Nows when I’m gonna need to call all my other bargain shoppers to the table. I’m sure there’s a fair number of you who ( like I did for w a y too long ) think seafood, or at least quality seafood is out of your budget. Well let me just tell ha that that ain’t the case, at least it’s not the case if you’re willing to bide your time, wait for a good sale, and then stock up. Even then though, I can’t always swing the grocery money enough to actually stock up. That being said, I do keep my eyes peeled for when my local grocery’s brand of salad shrimp go on a great sale. For just a few bucks I can grab a few bags and almost never feel guilty about it.
Now salad shrimp are a bit smaller, ok — A LOT smaller than their often more expensive, uncooked counterparts, But they’re absolutely perfect for recipes/meals like this shrimp salad. What can I say? We all love us some shrimps, so even if there’s no fancy shrimp cocktail for us I’m all about finding the wiggle room between fancy and none.
This is salad makes a perfect sandwich ‘meal’. Even better? If I make it for lunch the sons think we’re oh-so fancy, and they have no idea just how simple it really is.
1 lb cooked shrimp, peeled and de-veined 1⁄2 cup mayonnaise 1⁄3 cup chopped celery 1⁄4 cup finely diced onion 2 teaspoons Old Bay Seasoning 2 teaspoons lemon juice 1⁄4 teaspoon Worcestershire sauce
1. Cut shrimp in half, or just break them up a bit later on when you stir everything together. In a medium sized bowl, combine the shrimp with the remaining ingredients. Stir just until everything’s evenly incorporated. Chill for an hour. Serve the prepared, chilled shrimp salad on bed of lettuce as a sandwich on toasted bread.