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Sunday Salad Samplers # 8: Shrimp Salad


Jan's simple and good shrimp salad was the salad of the week. Make it several hours before serving, (or the day before) letting the flavors get friendly in the fridge. I deleted the catsup and red peppers, but added chopped red onion at Brad's request. We used fresh shrimp with Old Bay and fresh tarragon to season. It was a delicious dinner with fruit and some freshly baked asiago bread from the farmer's market!


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 (3)

Yum, that looks good. My husband went out fishing/shrimping this weekend, so when he gets home tonight maybe I can convince him to peel shrimp for me. I don't have any red pepper on hand, but I do have red onion so I could make that substition. And dill is in the garden.

I love it when you use those green dishes for your photo. They are so pretty!


I only used red pepper in my part, leaving David's virginal as it were - sometimes it's easy to do that sort of thing - I think red onion, or chives, would be good, too.

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