Best 2 Barefoot Contessa Shrimp Salad Recipes

Welcome to the culinary adventure of creating a tantalizing shrimp salad inspired by the barefoot contessa herself, Ina Garten. This delightful dish is known for its harmonious blend of flavors and textures. In this article, we'll take you on a guided tour of the best barefoot contessa shrimp salad recipe, exploring the essential ingredients, delicate techniques, and delightful variations that will transform your kitchen into a coastal haven of culinary creativity.

Here are our top 2 tried and tested recipes!

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

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.

BAREFOOT CONTESSA SHRIMP SALAD

BAREFOOT CONTESSA SHRIMP SALAD image

Categories Shellfish

Number Of Ingredients 10

Ingredients

2 1/2 pounds (12 to 15 count) shrimp
1 tablespoon good olive oil
Kosher salt and freshly ground black pepper
1 cup good mayonnaise
1 tablespoon orange zest (2 oranges)
2 tablespoons freshly squeezed orange juice
1 tablespoon good white wine vinegar
1/4 cup minced fresh dill
2 tablespoons capers, drained
2 tablespoons small-diced red onion

Steps:

Preheat the oven to 400 degrees F. Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes. Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.

Tips:

Use jumbo shrimp for the best results.
Be sure to devein and peel the shrimp before cooking.
Cook the shrimp in a large pot of boiling water for 2-3 minutes, or until they are pink and opaque.
Immediately transfer the shrimp to a bowl of ice water to stop the cooking process.
Once the shrimp are cool, drain them well and pat them dry.
Chop the shrimp into small pieces.
In a large bowl, combine the shrimp, celery, red onion, mayonnaise, lemon juice, dill, salt, and pepper.
Stir until well combined.
Serve the shrimp salad on a bed of lettuce or crackers.

Conclusion:

Barefoot Contessa Shrimp Salad is a delicious and easy-to-make dish that is perfect for a summer lunch or dinner. It is also a great make-ahead meal, as it can be stored in the refrigerator for up to 3 days. With its simple ingredients and fresh, bright flavors, this shrimp salad is sure to please everyone at your table.