Shrimp Salad
Some of my favorite recipes are recipes that have been passed down from friends and family. It seems that the very best recipes are kept secret, forcing me to use my own imagination to recreate my best version. That is exactly what I've done with this delicious Shrimp Salad recipe.
My brother Bunny lives in a small town called St. Matthews. St. Matthews is about an hour from the Holy City and Southern Mecca (Charleston, South Carolina). It is a quintessential southern town with a Piggly Wiggly, a good Chinese restaurant and streets with perfectly manicured lawns, beautiful old historic homes, and an American flag on each porch.
One of my favorite residents of St. Matthews is my dear friend Tracy Gore. Tracy is a transplant to the South! Born and bred in New York, she and her husband Denny moved down south after his retirement. Tracy and Denny both had restaurant backgrounds and despite her northern roots, Tracy quickly became known around town as an outstanding chef, caterer, and phenomenal restaurant owner and operator. More importantly than Tracy's culinary skills, she became known for her warm and welcoming hospitality!
Tracy's open-door policy and consistent table full of the finest foods in town kept a full house on weekends and weeknights alike. Two of my very favorite Tracy Gore dishes were both her Ham Salad and Shrimp Salad! From graduation parties to bridal showers or even a summer lunch, these two summer salad recipes are perfect for any event.
And while I've recreated this one to the best of my ability, I feel certain Tracy's will be just a little better!
Tracy; She's one of a kind. She can bless your heart, hand you a drink, crack a joke, and console the loss of your dog all in the same moment. She is a true southern treasure and I'm thankful to call her my friend.
Prep Time: 10 minutes
Total Time: 20 minutes
Yield: 8 servings
Ingredients:
2 lbs. fully cooked, deveined and peeled shrimp (shrimp size 24-26)
1 cup Hellman's Mayonnaise (as much as it pains me to not use Duke's, Tracy uses Hellman's)
2 tbsp finely minced red onion
1 rib celery - finely minced
3 tbs lemon juice
2 tbsp fresh dill
¼ tsp black pepper
¼ tsp salt
¼ tsp celery seed
Instructions:
Stir together mayonnaise, salt, pepper, celery seed, lemon juice, dill, red onion and celery.
Cut each shrimp into two pieces and gently fold the shrimp into dressing.
Chill and serve independently or on a bed of butter lettuce.
