|A very simple salad made with cooked shrimp, iceberg lettuce, fresh tomatoes & dressed with mayonnaise.|
Shrimp and SaladThis is my version of my mother in law's shrimp salad and I absolutely love it, even though I struggled with what to call it, since when I think of shrimp salad, I think of the shrimp and egg salad I grew up with and love so much. This is just a simple salad that includes nothing but shrimp, lettuce, tomato and mayonnaise. My mother in law boils the shrimp, but sometimes I like to saute them in a skillet with hot oil and a sprinkle of my fabulous favorite Slap Ya Mama. Either way works. I think she probably uses a bit more mayo than I did, but I found about a half cup for the full recipe was plenty.
While y'all know that I use my shortcuts here and there, a few of the recipes that you see here are somewhat complex scratch cooking, at least ingredient-wise, because they involve building layer upon layer of flavors to reach the final result. Without a doubt that is delicious, and even if reserved for weekend or vacation cooking, worth every single ounce of effort.
Sometimes though it is the most simple of things that are so good.
Here's how to make this simple shrimp and salad.
If you think this sounds yummy, I'd sure ♥ it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!
Recipe: Shrimp and Salad©From the Kitchen of Deep South Dish
Prep time: 10 min | Yield: About 4 to 6 servings
- 1 head of iceberg lettuce
- 1-1/2 to 2 pounds of small to medium shrimp, peeled, deveined and patted dry
- 1 tablespoon of canola oil
- Sprinkle of Cajun seasoning (like Slap Ya Mama), or to taste
- 1/4 to 1/2 cup of mayonnaise, more or less
- 2 tomatoes, chopped, reserving juices
- Kosher salt and freshly cracked black pepper, to taste
Wash and drain the lettuce, but do not spin it. Tear it into bite sized pieces and set aside. Heat the canola oil in a cast iron skillet over medium high heat, add the shrimp and sprinkle with Cajun seasoning. Saute just until pink and set aside to cool. Can also boil the shrimp unpeeled instead; cool then peel.
Add the lettuce to a large bowl, toss with the mayonnaise. Top with the tomatoes and their juices, season with salt and pepper and add the cooled shrimp. Toss again. Serve immediately, or cover and refrigerate, giving it a toss every now and then to mix up. Better if it sits in the fridge for a little bit.
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Posted by Mary on September 19, 2010Images and Full Post Content including Recipe ©Deep South Dish. Sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.