Wednesday, August 10, 2011

Shrimp Salad

  • 2 lbs. salad style cooked, peeled and deveined frozen shrimp, 100/150 ct
  • 2 cups mayonnaise
  • 1 tsp. ground white pepper
  • 1 tsp. mustard powder
  • 2 tsp. yellow mustard
  • 4-6 spring onions diced, green tops too

Place frozen shrimp in large bowl and thaw shrimp overnight in refrigerator. The next day drain shrimp in colander and set aside.

In a large bowl whisk together next 5 ingredients, set aside. Press paper towels into shrimp to sop up all extra moisture. When they are dry add to mayonnaise mixture and stir well. Chill overnight and serve the next day.

This salad is delicious on potato rolls. Or it is good on any bread or lettuce greens. I use Hellman's light mayonnaise and it still tastes rich and delicious. I prefer a small, tender shrimp in my shrimp salad. But you can use larger shrimp, if you wish.

No comments:

Post a Comment