Gut Rumbles

January 18, 2006

shrimp salad

I grew tired of eating boston butt and decided I was ready for a change. I was craving a couple of shrimp salad sandwiches. Yeah. That's what I wanted. Shrimp salad sandwiches with potato chips.

I checked and discovered that I had all the ingredients except shrimp on hand, so I went to the market and purchased a pound of fresh medium shrimp. The rest was easy, although slightly time-consuming.

1) Boil the shrimp. A lot of people don't know how to do this step correctly, so I will enlighten you. Put a pot of water on the stove and season it well. (I use old savannah seafood seasoning, but Old Bay or a shot of almost everything in your spice rack will do.) Bring the water to a boil. Add the shrimp. Watch carefully. When the water starts to boil again, the shrimp are done. Remove from heat and drain.

2) Peel the shrimp.. If you cooked the shrimp correctly this step isn't difficult. Grab the shrimp at both ends and straighten it out. Pull on the tail. Half the shell should come off right there. Peel the rest by going from the underbelly up.

3) Cut up the shrimp. I dice them into small chunks, but you can do whatever you like. Put 'em in a blender if you want to. Hell, you don't really have to cut up medium shrimp at all, but I do, just for the texture.

4) Dice some vegetables. I use three stalks of celery, half of a sweet onion and sometimes a small kosher pickle. I didn't have a pickle, so I went with half a bell pepper this time instead.

5) Throw all the ingredients in a bowl. Add mayonnaise. I don't measure the mayonnaise. I just keep spooning it in and stirring until the mixture "looks" right. Add some paprika and red pepper to make a nice, slightly-pink color. Cool the salad in the refrigerator for at least 30 minutes.

6) Serve on toasted bread. I put lettuce and tomato on the sandwiches I made today, but you can ride bareback and it's still good. Potato chips are nice on the side.

There's more cuttin' than cookin' to this recipe, but it's easy to do and damn nearly impossible to fuck up, unless you forget to peel the shrimp.


Dude...take some of that pork and make PAN CON LECHON.

Posted by: Steve H. on January 18, 2006 07:15 PM

Do you remember that delicious crab spread we had on River Street? I can't remember the ingrediants. I'd like to make that sometime, but you try it first and let me know how it comes out.

Posted by: livey on January 18, 2006 07:36 PM

That sounds DAMN good. I think a trip to a good market for some shrimp is in order for me this coming weekend. Thanks!

Posted by: Braden on January 18, 2006 07:54 PM

Livey--- it's made with shrimp, crab meat, celery, onion, bell pepper and sour cream, with chopped green onions on top.

Posted by: Acidman on January 18, 2006 08:18 PM

I thought it had cream cheese in it?

Posted by: livey on January 18, 2006 08:35 PM

"Put 'em in a blender if you want to"? Dude, you oughta be ashamed. To me, nice big chunks of shrimp make a good shrimp salad.

But I'm being pissy, ain't I? Look what you did: you made me hungry, and I just got back from eatin' a mess of ribs.

Posted by: Elisson on January 18, 2006 09:04 PM

i like any kind of salad as you described-shrimp,crab,chicken,turkey , tuna, -but my all time fave is ham salad--ohhhhh mama--

Posted by: mikeymom on January 18, 2006 09:16 PM

p.s.--i do a pulled pork recipe similar to yours--but--instead of olive oil to holdthe spices- i use a spicy mustard. do you make your own slaw to go with?? store bought sucks

Posted by: mikeymom on January 18, 2006 09:22 PM
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