Southern Shrimp Salad Recipes

SOUTHERN SHRIMP SALAD

Steps:

• Dissolve shrimp boil in 4 cups of water and bring to a boil. Add shrimp and boil for 4 minutes. Drain shrimp and reserve shrimp boil water. Chop shrimp into bite size chunks and place on paper towels to cool. In the reserved shrimp boil water, add the rice, and cook until tender for 15 to 20 minutes. Drain rice in colander and allow to cool. Add onion, olives and pepper to rice, and stir in the mayonnaise. Add the cooled dry shrimp to the mixture and blend well.

SHRIMP SALAD

Steps:

• Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
• In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

SHRIMP POTATO SALAD

Steps:

• In a large bowl, toss shrimp with lemon juice; refrigerate. Add potatoes, onions and parsley. In a small bowl, combine the sour cream, salt, pepper, tarragon, mustard, celery seed and garlic if desired; pour over potato mixture and toss. Cover and refrigerate until serving.

SOUTH SEAS SHRIMP SALAD

Steps:

• Mix spinach, cabbage, mushrooms, bell pepper, onions, shrimp and almonds in large bowl.
• Shake remaining ingredients in tightly covered container. Pour over spinach mixture; toss. Serve immediately.

SHRIMP MACARONI SALAD

Steps:

• Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, shrimp, peas, celery and onion. , In another bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 8 hours before serving.

SHRIMP LOUIE SALAD

Steps:

• For the dressing: Whisk together the mayonnaise, ketchup, horseradish, lemon juice, sugar, vinegar, Worcestershire and a pinch each of salt and pepper in a small bowl until smooth. Refrigerate until ready to use.
• For the salad: To make medium-boiled eggs, put the eggs in a small saucepan and cover with cold water. Bring to a boil, then remove from heat, cover and let stand 5 minutes. Transfer to an ice bath. Remove the shells once cool and quarter each egg lengthwise.
• Heat a large skillet over medium high. Put the shrimp to a medium bowl, sprinkle with the Old Bay Seasoning and toss to coat. Swirl the oil into the skillet, then stir in the shrimp and cook, tossing occasionally, just until pink and firm, 3 to 4 minutes. Transfer to a large bowl and reserve.
• Put the lettuce, tomato, cucumber and avocado in a second large bowl. Season with 1 pinch each salt and pepper. Dress with about 1/2 cup of the dressing and toss gently to coat the vegetables. Divide onto 4 plates and arrange the shrimp and medium-boiled eggs on top before serving. Serve the remaining dressing on the side.

SOUTHERN SHRIMP SALAD CRACKER TOPPERS

Steps:

• Mix all ingredients except round buttery crackers, chives and paprika.
• Spoon about 1 Tbsp. shrimp salad onto each round buttery cracker.
• Sprinkle with snipped chives and paprika.

SOUTHERN SHRIMP SALAD

Steps:

• Dissolve shrimp boil in 4 cups water and bring to a boil. Add shrimp and boil 4 minutes; drain, reserving shrimp boil water. Chop shrimp into bite-size chunks and put on paper towels; set aside to cool. In the reserved water, boil rice until tender for 15 to 20 minutes; drain rice in colander. Let cool. Add onion, olives, and pepper to rice; stir in mayonnaise. Add cooled, dry shrimp last.

SOUTHERN SHRIMP SALAD

Steps:

• Bring 4 cups of water to a boil.Tie shrimp boil in a cheesecloth and add shrimp boil sachet to boiling water. Add shrimp and boil for 4 minutes.
• Drain shrimp and reserve shrimp boil water. Chop shrimp into bite size chunks and place on paper towels to cool.
• In the reserved shrimp boil water, add the rice, and cook until tender for 15 to 20 minutes.
• Drain rice in colander and allow to cool. Add onion, olives, and pepper to rice, and stir in the mayonnaise.
• Add the cooled dry shrimp to the mixture and blend well.
• Sprinkle with paprika and garnish with lemon and tomato wedges.