Saturday, July 6, 2013
Shrimply Delicious Shrimp Salad
I ran across this recipe in an AllRecipes magazine while at the dentist's office. I've never made a shrimp salad with egg in it and this recipe looked so easy, having just a handful of ingredients.
Yes, it was easy. But it was also delicious. I think the egg lends of bit of creamy sweetness to the other ingredients and it just all comes together wonderfully.
I had roasted a pound of shrimp last week (shrimp tossed with olive oil and black pepper roasted in a 425F degree oven for 4-7 minutes, depending on size) to use with the previously posted shrimp salad recipe and had these leftover. They were the smaller 40/50s, I believe, and were perfect. Use any sized shrimp you like....it'll all be good.
SHRIMPLY DELICIOUS SHRIMP SALAD (4-6 servings)
1 pound large peeled and deveined cooked shrimp
1 cup chopped celery
1 large carrot, shredded
1/2 cup chopped sweet onion
2 hard-cooked eggs, chopped
3/4 cup mayo
S&P to taste
Lettuce leaf or shredded lettuce to plate, optional
Alfalfa sprouts for garnish, optional
In a large bowl, gently toss the shrimp, celery, onion, carrot, eggs, and mayo. Season with S&P. Chill until ready to serve. If desired, served on a bed of lettuce and garnish with sprouts.
Recipe Source: www.allrecipes.com/shrimp-salad
Reader's Suggestions:
* Cut mayo half and half with sour cream. Give it a squeeze of lemon and a few shakes of dill.
* If using larger shrimp, cut into bite-sized pieces.
* Use as an appetizer scooped onto cucumber rounds.
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