Cooks' Note
Perfect and flavorful as is, the salad can also be made with 1/2 pound lump crabmeat, cartilage and shells picked out, in place of half of the shrimp for variety. The recipe can easily be doubled or tripled for a big get-together. Serve it on a bed of lettuce or mixed greens.
Recipe information
Yield
serves 6
Ingredients
1 pound cooked, peeled small shrimp
1 hard-boiled egg, chopped
1 1/2 tablespoons chopped celery
1 1/2 tablespoons chopped dill pickle
2 tablespoons thinly sliced shallot (bulb only)
2 tablespoons chopped yellow onion
2 tablespoons mayonnaise
1 teaspoon French’s yellow mustard
Salt and pepper to taste
Paprika, heavy sprinkling
Preparation
In a large bowl, combine the shrimp, egg, celery, pickle, shallot, and onion. Mix together the mayonnaise and mustard in a small bowl. Add the mixture to the shrimp and toss to coat. Salt and pepper to taste and garnish with paprika.
