by Jon Coe

Created on: April 12, 2007   Last Updated: May 04, 2007

Shrimp Salad is my favorite!

You will need about half a pound of large shrimp. These would be the 21-25 count. I have found that the smaller they are, the more they cook away and become harder to peel.

You will need to cook the shrimp and the best way to do this that I have found, is to steam them with their shells on! Place a stick of celery and some celery salt on top of the shrimp and close the lid.

Steam the shrimp on high for about 3-5 minutes and remove from the stove top immediately. Take the lid off, otherwise they will continue to cook and become tough; Besides, you will need to cool them down in order to peel them.

Once the shrimp have reached a tolerable temperature, go ahead and peel them. Once peeled, chop the shrimp, each into three or four pieces and place in a mixing bowl. If you wish to De vein, do that before you chop.

Take a fresh, half a stick of celery and dice it up finely. Add this to the shrimp. Next, you will need to add some mayonnaise. Use your own judgment with this, the less the better, you just don't want your shrimp to be swimming in it. Add a spoonful at a time and mix to your desired consistence.

With everything in place, you will add your final ingredient, celery salt or Old Bay seasoning, it is your choice. Mix everything together, very well. Taste it, maybe you want some pepper?

The best way to consume this shrimp salad is with French bread. Get half of a French loaf, slice it along the middle and open it up. Put all the shrimp salad from one end to the other and close it all up. Then, slice it all up into three or four inch sandwich pieces.

I find that the crispy crust and texture of the French bread compliments the shrimp very well.

Invite a friend over and open up a bottle of White Zinfandel, or Riesling.

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