written by Mark Glynn
This recipe reminds me of my Cajun grandmothers’ kitchen when I was a kid. All of those wonderful South Louisiana smells wafting through the neighborhood. This recipe is a slightly-tweeked version of the shrimp salad that she made. It can be served at room temperature or chilled.
- 2 lb Shrimp (boiled)
- ¼ cup Celery finely chopped
- ¼ cup Green onions finely chopped
- ¼ cup Bell pepper finely chopped
- 1 Juice of Lemon
- 2 Eggs, hard boiled
- ½ cup Mayonnaise
- 1 tbsp Mustard
- 1 tbsp White pepper
- 1 tbsp Parsley
- 1 tbsp Salt
- 1 tbsp Distilled white vinegar
- 1 tbsp Olive Oil
Boil or Blacken Shrimp to your liking and set aside. Boil two eggs, peal, chop and set aside. Prepare the remainder of the ingredients as described above.
In a medium to large bowl, mix the shrimp, eggs and the remainder of the prepared ingredients. Stir all softly. Let it sit for 15 minutes, then serve or chill.
Serve in salad bowls. Mark Glynn is part of the Jewelers Suite team, which publishes this magazine, along with social media and marketing and advertising advice. Jewelers Suite also offers health insurance for jewelers, and Amazon Lockers