the time to let us know, Shirley! Add the red onion and celery and check the seasonings. 3 tablespoons kosher salt, plus 1 teaspoon, 4 pounds large shrimp in the shell (16 to 20 shrimp per pound), 2 tablespoons good white wine or white wine vinegar, Pastéis de Nata ~ Portuguese Custard Tarts. Set aside to cool. Bring the water back to a boil and repeat with the remaining shrimp. Meanwhile, in a large bowl, add the cucumbers, the zest and juice of 2 lemons, radishes, parsley, dill and shrimp. Marion, wonderful! The shrimp salad came out Awesome will make again. Add half the … This luscious shrimp salad from the Barefoot Contessa herself–Ina Garten–is made with shrimp, mayo, mustard, vinegar, and more. Cook, uncovered, for only 3 minutes, or until the shrimp are barely cooked through. Everyone that ate it, raved about it. Let cool; then peel, and devein the shrimp. Combine with the peeled shrimp. Light yet not self-denying. I liked the idea of not boiling the shrimp, so I tossed them with a little olive oil and roasted them for 6 minutes in a 400°F oven. Oh Great thanks!! 2. Adapted from Ina Garten | Barefoot Contessa Parties! In a separate bowl, whisk together mayonnaise, mustard, wine or vinegar, a teaspoon of salt, pepper and dill. I tend to like salads lightly dressed, so I used just over half the dressing. Recipe by Lynn Feldner. Peel and devein the shrimp. The shrimp were tender and sweet and quite likable. 4 lbs Shrimp, frozen cooked. This recipe looked like the perfect addition to my bridal shower luncheon menu, so I decided to give it a try. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. I apparently love dill. Mix well and refrigerate until chilled. | Clarkson Potter, 2001, Creamy but not gloppy. The absolute best shrimp salad I ever ate. An experience I will undoubtedly repeat! If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. And because it’s good served cold, it would make a great meal-prep packed lunch. Light but not abstemious. Greek Orzo Salad with Feta and Shrimp. I didn’t make too many changes – just reducing the olive oil as well as the amount of shrimp. Bring this water back to a boil and repeat with the remaining shrimp. Serve or cover and refrigerate for a few hours. Remove with a slotted spoon to a bowl of cold water. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer. All materials used with permission. 1 cup Red onion. Dill for the win! Rich yet not gloppy. Cook according to package directions, about 10-12 minutes, or until tender but still somewhat holding its shape (not mushy). 2 cups Mayonnaise. (Such a thing is very uncommon, if not downright unheard of, where I live.) Serve immediately or cover and refrigerate for a few hours. Cook, uncovered, for only 3 minutes, or until the shrimp are barely cooked through. 3 cups Celery. Kosher salt and freshly ground black pepper, 2 tablespoons freshly squeezed orange juice. Even quicker if you have pre-cooked orzo or shrimp! That’s what we think of this shrimp salad, which is gonna rock your world. This shrimp salad was awesome, I just tweaked it alittle and made it better, I think. Add as much of the dressing as you like to the peeled shrimp along with the red onion, celery, and lemon zest, if using, and gently toss. Grilled Lemon Chicken Salad, Barefoot Contessa Cookbook 99 Grilled Salmon Salad, Barefoot Contessa Cookbook 102 Grilled Tuna Salad, At Home 68 Foolproof 101 Italian Seafood Salad, Foolproof 87 Jon Snow’s Fish Salad, At Home 73 Lobster & Potato Salad, Foolproof 98 Lobster Cobb Salad, Family Style 60 Montauk Seafood Salad, Family Style 55 This recipe allowed me to view shrimp in a different way and got me excited about eating it cold. 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