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plate of shrimp salad

Shrimp Salad à la Buttons

Sunnyside Cook

Dawn Dobie
Gulf shrimp combine with crunchy vegetables and a creamy, tangy dressing for a very special salad.
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Prep Time 30 minutes
Cook Time 10 minutes
Refrigerated time 1 hour
Total Time 1 hour 30 minutes
Servings 4

Ingredients
  

For the shrimp:

  • 1 pound of extra-large raw shrimp (size 26-30) in their shells
  • 4 cups water
  • 2 lemons --see below
  • 2 tablespoons Old Bay Seasoning

For the salad:

  • 2 stalks celery finely chopped
  • 1 cucumber peeled, seeds removed, cut in 1/4-inch dice
  • 2 hardboiled eggs chopped
  • 2 green onions white and light green part thinly sliced (set aside dark green tops for garnish)
  • 2 or 3 inner leaves of head of lettuce torn into small pieces
  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon Tabasco
  • salt and freshly ground black pepper to taste

For serving:

  • Lettuce leaves
  • Fresh tomatoes
  • Sliced green onion tops
  • Sliced black olives

Instructions
 

For the shrimp:

  • Place water in wide, somewhat deep saucepan. Cut one lemon in thin slices and add to water. Add the juice of the other lemon and Old Bay Seasoning to the water. Bring to a boil over high heat.
  • Add shrimp to boiling, seasoned water and return to boil. Cover saucepan for three minutes, then drain shrimp in colander. Cool down shrimp with cold water. Peel shrimp and refrigerate while you chop the other ingredients.

For the salad:

  • Combine the chopped celery, cucumber, eggs, green onions, and torn lettuce pieces in a large bowl. Chop shrimp into 1/2-inch pieces (cutting each shrimp into 4 or five sections), add to bowl and mix gently.
  • In a small bowl combine mayonnaise, ketchup, lemon juice, Worcestershire sauce, and Tabasco. Stir until combined and then fold into into shrimp mixture. Season to taste with salt and add a generous amount of freshly ground black pepper.
  • Cover and refrigerate for at least one hour and up to one day.

To serve:

  • Place servings of salad on fresh lettuce leaves. Garnish with wedges of fresh tomato, sliced green onion tops, and black olives if desired.

Notes

To substitute crawfish for the shrimp, steam cleaned crawfish tails for 10 minutes.  Allow crawfish to cool before adding to chopped vegetables.
Adapted from Crawfish Salad recipe by Buttons Adamson.