Shrimp Salad
Ingredients
- 1 pound cooked cocktail shrimp tails removed
- 1/3 cup minced celery
- 2-3 tablespoons minced red onion
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon dill weed
- 1/8 teaspoon celery seed
- Salt and pepper to taste
- Crackers or French bread to serve
Servings: serving
Instructions
- To make this easy, you can buy cocktail shrimp in the ring or two bags of large cooked shrimp.
- Rinse shrimp, pat dry and peel off the tails. Place shrimp in a food processor and pulse to chop. Transfer to a bowl. Mince the celery and onion and stir into the shrimp.
- In another bowl, whisk together mayonnaise, lemon juice, dill weed, celery seed, and salt and pepper to taste. Pour over shrimp and stir to combine. Refrigerate for 2 hours before serving.
- This appetizer is great with crackers or toasted French bread.
Recipe Credits:
Juliana Goodwin
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