Friday Shrimp Salad
Don Davis
Shrimp Salad from Lucy Buffett. Excellent with saltines and a little cold white wine.
ingredients
Salad ingredients- 3 pounds of shrimp - cooked, peeled and chopped into medium pieces
- 1 cup chopped celery
- 1/2 cup chopped red onion
- 1/2 cup chopped green onions
- 3 hard boiled eggs, chopped
- 2 Tbsp. finely chopped parsley
- 1 Tsp. salt
- 1 Tsp. white pepper
- 1 Tsp. Creole seasoning (recipe below)
- 2 Tbsp. Dijon mustard
- 1/2 cup mayonnaise
- 1 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. salt
- 2 Tbsp. granulated garlic
- 4 Tsp. granulated onion
- 1/2 cup paprika
- 1 1/2 Tsp. black pepper
- 2 Tsp. cayenne pepper, white pepper
- 1/2 Tsp. dried thyme and oregano
directions
Salad
- 1
In a large mixing bowl, combine all ingredients, stirring gently. Cover and refrigerate for 2 hours before serving.
- 2
To make the seasoning, combine all ingredients. Store in an air-tight container.
notes
Best served with fried green tomatoes.
Source: Lucy Buffett
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