Chilled shrimp salad is an ideal filler for a lunch roll-up or a plated salad. Simply serve a scoop of the salad over lettuce, pair with crackers, and enjoy.
3 quarts water
1/4 cup Old Bay seasoning
2 pounds unpeeled, medium-size fresh shrimp
1/2 cup finely chopped celery
1/3 cup finely chopped onion
1/3 cup light mayonnaise
2 tablespoons lemon juice
3/4 teaspoon Old Bay seasoning
1/4 teaspoon seasoned pepper
8 green leaf lettuce leaves (optional)
Assorted crackers (optional)
How to Make It
Bring 3 quarts water and 1/4 cup Old Bay seasoning to a boil in a Dutch oven; add shrimp and cook, stirring occasionally, 2 minutes or until shrimp turn pink. Drain. Pour shrimp into a 13- x 9-inch pan to cool. Peel shrimp, and devein, if desired; chop shrimp.
Stir together celery and next 5 ingredients; stir in shrimp. Cover and chill 2 hours. Serve on lettuce leaves with assorted crackers, if desired.
Shrimp Rolls: Place 1 lettuce leaf on top of each 8 (8-inch) flour tortillas. Top each evenly with 1/2 cup Old Bay Shrimp Salad and 3 or 4 avocado slices. Roll up tortillas, and secure with thick, round wooden picks. Cut in half. Makes 8 servings.
Shrimp Pitas: Cut 12 mini pita pockets in half. Stuff pockets with Old Bay Shrimp Salad. Makes 8 servings.
Hubby loved it. He doesn't like mayo, so I substituted Ranch dressing and Dijon mustard. I used precooked salad shrimp. Did not have Old Bay, so I used Chef Paul seafood seasoning and lemon pepper. We ate it 1hr after chilling and it was still great. It was a little runny, but I am sure it was b/c I didn't use mayo, but, it really had a great flavor. Can't wait to have leftovers, but, as others have commented, it did not make a whole lot. Will make again. Thank you!!
This was simple and delicious! I made it the night before and let it chill overnight as the previous reviewer suggested. I would absolutely make again. This would be a great lunch when relatives come to visit.
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