Best Mccalls Plantation Shrimp Salad Recipes

Paula Deen's Mccall's Plantation Shrimp Salad image

Provided by Luvs 2 Cook

Categories < 60 Mins

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

2 lbs shrimp, cleaned and de-veined
1 tablespoon shrimp seasoning (recommended Old Bay)
1 cup rice
1/2 cup chopped onion
1/2 cup chopped green olives
black pepper
1 cup mayonnaise

Steps:

Boil shrimp in water, to cover, with shrimp seasoning just until pink.
Drain and reserve the shrimp boil water.
Chop shrimp into bite-size chunks, put on paper towels; set aside to cool.
In the reserved water, boil the rice according to package instructions until tender, drain and set aside.
Add the onion, olives, and black pepper, to taste, to the rice.
Then stir in the mayonnaise.
Add the cooled, dry shrimp last.
Toss and serve.

Nutrition Facts : Calories 441.1, Fat 16.6, SaturatedFat 2.6, Cholesterol 304.7, Sodium 791.8, Carbohydrate 36.9, Fiber 1, Sugar 3.1, Protein 34.3

Shrimp Salad image

Provided by Ina Garten

Categories main-dish

Time 30m

Yield 12 servings

Number Of Ingredients 10

3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)

Steps:

Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.