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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 10 |
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WONDERFUL FLAVOR!! In June of each summer we have our annual Blanchard Reunion with relatives coming from the west coast to the east coast. Aunt Betty always brings a big dish of shrimp salad which everyone enjoys. There is never a shrimp left!!! This is her recipe. Ingredients:
2 1/2 lbs fresh shrimp (shelled and deveined) |
2 large potatoes, cut in cubes |
4 hard-boiled eggs, chopped |
3/4 cup mayonnaise (kraft's) |
1/2 cup celery, finely chopped |
1/2 cup sweet salad pickle, drained |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Place shrimp in boiling water and cook for only 3 minutes. Drain immediately and let cool. Then cut shrimp in thirds.
2. Simmer potatoes in boiling salted water until done but still firm.
3. In a large bowl mix remaining ingredients. Gently combine shrimp and potatoes with pickle mixture.
4. If not serving immediately, refrigerate. May be served in a large bowl or on top of lettuce leaves.
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