Shrimp Salad Garidosalata Recipes

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SHRIMP SALAD



Shrimp Salad image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 12 servings

Number Of Ingredients 10

3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)

Steps:

  • Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
  • In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

SHRIMP SALAD - {GARIDOSALATA} RECIPE



Shrimp Salad - {Garidosalata} Recipe image

Provided by á-174942

Number Of Ingredients 16

Kosher salt as needed
2 garlic cloves
1 lemon halved
1 teaspoon crushed chile flakes
2 pounds shrimp - (21/25 count) peeled, deveined
2 scallions finely chopped
1 small red onion finely chopped
1 ounce capers
1 celery rib chopped
30 cherry tomatoes halved
1 teaspoon finely-chopped fresh oregano
1 ounce olive oil
Salt to taste
Freshly-ground black pepper to taste
1 tablespoon lemon juice
1 tablespoon red wine vinegar

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add garlic cloves, lemon halves, and chile. Add in shrimp and simmer until pink, about 5 minutes. Remove and rinse under cold water. In a large bowl, toss shrimp, scallions, red onion, capers, celery, and tomatoes together. In a small bowl, whisk together oregano, olive oil, salt, pepper, lemon juice, and vinegar. Pour over the salad and toss once more to incorporate. Cover and refrigerate until ready to serve. This recipe yields 4 to 6 servings.

INA GARTEN'S SHRIMP SALAD (BAREFOOT CONTESSA)



Ina Garten's Shrimp Salad (Barefoot Contessa) image

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

Provided by rickoholic83

Categories     < 30 Mins

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 9

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.

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