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Sunday Salads: Shrimp Salad

samplersThis week's recipe came from Jan of Keep Your Feet in the Street. She said that her salad is "simple, summery, and good" and that's a perfect description. I enjoyed this one a lot and it couldn't be easier to make.

I didn't tinker with this recipe that much except by accident. I missed the "or" in the list of fresh herbs and ended up putting all three in (dill, tarragon, and parsley). I'm growing all three in my garden so it was no big deal and actually it worked very well...the herby green flavors were a good contrast to the stronger taste of the Old Bay. I served the salad over an avocado and a bed of romaine, and squeezed some fresh lemon juice on top.

I love Old Bay - it takes me back to childhood beach vacations when we'd eat steamed blue crabs covered in the stuff. I love the way it smells and tastes, and I always cook shrimp in it and add it to crab cakes. It's a complex seasoning as you can tell from this long list of ingredients on the Old Bay can: celery salt, mustard, red pepper, black pepper, bay (laurel) leaves, cloves, allspice, ginger, mace, cardamom, cinnamon, and paprika.

Jan's recipe is below. Links to other Sunday Salad Sampler participants can be found here. Next up is Cindy Ruth's Grilled Romaine Salad.


Shrimp Salad

1 pound extra large shrimp (16-20) fresh, wild if you can find them.
1 tablespoon Old Bay seasoning
¼ cup mayo
1 tablespoon ketchup
1 teaspoon Dijon mustard
1 tablespoon chopped fresh dill, tarragon or parsley.
1 large stalk celery chopped
¼ large red pepper chopped
salt and pepper

Steam the shrimp for about 5 minutes in water with Old Bay.
When cool enough to handle, remove shells and chop into about 5 or 6
pieces per shrimp.
Mix the rest of the ingredients in a medium bowl. Toss in the chopped shrimp and chill.

Serve over a bed of lettuce of your choice.

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Comments (10)

Looks great, Annie. I like the idea of an avocado.

Kathy (Trekcapri):

Hi Annie, your salad looks very delicious. I'm doing mine later this morning so hopefully it'll come out as good as yours! It does sound like a great salad and I love shrimp.

Have a great Sunday!


Looks great. So that is what Old Bay looks like. :) I will look for that at my Safeway. I did not have any and the guy at Trader Joes did not know what I was looking for either. So I substituted with Herbes de Provence. It actually worked well too. Yours look delicious!

The salad looks great. I can't wait to make it later this week. I love Old Bay also-we always cook our boiled shrimp in it.

Your salad looks yummy! I really liked this salad and how easy it came together.

Other than the herbs from your garden, did you also grow the romaine? I used to have a veggie garden and loved eating the fruits of my labor.

Happy Sunday!


It was a great salad, wasn't it? I used parsley and tarragon but no dill. Also a little chopped red onion.

Very refreshing.

Barb Cabot:

Thank you for the photo of Old Bay. I just posted a question about what that is on Candi's blog and noted Eden's substitution. I'll have to look for this. I'm sure they will have it at my neighborhood Bristol Farms since Eden mentioned that her Trader Joes didn't have it. I suspect my TJ's won't either. Salad looks very good for a summer night. It's on the menu this week. Thank you.

Oohh, your salad has such a perfect color! I can almost taste the picture.


I have seen Old Bay at my supermarket and will need to buy some since the sample was used up. I think I will try your happy accident of using all the herbs next time.

Thanks everyone for your comments. I hope you California folks can find Old Bay. At my supermarket, it wasn't in the spice aisle, it was at the seafood counter.

Maria, yes the romaine came from my garden too along with some arugula that I forgot to mention. It's just about the end of spring crops here in NC (too hot for lettuce, but here come the tomatoes!).

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This page contains a single entry from the blog posted on June 13, 2009 9:47 AM.

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