Shrimp Salad Louisiana Style

Ruby Henderson


To get that Louisiana flavor going use shrimp that have been cooked in seafood boil. If you can only get the precooked shrimp that is not seasoned from the freezer section in the grocery it will still taste good, just not as good.

pinch tips: How to Clean Pots and Pans


1 1/2 lb
boiled, peeled shrimp
3 or 4 stalk(s)
celery finely chopped
1 bunch
green onions (white and green parts) finely chopped
1/4 c
bell pepper finely chopped
hard boiled eggs chopped
1/3 to 1/2 c
1/2 tsp
and the juice of 1/2 a lemon
1 or 2 tsp
pickle relish (sweet or dill) optional if you like pickles in this sort of dish.

Directions Step-By-Step

Cut the shrimp into bite size pieces if you are going to eat your shrimp salad on crackers or toast points like a dip or spread. Leave them whole if you want to serve it on a bed of lettuce with crackers on the side. Add the vegetables, then the eggs. Put the mayonnaise in the bowl on top of everything and add the lemon zest and squeeze juice from 1/2 of the lemon on top of the mayonnaise(or add a little of the pickle juice if you are adding pickles) and mix it all together. If you feel it needs a little more mayonnaise add it.
If you like a little heat, add a little black pepper, or cayenne, or a dash or two of hot sauce.
Chill until ready to serve.

About this Recipe

Course/Dish: Other Salads
Other Tag: Quick & Easy