Blessed with an abundance of fresh dill from Blue Heron Farm and huge prawns from the local fish market, I finally gave in and made Ina Garten’s shrimp salad. I used the excuse that I was making it for a food photo contest, but I wasn’t all that happy with my photos of the finished dish. Nevertheless, we cheerfully ate it all (to hide the evidence, don’t you know).
I suppose this might have worked better with smaller shrimp. The ones we used were awfully big, and although they tasted fabulous, the shrimp-to-dressing ratio was a bit off. And because we ate the salad stuffed into pita bread, we couldn’t fit very many shrimp into each sandwich and the chunks kept falling out. Ah, well. Life is hard.
The salad, I should mention, is super easy to make (you can find the recipe in Ina Garten’s book Parties!, or over at Leite’s Culinaria). You poach the shrimp briefly in lemon water, then chill it and mix it with mayonnaise, mustard, dill, vinegar and diced red onion and celery. She suggests taking it on picnics, but it’s not a bad thing to have waiting in the fridge on a hot summer afternoon, when you just want to snag a cold bite of something to tide you over until dinner. Assuming you have leftovers.