5 Medium shrimp
Two pieces of toast (shrimp salad also tastes great on a green salad)
1-2 Tablespoons of mayonnaise
Dash of salt
Dash of black pepper
1/8 Cup finely minced red onion (sweet or yellow onion are ok, too)
1/8 Cup finely minced celery
1 Garlic clove crushed or finely minced (optional)
Bring a small pan of water to a boil. Carefully lower shrimp into it. Cook for 1 1/2 to 2 1/2 minutes — until the shrimp appear pink and white and fully cooked. Remove from water and place in a bowl of cool water. This stops the cooking process and allows you to remove the shell without burning your fingers.
Place the following ingredients in a medium-sized bowl. Rinse celery. Cut lengthwise 3 or 4 times then slice into finely minced pieces. Mince red onion. Crush or finely mince the garlic clove.
Clean shells off shrimp. If you have full shells, remove the black vein from the back, too. Cut each shrimp into five small pieces. Put the shrimp pieces in with the vegetable mix.
Stir in 1-2 tablespoons of mayonnaise, according to your taste. Mush up the shrimp a little bit of a mushing as you mix the ingredients with a fork. Serve in a sandwich or on a green salad.
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