Thursday, May 1, 2008

Shrimp Salad



What are the basics of beach vacations?

Sand, pelicans, sleeping late, eating later, pool volleyball showing off your best Esther Williams moves.

Then there’s shrimp.

You get to the beach .. You get to your seafood guy before he closes.

Cap’n Doug has the best fresh seafood in this part of the world.

Three pounds of beautiful extra large shrimp steamed with lemon and cayenne and salt…so good. Perfect dinner after 10 hours in the car.

The leftovers became another beach tradition.

Shrimp Salad.

Enter Nanny, the shrimp salad master to “whomp” up lunch.



And it was terrific. Cold shrimp, hard boiled eggs, sweet paprika, a hint of cayenne and horseradish in a spicy mayo dressing on top of ice cold romaine lettuce.

It’s gonna be a great vacation!

Nanny’s Shrimp Salad

½ pound cooked extra large shrimp, peeled and cut into three pieces
2 eggs, hardboiled, quartered and quartered again
1/2-1 cup Hellmann’s mayonnaise
3 little center stalks of celery, diced
1 green onion, diced (use up to the half of the green)
1 tsp sweet Spanish paprika
Coarse salt and freshly ground black pepper
1 tsp horseradish sauce
Dash of cayenne pepper
A squeeze of lemon juice

Combine and serve on romaine lettuce leaves.

Should serve three but two people ate it all and the third person had to eat a smoked turkey sandwich.
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3 comments:

cook eat FRET said...

sounds lovely
but 2 cups of mayo?
no way...

Mary Coleman said...

One day on vacation and I can't type. I've changed it to 1-2 to 1 cup.

RecipeGirl said...

Love it! Wish I were there to eat it all up :)