Best Shrimp Salad Sandwich Paula Deen Recipes

PAULA DEEN'S MCCALL'S PLANTATION SHRIMP SALAD

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.

SHRIMP SALAD SANDWICH (PAULA DEEN)

Steps:

• Cut shrimp up and transfer to a bowl.
• Add eggs, celery, and mayonnaise and mix well.
• Add seasonings, to taste, and stir to combine.
• Spread additional mayonnaise on both sides of bread.
• Heap shrimp salad onto bread and then cut sandwiches in half.
• Serve with lettuce and tomato, if desired.

MARINATED SHRIMP SALAD BY PAULA DEEN

Steps:

• In a large bowl combine shrimp and next 5 ingredients; toss gently. In a screw-top jar, combine oil and remaining ingredients. Cover and shake vigorously.
• Pour dressing mixture over shrimp mixture, tossing gently to coat. Cover and refrigerate 8 hours.

MINI PHYLLO CUPS FILLED WITH SHRIMP SALAD (PAULA DEEN)

Steps:

• SAUCE: Combine the shrimp, celery, and green onion in a medium bowl. In a small bowl, stir together the lemon juice, mayonnaise, salt and pepper. Pour over the shrimp and stir gently to combine.
• MINI PHYLLO CUPS: Preheat oven to 350 degrees F.
• In a small saucepan over low heat, melt the butter with the garlic until fragrant.
• Lay 1 sheet of phyllo dough on a work surface, brush it all over with the melted butter, sprinkle with a little parmesan and chopped parsley.
• Top with another sheet and repeat 3 more times until 4 sheets have been used.
• Cover the phyllo dough with a damp kitchen or paper towel while it sits on the counter to prevent it from drying out as you work.
• Repeat the stack with the remaining sheets so you end up with 2 stacks.
• With a large chef knife, cut each stack into 12 equal pieces, 4 by 3 inches.
• Lightly spray a mini muffin pan with nonstick cooking spray.
• Line each muffin cup with 1 of the phyllo pieces, gently pressing it down into the edges to form a cup. Repeat to make 24 mini phyllo caps.
• Bake in a preheated oven for about 10 minutes or until light golden brown and crisp. Remove from oven and cool completely BEFOREfilling.

SHRIMP SALAD SANDWICH

Steps:

• Place shrimp in a food processor and pulse until finely minced. Transfer shrimp to a bowl and add eggs, celery, and mayonnaise; mix well. Add seasonings, to taste, and stir to combine. Spread additional mayonnaise on both sides of bread. Heap shrimp salad onto bread and then cut sandwiches in half. Serve with lettuce and tomato, if desired.

SIMPLE SHRIMP SALAD

Steps:

• Place shrimp in a food processor and pulse until finely minced.
• Transfer shrimp to a bowl and add eggs and other ingredients. Mix well and chill.
• Serve as a sandwich or with crackers.