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Maryland Shrimp Salad

I LOVE THIS SHRIMP SALAD! SHRIMP IS SOFT AND ALMOST GELATINOUS – SUPER EASY TO EAT. REALLY DELICIOUS TOO.

I practically lived on this dish after my surgery as it is an excellent texture as a first puree food when the shrimp salad is processed into a little finer spread.

This is also a great appetizer or party food when served with cucumber rounds; just leave the shrimp a little chunkier for texture. My original version called for all mayo, but recent popularity in Greek yogurt has slimmed this down and improved on the original.

Place a big scoop in the hollow of a ripe avocado! The. Best. Summer. Lunch. Ever!

Maryland Shrimp Spread & Salad, for new and old post ops alike!

Ingredients

  • 1 tablespoon Hellmann's Reduced Fat mayonnaise
  • ¼ cup Fage plain Greek yogurt
  • 3 scallions minced
  • small stalk celery, minced
  • ½ teaspoon Seafood Seasoning OR TO YOUR TASTE - Old Bay, Phillips, there are many brands
  • 1 pound cooked shrimp - or 1 pound raw cleaned shrimp sauteed in 1 teaspoon olive oil until just cooked through

Instructions

  1. Place mayonnaise, yogurt, scallions, celery seasoning and shrimp in a medium bowl - fold until well blended and chill.
  2. To make shrimp spread, place the shrimp salad in the food processor and pulse until ground but still has some texture or pulse a few more times to use as a puree - transfer to small bowl.
Susan Maria Leach  /  3/23/2019  /  Facebook  /  Twitter  /