Best Shrimp Salad Louisiana Style Recipes

Shrimp Salad Louisiana Style image

Provided by Ruby Henderson

Time 20m

Number Of Ingredients 8

1 1/2 lb boiled, peeled shrimp
3 or 4 stalk(s) celery finely chopped
1 bunch green onions (white and green parts) finely chopped
1/4 c bell pepper finely chopped
6 hard boiled eggs chopped
1/3 to 1/2 c mayonnaise
1/2 tsp and the juice of 1/2 a lemon
1 or 2 tsp pickle relish (sweet or dill) optional if you like pickles in this sort of dish.

Steps:

1. Cut the shrimp into bite size pieces if you are going to eat your shrimp salad on crackers or toast points like a dip or spread. Leave them whole if you want to serve it on a bed of lettuce with crackers on the side. Add the vegetables, then the eggs. Put the mayonnaise in the bowl on top of everything and add the lemon zest and squeeze juice from 1/2 of the lemon on top of the mayonnaise(or add a little of the pickle juice if you are adding pickles) and mix it all together. If you feel it needs a little more mayonnaise add it.
2. If you like a little heat, add a little black pepper, or cayenne, or a dash or two of hot sauce. Chill until ready to serve. Enjoy!!

Louisiana Shrimp and Corn Salad image

Provided by Simply Sue

Categories Potluck

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 19

8 cups water
1 lemon, halved
1 tablespoon zatarain's concentrated shrimp & crab boil
2 bay leaves
1 tablespoon salt, plus
1/2 teaspoon salt
1/2 cup extra virgin olive oil
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon hot pepper sauce
1/2 teaspoon black pepper
1/2 teaspoon minced garlic
2 cups fresh sweet corn (cut from 2 medium ears)
1 1/2 lbs medium shrimp, peeled and deveined
2 tablespoons chopped fresh basil or 2 tablespoons cilantro leaves
1/2 cup red onion, chopped
1 pint cherry tomatoes, halved
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped

Steps:

Put the water in a large pot and squeeze in as much juice from the lemon halves in as possible. Add the lemon halves themselves, the crab & shrimp boil, the bay leaves and 1 Tablespoon of the salt and bring to a boil.
Add the corn kernels and cook 5 minutes. Using a skimmer, remove the corn from the boiling liquid and set aside to cool.
Return the liquid to a boil and add the shrimp. Cook for 5 minutes. Drain the liquid, discard the bay leaves and lemon, setting the shrimp aside to cool.
In a small mixing bowl or a glass jar with a tight lid, combine the olive oil, mustard, lemon juice, hot sauce, the remaining 1/2 Teaspoon of salt, black pepper and garlic. Whisk or shake to blend well.
In a large salad bowl, combine the corn, shrimp, chopped herbs, onion, tomato halves, and chopped peppers. Add the dressing and toss to mix. Cover and chill for at least 2 hours prior to serving.

Nutrition Facts : Calories 187.5, Fat 12.1, SaturatedFat 1.7, Cholesterol 86, Sodium 1259.5, Carbohydrate 10.1, Fiber 1.9, Sugar 2.8, Protein 11