This recipe was sent to me from my sister-in-law who made this for our Christmas Eve dinner a while ago and it was really good. She served it on crispy toast, yummy!
Melissa’s Shrimp Salad
(I got this recipe from Paula Deen on Foodnetwork.com and tweeked it a
1 pound cooked shrimp, peeled and de-veined
(I boil mine with salt and a little bit of Zatarain's Shrimp & Crab Boil,
drain and then peel them)
3 hard-boiled eggs, finely chopped
1 or 2 celery stalks, minced
1/2 cup mayonaise
Dash of onion powder
Salt (or I just use some Tony Chachere's Creole Seasoning)
Bread (to toast and put your shrimp salad on!)
Place shrimp in a food processor and pulse until finely minced. (I also did
this first with the celery I chopped.)
Transfer the minced shrimp and celery to a bowl and add the eggs and mayonnaise.
Add seasonings, to taste, and stir to combine
Spread the shrimp onto toast or whatever you would like!