Wednesday, May 12, 2010

Shrimp Salad Recipe

After months and months of neglecting my poor cooking blog, I am finally ready to start updating again. The reason for the little “break” is the baby that I’ve been baking for almost 9 months now! For most of this pregnancy I have not been able to even look at food blogs without getting queasy, but now I am finally feeling much better. I will hopefully be updating my blog on a more regular basis while I want for our little one to arrive, and then during my maternity leave, I plan on rearranging and organizing our pantry, which I will also blog.

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 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!