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August 6, 2007

Shrimp Salad

Shrimp Salad

What better to do with left over Salt and Pepper Shrimp than make some shrimp salad! It's cool, delicious and not so bad on the waist line either. You can't go wrong with that.

What You'll Need:
2 cups of shrimp, cooked and chopped
1 stalk of celery, chopped
1 teaspoon of celery seed
1-2 teaspoons of Old Bay Seasoning (Note: More if you like it with a zing, less if you don't. If you're not a fan of Old Bay you can leave out the seasoning and add a pinch of sea salt and black pepper instead.)
2 tablespoons of Hellmann's Light mayonnaise (Note: I use light mayo because it has 1/2 the calories and fat of regular mayo, but it still tastes like real mayo, unlike the fat free stuff that to me is too sweet! Also apparently they're known as "Best Foods" west of the Rockies, but are known as "Hellmann's" to the east...There's your useless fact for the day! ;o))

Dump ingredients into a bowl and stir to mix. Let set in the fridge for at least 1 hour before serving. Serve on lettuce leaves, a split tomato or on bread as a sandwich.

Shrimp Salad Sandwich

This makes four generous sized servings at about 170 calories a serving without the bread. You can't beat that!

Posted by Dianne at August 6, 2007 7:45 AM

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Comments

I like this salad, so I post it on my blog with a link to yours

Posted by: Lynn Chua at August 6, 2007 9:08 AM

Hope you enjoy it! :o)

Posted by: Dianne at August 6, 2007 10:32 AM

Great quick idea and use of leftover shrimp. Thank you for sharing it on Friday Foodie Fix.

Posted by: Diane-thewholegang at May 25, 2009 10:15 AM

I love shrimp salad. It's a wonderful treat. Yours looks very similar to mine. :-)

Shirley

Posted by: gfe--gluten free easily at May 25, 2009 1:56 PM

Mmm, thats a very tasty looking dish, and simple. Can't wait to try it.

Posted by: Rachel at May 26, 2009 12:18 AM

This is my favorite thing to do with left over shrimp. It's making me want to make some shrimp so I'll have some left over now! ;o)

Posted by: Dianne at May 26, 2009 3:41 PM

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