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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is really good stuffed in a fresh tomato, in an avocado, or served with a lettuce wedge. Great for these hot summer days. The instructions are for fresh shrimp; if using frozen, follow the cooking directions on the bag...they may take longer to cook (just a little longer...do not overcook the shrimp). Ingredients:
2 lbs shrimp |
1 tablespoon green pepper, finely chopped |
1 cup celery, finely chopped |
1/2 cup green onion, finely chopped |
2 eggs, hard boiled and finely chopped |
1 cup mayonnaise |
salt |
pepper |
1/4 cup parsley |
2 teaspoons liquid crab boil |
2 teaspoons salt |
1/2 gallon water |
1/2 red bell pepper, cut into eight 1/4-inch strips |
1 lemon, cut into wedges |
Directions:
1. Clean and devein shrimp. Bring 1/2 gallon of water, crab boil, and 2 teaspoons of salt to a boil. Add the shrimp and return to a boil. Remove from the heat, drain, and ice down the shrimp to stop them from over cooking.
2. Drain shrimp again and chop coarsely. Then add the green pepper, celery, green onions, egg, parsley and mayonnaise. Mix together well. Add salt and pepper to taste.
3. Serve in tomatoes, avocados, or with a lettuce wedge. Top with strips of red bell pepper. Garnish with a wedge of lemon.
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