how can i make a shrimp salad ?

Answer 1

SHRIMP SALAD

1 1/2 lbs. shrimp, cooked and deveined
1/4 cup extra virgin olive oil
juice of 1 lemon
1 clove garlic, minced
1 tablespoon fresh parsley, chopped
salt and pepper, to taste

Cook, shell, and devein the shrimp. Combine remaining ingredients (except parsley) for the dressing.
In a salad bowl, pour dressing over shrimp and mix until all are well coated.

Serve warm or cover and refrigerate for one hour. Sprinkle with fresh parsley before serving.

Answer 2

Where I live currently, shrimp salad is actually macaroni salad with a handful of sea monkeys thrown on top. Where I come from, shrimp salad is boiled shrimp(Old Bay seasoned), mayonaise, some green onion, salt and pepper. This is a very simple salad and there is nothing finer on a ciabatta roll or a bed of lettuce with several slices of ripe heirloom tomato

Answer 3

Shrimp Salad


INGREDIENTS:
2 cups cooked peeled shrimp
1/2 cup celery, diced
1 teaspoon onion, finely chopped
1/3 cup mayonnaise
1/4 cup chili sauce
3 tablespoons lemon juice
3 hard-cooked eggs
lettuce or mixed greens

PREPARATION:
Chill shrimp until salad is ready to be mixed. Combine shrimp, celery, onion and eggs. Blend mayonnaise, chili sauce and lemon juice. Toss all ingredients lightly. Heap into lettuce cups or over mixed greens.

Serve chilled

Answer 4

2 tablespoons shrimp boil, tied into a cheesecloth
2 pounds shrimp, cleaned, peeled, and deveined
1 cup uncooked white rice
1/2 cup onion, chopped
1/2 cup green olives, chopped
Freshly ground black pepper
1 cup mayonnaise
Paprika, for garnish
Lemon wedges, for garnish
Tomato wedges, for garnish

Bring 4 cups of water to a boil. Add shrimp boil sachet. Add shrimp and boil for 4 minutes. Drain shrimp and reserve shrimp boil water. Chop shrimp into bite size chunks and place on paper towels to cool. In the reserved shrimp boil water, add the rice, and cook until tender for 15 to 20 minutes. Drain rice in colander and allow to cool. Add onion, olives, and pepper to rice, and stir in the mayonnaise. Add the cooled dry shrimp to the mixture and blend well. Sprinkle with paprika and garnish with lemon and tomato wedges.