Monday, August 24, 2009

Shrimp and Egg Salad

A favorite egg salad, made very simply with the addition of shrimp, green onion, celery and mayonnaise. Serve in a tomato, as a sandwich, or stuffed into a tomato. Light and delicious!

Shrimp and Egg Salad

Today's post is a 4-in-one. They sort of all went together so rather than reserve them for different days, I thought that I would post them all together at the same time. Click each link below to visit them all.

First we have Absolutely Perfect Shrimp & Crab Boil, followed by a yummy Easy Cocktail Sauce and a Speedy White Rémoulade Sauce for dipping, and then well, what else does one do when one has leftover boiled shrimp?

Maybe Shrimp Remoulade? Or some Pickled Shrimp? Maybe Marinated Shrimp? Or a pasta salad with shrimp, like Shrimp & Macaroni Salad and Shrimp with Bowtie Pasta, both perfect for leftover boiled shrimp. Dang y'all. I'm hungry! All of those are excellent choices of course, but truly one of my most favorite things to do is to make a very simple Shrimp & Egg Salad!

This is one thing my Mama made often because she loved it so much. In fact, I think that when she made it, she actually tried to hide it from us kids! Course... that never worked. Not with me anyway.

So, this is her way of making Shrimp & Egg Salad, though mostly down south we really just refer to this as Shrimp Salad. Very simple, but oh, so good.

My favorite way to eat this is simply spread on saltines, but it is a great sandwich filling and very well received as tiny crust trimmed, finger sandwiches at a party. It is also excellent on those mini croissants, but, it's equally good on top of a bed of nice mixed lettuces and served with some fresh garden tomato wedges on the side.


So boil some eggs, or try my new favorite way of steaming them, and make this lovely shrimp and egg salad - maybe stuffed into a nice ripe tomato, for lunch!

My shrimp salad stuffed inside a gorgeous tomato.

Recipe: Shrimp and Egg Salad

©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 2 hours | Yield: About 4 to 6 servings

Ingredients
  • 1 pound of seasoned, cooked shrimp
  • 3 boiled eggs
  • 1 stalk of celery, chopped
  • 1 whole green onion, sliced
  • 3 tablespoons mayonnaise
  • Kosher salt and freshly cracked black pepper, or lemon pepper, to taste
Instructions

Rough chop the shrimp and place into a medium sized bowl. Peel and chop eggs, add to shrimp. Add the celery and green onion. Taste, season with salt and pepper and mix well. Add additional mayo if needed, and adjust seasoning as needed. Cover and refrigerate to let the flavors all meld together.

Serve as a sandwich spread on fresh bread, as a spread on saltines, center a scoop on a bed of mixed baby greens, surrounded by chunks of fresh garden tomato, or just stuff the insides of a nice fat tomato. Yummy!

~Cook’s Notes~

Shrimp Seasoning Note: If you're using precooked or raw frozen shrimp, melt a tablespoon of butter in a skillet and add the thawed shrimp. Saute until the shrimp turns pink, or if already cooked, just to warm through. Sprinkle with some Slap Ya Mama or other Cajun/Creole seasoning and a bit of Old Bay seasoning to give it a bit of flavor punch.

Please look for Wild American Shrimp in support of our American fishermen where you shop. Much of the prepackaged frozen shrimp you see in the stores are inferior foreign imports! The less often we buy cheap, foreign imported shrimp, and the more often we look for and buy shrimp marked with the Wild American Shrimp seal, the less expensive it will become! The quality can't be matched anyway - it's worth the extra cost.

Source: http://deepsouthdish.com/

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Posted by on August 24, 2009
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3 comments:

  1. Mary, this looks so cool and refreshing but satisying at the same time. I could go for this right now for lunch!

    ReplyDelete
  2. Looks like a perfect dish. Especially for today.

    ReplyDelete
  3. They're all terrific Mary, I love them all!!

    ReplyDelete

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