Here’s another cool, pretty much no-cook recipe that will refresh us in this 100-plus degree heat, if that is possible.
The idea for Shrimp Salad with Dill came on a Monday from a whole bunch of leftover cold boiled shrimp we had from a weekend cocktail party. When she was young enough to leave school before lunch, my younger daughter and I would often grab lunch at Central Market before shopping for groceries. Every time, she wanted shrimp salad. Funny thing for a little person to ask for, but she couldn’t get enough of it. So when we had all of this leftover shrimp with no plans, I knew what to do.
Of course I immediately looked up Ina Garten’s recipe – in a kind of What Would Ina Do moment. We love dill, so her addition appealed, even though the original “kindergarten shrimp salad” didn’t have any. Tweaking her recipe here and there, this is what we came up with. It got five gold stars from my shrimp salad connoisseur, so for me that is a win. And I can pretty much promise it will be a win for you too.
¾ cup mayonnaise
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
Pinch cayenne pepper
2 pounds large shrimp, peeled, deveined, and cooked
½ cup minced red onion
3 tablespoons minced fresh dill
½ cup minced celery
In a medium bowl, whisk together the mayonnaise, mustard, salt, pepper, and cayenne. Add the shrimp, onion, dill, and celery, and stir to coat with the dressing. Taste for salt, pepper, and cayenne and adjust to your preference. Cover and refrigerate for an hour before serving.
