Paula Deens Mccalls Plantation Shrimp Salad Recipes

PAULA DEEN'S MCCALL'S PLANTATION SHRIMP SALAD

Steps:

• Boil shrimp in water, to cover, with shrimp seasoning just until pink.
• Drain and reserve the shrimp boil water.
• Chop shrimp into bite-size chunks, put on paper towels; set aside to cool.
• In the reserved water, boil the rice according to package instructions until tender, drain and set aside.
• Add the onion, olives, and black pepper, to taste, to the rice.
• Then stir in the mayonnaise.
• Add the cooled, dry shrimp last.
• Toss and serve.

SHRIMP SALAD SANDWICH (PAULA DEEN)

Steps:

• Cut shrimp up and transfer to a bowl.
• Add eggs, celery, and mayonnaise and mix well.
• Add seasonings, to taste, and stir to combine.
• Spread additional mayonnaise on both sides of bread.
• Heap shrimp salad onto bread and then cut sandwiches in half.
• Serve with lettuce and tomato, if desired.

MARINATED SHRIMP SALAD BY PAULA DEEN

Steps:

• In a large bowl combine shrimp and next 5 ingredients; toss gently. In a screw-top jar, combine oil and remaining ingredients. Cover and shake vigorously.
• Pour dressing mixture over shrimp mixture, tossing gently to coat. Cover and refrigerate 8 hours.

SHRIMP SALAD

Steps:

• Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
• In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.