Whether as an appetizer on a cracker, or for lunch piled between two slices of bread, in South Louisiana, shrimp salad is a treat. It also is a staple at every celebration from baby showers to football and holiday gatherings. Have leftover boiled shrimp? This is a quick, delicious way to use them.
Ingredients
- 2 lbs Shrimp – diced
- ¼ cup Liquid Crab Boil
- 4 Eggs
- ½ Stalk Celery – diced
- 1 tbsp Dill Relish
- 2 tbsp Sweet Relish
- 5-6 tbsp Mayonnaise
Directions
- Fill large pot about ¾ full of water. Add liquid crab boil, bring to boil, add shrimp. If you are using those leftover shrimp from last night’s shrimp boil, you skip this part and just get to peeling and de-veining them.
- Boil 10-15 minutes. Remove from heat. Cover, set aside for about 5 minutes, then drain, peel, de-vein, dice and set aside. Boil eggs to hard-boiled. Remove from heat, drain, peel and remove yolks. Chop egg whites, set aside.
- In large bowl, add diced celery, dill and sweet relishes. Add egg yolks, mixing well. Mix in mayonnaise and egg whites. Finally, add diced shrimp. Season to taste.
Serves 6
