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Shrimp Salad

By

Paula Deen recipe. 4 servings.

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Ingredients

  • 1/2 c mayonnaise
  • 2 T sour cream
  • 1 T spicy brown mustard
  • 1 t fresh lemon juice
  • 1/2 t salt
  • 1/2 t ground black pepper
  • 2 lbs. med fresh shrimp, peeled, deveined, cooked & chopped
  • 1/2 c diced celery
  • 1/4 c sliced green onion
  • 4 lg fresh artichokes, optional

Details

Preparation

Step 1

In lg bowl stir together mayo & next 5 ingredients; stir in shrimp, celery & green onion. Cover & refrigerate for at least 2 hrs. before serving.

If serving in artichoke, trim artichoke stems & remove outer layer of leaves. Cut off tip of artichoke leaves & cut 1/2 in. off top of artichokes.

Add water to depth of 1 in. in Dutch oven & place steamer basket in pot. Stand artichokes upright in basket & bring water to boil. Cover, reduce heat & simmer for 35-40 min. until stem ends can easily be pierced with a knife. Remove artichokes & turn them upside down to drain.

Spread outer artichoke leaves slightly; discard center petals covering fuzzy choke. Scrape out choke from artichokes using a grapefruit spoon or teaspoon. Spoon shrimp mixture into center of artichokes. Serve immediately.

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