This classic shrimp salad is nearly a forgotten pleasure. Once a staple at luncheons and garden parties, this simple, refreshing salad is perfect served in ramekins atop greens or on mini croissants for your lunch party. It can also be served at dinner and is suitable on the buffet all year long.
Made with very small, flavorful shrimp, referred to as "salad shrimp", this recipe combines just the right amount of high-quality mayonnaise, fresh lemon juice, pepper, and breadcrumbs. "Simplicity" is the keyword here. The combination of celery, onion, and pickle is just right. You should avoid the urge to complicate the dish with any further additions.
Let's get started!
Ingredients:
1 pound extra small cooked shrimp (peeled/250-350 shrimp per pound)
1 cup finely chopped celery
2 tablespoons finely chopped sweet vidalia onion
2 tablespoons finely chopped bread & butter pickle
1/4 teaspoon freshly ground black pepper
1/2 cup Duke's Mayonnaise
1 tablespoon fresh squeezed lemon juice
1/2 to 1 cup Panko bread crumbs
This recipe makes four servings. Leftovers can be stored in the refrigerator.
In a clean stainless steel bowl, start with one pound of extra small cooked and peeled salad shrimp. You can find these already cooked and peeled in the frozen food section of any large grocery store.
Add one cup of finely chopped celery. I usually buy one bunch of celery, not the celery hearts that have already been trimmed. I just buy a regular bunch of celery and then finely diced the entire bunch once I get it home. It can be used all during the week. Add it to a garden salad. Make a quick tuna salad or chicken salad and throw in a handful.
Use only sweet vidalia onion for this recipe.
Add two tablespoons finely chopped vidalia onion.
Add two tablespoons finely chopped bread & butter pickle.
Add one-quarter teaspoon freshly ground black pepper.
Give all these ingredients a good stir to fully incorporate.
Add one-half cup Duke's Mayonnaise and one tablespoon of freshly squeezed lemon juice to the mix.
Stir to combine.
Add one-half cup Panko bread crumbs. I prefer Panko bread crumbs in this recipe. You could make your own if you like. Use any plain white load, such as Italian or French bread. Day-old or slightly stale works best. Remove and discard crust. Then cut or tear the bread into pieces and pulse in a food processor until very fine consistency.
Give this a good stir and you'll have prepared a beautiful and delicious shrimp salad to be proud of.
As I suggested above, this can be served on mini-croissants and that is just how I served it. I sliced them from the back side, i.e., the side opposite from the point, but not all the way through.
A hearty helping of shrimp salad.
For color and texture and a nice, almost peppery flavor, I added a little baby spinach and arugula.
This looked much better in person on the plate. I was going to suggest that you could even serve these open faced because this was so beautiful. It did not photograph well, but when you make them and put them together, you will see what I mean. Very pretty.
And, of course, our delicious little shrimp salad sandwich on a mini croissant. This is a superb recipe. It's just the right combination of everything. You are going to love this.
I have been in the kitchen for the past couple weeks trying to perfect a good shrimp salad recipe. I think I have succeeded.
One additional note. This will likely be the last "food" related post for a while. The kitchen at Crest Avenue is mostly packed for the move at this point. You have no idea what an ordeal it was just to get this post put together. The pantry closet will be packed this weekend. So we will move on to other things until we are settled in our new place at Garfield House.
This recipe makes four servings. Leftovers can be stored in the refrigerator.
In a clean stainless steel bowl, start with one pound of extra small cooked and peeled salad shrimp. You can find these already cooked and peeled in the frozen food section of any large grocery store.
Add one cup of finely chopped celery. I usually buy one bunch of celery, not the celery hearts that have already been trimmed. I just buy a regular bunch of celery and then finely diced the entire bunch once I get it home. It can be used all during the week. Add it to a garden salad. Make a quick tuna salad or chicken salad and throw in a handful.
Use only sweet vidalia onion for this recipe.
Add two tablespoons finely chopped vidalia onion.
Add two tablespoons finely chopped bread & butter pickle.
Add one-quarter teaspoon freshly ground black pepper.
Give all these ingredients a good stir to fully incorporate.
Add one-half cup Duke's Mayonnaise and one tablespoon of freshly squeezed lemon juice to the mix.
Stir to combine.
Add one-half cup Panko bread crumbs. I prefer Panko bread crumbs in this recipe. You could make your own if you like. Use any plain white load, such as Italian or French bread. Day-old or slightly stale works best. Remove and discard crust. Then cut or tear the bread into pieces and pulse in a food processor until very fine consistency.
Give this a good stir and you'll have prepared a beautiful and delicious shrimp salad to be proud of.
As I suggested above, this can be served on mini-croissants and that is just how I served it. I sliced them from the back side, i.e., the side opposite from the point, but not all the way through.
A hearty helping of shrimp salad.
For color and texture and a nice, almost peppery flavor, I added a little baby spinach and arugula.
This looked much better in person on the plate. I was going to suggest that you could even serve these open faced because this was so beautiful. It did not photograph well, but when you make them and put them together, you will see what I mean. Very pretty.
And, of course, our delicious little shrimp salad sandwich on a mini croissant. This is a superb recipe. It's just the right combination of everything. You are going to love this.
I have been in the kitchen for the past couple weeks trying to perfect a good shrimp salad recipe. I think I have succeeded.
One additional note. This will likely be the last "food" related post for a while. The kitchen at Crest Avenue is mostly packed for the move at this point. You have no idea what an ordeal it was just to get this post put together. The pantry closet will be packed this weekend. So we will move on to other things until we are settled in our new place at Garfield House.
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