Pickled Okra and Shrimp Salad

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Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Hands-On Time:
10 Mins
Total Time:
40 Mins
Yield:
Makes 6 servings
April 2011
RECIPE BY Southern Living

Easy side: Spread a thin layer of softened butter onto 1 side of 12 (1/2-inch-thick) French bread baguette slices. Bake at 425° for 4 minutes or until toasted. Combine 2 Tbsp. mayonnaise with 1 cup grated extra-sharp Cheddar cheese. Spread onto 1 side of bread. Sprinkle lightly with paprika. Bake 5 to 6 minutes or until cheese is melted.

Ingredients

  • 1 (3-oz.) package boil-in-bag shrimp-and-crab boil
  • 1 1/2 pounds peeled and deveined, medium-size raw shrimp (3 1/40 count)
  • 1/2 cup sliced sweet-hot pickled okra
  • 1 (4-oz.) jar diced pimiento, drained
  • 1/3 cup mayonnaise
  • 3 tablespoons minced red onion
  • 1/2 teaspoon lime zest
  • 3 tablespoons fresh lime juice
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 3 large avocados, sliced

How to Make It

Step 1

Bring 8 cups water to a boil in a 3-qt. saucepan; add crab boil, and cook 5 minutes. Add shrimp; cover, remove from heat, and let stand 10 minutes or just until shrimp turn pink. Drain and cool 10 minutes.

Step 2

Meanwhile, combine pickled okra, diced pimiento, and next 6 ingredients. Add shrimp, and serve immediately with avocado slices, or cover and chill until ready to serve.

Step 3

Note: We tested with Wickles pickled okra.

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