Cold Shrimp Salad with Capers and Dill
This zesty salad is inspired by a mussel salad—apparently popular in Nantucket—that appeared in Saveur Magazine. It just so happens that the same ingredients are great with shrimp.
8 first course servings
Total Timeunder 2 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Formal Dinner Party
Five Ingredients or LessYes
Taste and Textureherby, savory, spiced
Type of Dishfirst course salad
- 40 large or 30 jumbo shrimp, peeled and deveined (deveining optional)
- 2 tablespoons olive oil
- 2 cloves garlic, minced and crushed to a paste with the side of a chef’s knife
- ½ medium red onion, sliced as thinly as possible
- 2 teaspoons coarse salt
- ½ cup mayonnaise, preferably homemade
- 2 tablespoons capers, drained
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh dill, minced
- 1 small bunch parsley, large stems removed, leaves and small stems chopped fine
- 1 dried chipotle chile, soaked for 30 minutes in warm water and drained, or 1 canned chipotle chile in adobo sauce, sauce rinsed off, or 1 jalapeno chile; stemmed, seeded, and chopped very fine
- Salt and pepper to taste
Sauté the shrimp over high heat in the olive oil for about 3 minutes for large, 4 minutes for jumbo. Turn the heat down to low and add the garlic. Toss or stir the shrimp with the garlic for about 30 seconds, until the garlic aroma fills the room but not enough to let it burn. Set aside and let cool, then refrigerate for at least an hour.
Sprinkle the onion slices with the coarse salt and rub them between your hands until you no longer feel the salt. Drain in a colander for 15 minutes. Wring out as much liquid as you can by squeezing small bunches of the slices in your fists.
Combine the mayonnaise, capers, lemon juice, dill, and parsley in a salad bowl. Add the shrimp, onion slices, and chile, and toss. Season to taste with salt and pepper, and serve.
2007 James Peterson