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Author Notes: While crab cakes may be the calling card of Maryland, shrimp salad is a close second. I can't name a single bridal shower I have attended in Maryland that did not serve shrimp salad. When served as a sandwich it is usually served on white bread with lettuce and tomato. Usually the shrimp are whole, I slice mine in half lengthwise as, I find, it makes a more manageable sandwich. —Summer of Eggplant
Food52 Review: The key tweak in Summer of Eggplant's terrific salad is in the methodology: steaming the shrimps -instead of boiling them - keeps them tender and flavorful, and the seemingly minute additions of minced green onion tops, celery seed and dried parsley to the dressing do make a difference. We bypassed the white bread/croissant directive and served it instead in top-split hot dog rolls with lettuce and tomato, lobster roll-style, along with some French-inspired Sangria and considered ourselves very well-fed, indeed! —wssmom
- 3/4 pound shrimp (30-40 count)
- 1/4 cup mayonnaise
- 1 teaspoon lemon juice
- 4 teaspoons diced celery
- 1 tablespoon green onion, green parts only, diced
- 1/2 teaspoon Old Bay, or preferred Chesapeake Bay seasoning
- 1 pinch celery seed (tiny pinch)
- 1/8 teaspoon dried parsley
- salt + pepper
- Heat 1-2 cups of water to a boil over a steamer basket. Add the shrimp and steam until just cooked -- 4 minutes should do it. Cool the shrimp on ice.
- Peel and de-vein the shrimp and slice lengthwise (or leave them whole if you prefer).
- Combine the shrimp and the remaining ingredients in a bowl. Chill for an hour or up to 24 hours. Serve in a bowl, on white bread with lettuce and tomato, or bridal shower-style with mini croissants.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe for the Shore
- This recipe was entered in the contest for Your Best Sandwich Recipe
- This recipe was entered in the contest for Your Best Mayonnaise-Based Salad
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