shrimp salad


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).

shrimp salad

shrimp pita

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.


2 thoughts on “shrimp salad

  1. Love the idea of poaching the shrimp in something with a little flavor, then building on it with the dressing. Sigh, I have such a girl crush on Ina.

    Did you enter the photo contest? I love the ones you’ve posted here, especially the dill. So dreamy.

    1. Hi, Amy! Ina is great, isn’t she?

      Thank you so much for your kind words about the photos – I love your work. I did submit photos of the finished dish for this and the black eyed peas, but they weren’t looking for ingredient photos, so no dill. That was just for me 🙂

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