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!!

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.