shrimp salad
October 18, 2011 § Leave a Comment
As I said yesterday, there is nothing quite like shrimp freshly caught from the Gulf.
I visited James’ parents for a shrimp boil this weekend, and as a parting gift, they gave me a giant ziplock bag full of shrimp. I had to peel those puppies as soon as I got home (sorry — I couldn’t have little eyes staring at me when I opened the refrigerator).
Once they were peeled, I decided to make shrimp salad. James’ mom and I had been talking about how delicious this would be, and we searched various recipes online. After looking at quite a few, perusing readers’ comments to see what each person added to their version, and thinking about what I would genuinely enjoy in my shrimp salad, I came up with this.
First, chop up all that shrimp.
Then place it in a large bowl with some chopped red onion, some mayonnaise, a generous squeeze of lemon, salt, pepper, celery salt, horseradish (THE best part), and some Creole seasoning (I used Tony’s).
Stir it up, and place it in a pretty plate to enjoy. Or this is wonderful on sandwiches (a baguette or some flatbread would do perfectly), over a bed of lettuce, or you could do what I did my second night with it and put it into a taco. The lemon and horseradish are what really make this dish. The recipe below calls for a teaspoon, but if you tend to shy away from horseradish, I’d suggest starting off with just half a teaspoon. Enjoy!
Shrimp Salad
Makes 4 to 6 servings
1 pound cooked shrimp, peeled, deveined, and chopped
1/3 cup diced red onion
2 1/2 tablespoons mayonnaise
1 teaspoon Creole seasoning
1 teaspoon prepared horseradish
Juice from 1/2 lemon
Dash of celery salt
Salt and pepper to taste
Combine all 9 ingredients in a large bowl. Stir to combine. Adjust seasonings to taste, if desired, stirring to combine. Serve immediately, or store in an airtight container for up to 3 days.
Related: Mid-morning Hunger: Lobster
