Shrimp Salad
12-12-2010, 02:06 PM
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Join Date: Sep 2010
Location: currently living outside of nashville, tn
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I have been asked to share this (it's fun to be popular!), so here is my absolute Favorite yummy thing to make and eat at holiday dinners. This recipe has been handed down from my great grandmother. Thank you, juneayerza, for contacting me. :-)
Shrimp Salad
One head of iceberg lettuce, rinsed, broken into bite-sized pieces, and dried (in a spinner, or rolled in paper towels)
Two stalks of celery, sliced thin
1/2 sweet onion, or yellow onion, diced
two cans Tiny shrimp, rinsed and well-drained
Hellmann's or Best Foods mayonnaise
Lawry's or other california style garlic salt
Handful of pitted black olives (optional)
Place all the vegetables and shrimp into a large bowl.
Take the garlic salt and, using a sweeping motion, shake it across the entire top of salad. Be generous.
Add mayonnaise a dollop at a time, tossing after each addition. This does not take a lot of mayo, but needs enough so that salad is lightly dressed. If serving to people who do not care for mayo, just don't let them see you add it. They will never know it is a mayonnaise-only dressing. Trust me. The garlic salt adds a tangy flavor and makes it all delicious.
And that's all there is to it! (I do not care for salad the next day, as it gets all soggy and weird. This salad, however, does not. I eat the left-overs for breakfast!)
It is tradition in my family to toss a handful of black olives as almost a garnish across the top of the salad. Also, I have tried making this with fresh shrimp. As much as I'm a Fresh kind of girl, the canned shrimp just has more flavor.
To make ahead of time (I prep mine in the morning!):
Line a large bowl with damp paper towels. Add lettuce, then cover with more damp paper towels. Prepare remaining veggies, put into baggies and set on top of paper toweled lettuce and store in fridge. Pull out towels, season & dress when ready to serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Hope you try this. It's fun to share! xoxo
Shrimp Salad
One head of iceberg lettuce, rinsed, broken into bite-sized pieces, and dried (in a spinner, or rolled in paper towels)
Two stalks of celery, sliced thin
1/2 sweet onion, or yellow onion, diced
two cans Tiny shrimp, rinsed and well-drained
Hellmann's or Best Foods mayonnaise
Lawry's or other california style garlic salt
Handful of pitted black olives (optional)
Place all the vegetables and shrimp into a large bowl.
Take the garlic salt and, using a sweeping motion, shake it across the entire top of salad. Be generous.
Add mayonnaise a dollop at a time, tossing after each addition. This does not take a lot of mayo, but needs enough so that salad is lightly dressed. If serving to people who do not care for mayo, just don't let them see you add it. They will never know it is a mayonnaise-only dressing. Trust me. The garlic salt adds a tangy flavor and makes it all delicious.
And that's all there is to it! (I do not care for salad the next day, as it gets all soggy and weird. This salad, however, does not. I eat the left-overs for breakfast!)
It is tradition in my family to toss a handful of black olives as almost a garnish across the top of the salad. Also, I have tried making this with fresh shrimp. As much as I'm a Fresh kind of girl, the canned shrimp just has more flavor.
To make ahead of time (I prep mine in the morning!):
Line a large bowl with damp paper towels. Add lettuce, then cover with more damp paper towels. Prepare remaining veggies, put into baggies and set on top of paper toweled lettuce and store in fridge. Pull out towels, season & dress when ready to serve.
~~~~~~~~~~~~~~~~~~~~~~~~~~~
Hope you try this. It's fun to share! xoxo
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