shrimp salad
Shrimp Salad
Are you looking for the perfect recipe for a shrimp salad? This article will enlist everything you need to get it just right.
- Shrimp - 1 lb, cooked, peeled and de-veined
- Celery - 1 cup, chopped fine
- Carrot - 1, large, grated
- Spring onions - 1 cup, chopped fine
- Eggs - 3, hard-boiled, chopped
- Mayonnaise - ½ cup
- Iceberg Lettuce - 2 cups
- Lemon juice - of 1 lemon
- Salt - to taste
- Pepper - ½ tsp.
- Dry the shrimp thoroughly, and then chop them into bite-sized bits. Place the shrimp, carrots, onions, and celery in a large bowl. Sprinkle over the seasonings and lemon juice, then add the mayonnaise and mix well. Chill for several hours.
- In a serving bowl, spread the lettuce to cover the base, then gently spoon the salad on top. Serve.
- Shrimp - 6 oz., cooked, peeled, de-veined, and chopped
- Macaroni - ½ cup
- Spanish onions - 1, medium, chopped fine
- Green pepper - 1, small, chopped fine
- Celery - 3 stalks, chopped fine
- Mayonnaise - ½ cup
- Tabasco - 2 tbsp.
- Tomato ketchup - 2 tbsp.
- Lemon juice - of ½ lemon
- Fresh parsley - 2 tsp.
- Paprika powder - ½ tsp.
- Salt - to taste
- Black pepper - ½ tsp.
- Fill a large pan with water and bring it a boil, add the macaroni, and cook till al dente. Drain.
- Dry the shrimp well and cut into small pieces. Place in a mixing bowl along with onions, pepper, celery, parsley, paprika, salt, and pepper powder.
- In a smaller bowl, mix the mayonnaise with the ketchup, lemon juice, and Tabasco. Pour over the shrimp and vegetable mixture.
- Add the macaroni and mix well. Chill for several hours before serving.
- Stone ground grits - 1 cup
- Butter - 4 tbsp.
- Cheddar Cheese - 2 cups, grated
- Bacon - 6 slices, chopped
- Shrimp - 1 lb, de-veined
- Lemon juice - 4 tbsp.
- Spanish onions - 1, medium, thinly sliced
- Garlic - 2 cloves, chopped fine
- Fill a large pan with about 4 cups of water, season with salt, and bring to the boil. Add the grits and cook till the water is absorbed for about 20 minutes. Stir in the butter and cheese.
- In a heavy-based skillet, fry the bacon till crisp, then remove with a slotted spoon, and drain on absorbent paper. In the same pan, sauté the onions and garlic lightly, then add the de-veined shrimp, and cook for no more than 3 minutes, turning frequently. Remove from heat and add the lemon juice. Toss well along with the bacon bits.
- Place a serving of grits in a bowl, then top it with the shrimp mixture.