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SUNDAY SALAD SAMPLERS WEEK #8 - SHRIMP SALAD

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Okay, it's not Sunday, and for those of you who checked, I didn't post a Sunday Salad Samplers recipe this past Sunday. I still wasn't up to standing long enough to cook. But I'm back to being able to stand for a short while, and so I'm back to cooking.

This week our salad was chosen by Jan of Keep Your Feet in the Street. She chose a Shrimp Salad, which she said was simple, summery, and good. She was right. The hardest thing about making this salad was peeling the shrimp. And I got lucky with the shrimp. My husband came back Sunday night from a weekend out fishing, and with two pulls of the shrimp pots, got 5 gallons each time. 10 gallons of shrimp is a lot for 1 weekend out. Most went in the freezer, but I was sure to save enough for this salad. Enjoy.

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.

Comments (4)

Palma:

Glad to see you back in the kitchen with Bella! I am SO excited you are coming to SD!

Looks great! And good job to your husband with all that shrimp catching!

Thanks Palma-I'm also excited about SD. It's funny that's 9 months away.

Barb Cabot:

I made this salad last night. It was such a great summer dinner. Like Palma I'm so excited you will be in San Diego. This is going to be such fun.

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