Today’s post is guest authored by my friend Jennifer Glover, the voice behind the blog, Carolina Girl Cooks. She is a great cook and her pictures will make you hungry.
I love, love, LOVE this Shrimp Salad recipe. A couple years ago, I had a party of about forty people at the house and as much as I wanted to cook for everyone it just wasn’t possible. So, I got a friend in town, who is a fabulous cook, to cater for us. One of the items she brought was a shrimp salad similar to the one I have below.
I literally stood over it with crackers eating it like it was my last meal. I got some funny looks, but whatever! It was so good I couldn’t help myself. There was a little of it left over so I very methodically tried to figure out all of the ingredients that were in it. My version may not be dead on, but it’s pretty close. It’s super versatile too. With Derby parties, Mother’s Day brunches/lunches and outdoor entertaining season among us, this is a great appetizer to make. You could also put a scoop of it on a croissant for a sandwich or the same scoop on lettuce greens for a low carb and flavorful salad. Make it a day ahead or the day of. It’s easy to assemble and stores well for a few days. Enjoy!
Shrimp Salad
Ingredients
- Shrimp Salad
- Appetizers for 6-8 or 4 sandwiches
- 1 lbs of shrimp: peeled deveined and cooked
- ½ cup of finely chopped celery
- ½ cup of finely chopped red and orange bell peppers
- ½ cup of scallions
- 1/3 cup of sour cream
- 1 heaping Tbsp of light Mayonnaise
- Juice of half a lemon
- ¼ cup of chopped fresh dill
- salt and pepper to taste
Instructions
- If the shrimp are not already cooked, peel and devein them.
- Boil a pot of water and cook the shrimp for about 3-5 minutes.
- Put them in a bowl of ice water to stop the cooking process and also to cool them off quicker so you can chop them.
- Drain and chop in bite size pieces.
- Add the rest of the ingredients, mix and adjust the salt and pepper as needed.
- Serve with flat bread crackers.
The visual part of the story:
Ingredients
Shrimp on ice.
Cooked, chilled and ready to chop.
Everything chopped
Bon Appetite!
Thank you to Jennifer Glover for this great recipe. This will be great for Derby, summer, and just about everything else!
Jennifer Glover of Carolina Girl Cooks
“In October 2011, with the encouragement of friends and family, I started my food blog Carolina Girl Cooks. I look forward to creating recipes that are inspired by my travels (past and present) and telling the stories that go along with them. I hope you enjoy following along on the journey!
Cheers!“ –Jennifer Glover
