PAULA DEEN'S MCCALL'S PLANTATION SHRIMP SALAD
Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Bag Lady I just saw this and thought it looked good. Posting for safe keeping.
Provided by Luvs 2 Cook
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil shrimp in water, to cover, with shrimp seasoning just until pink.
- Drain and reserve the shrimp boil water.
- Chop shrimp into bite-size chunks, put on paper towels; set aside to cool.
- In the reserved water, boil the rice according to package instructions until tender, drain and set aside.
- Add the onion, olives, and black pepper, to taste, to the rice.
- Then stir in the mayonnaise.
- Add the cooled, dry shrimp last.
- Toss and serve.
Nutrition Facts : Calories 441.1, Fat 16.6, SaturatedFat 2.6, Cholesterol 304.7, Sodium 791.8, Carbohydrate 36.9, Fiber 1, Sugar 3.1, Protein 34.3
MCCALL'S PLANTATION SHRIMP SALAD
Steps:
- Boil shrimp in water, to cover, with shrimp seasoning just until pink. Drain and reserve the shrimp boil water. Chop shrimp into bite-size chunks, put on paper towels; set aside to cool.
- In the reserved water, boil the rice according to package instructions until tender, drain and set aside. Add the onion, olives, and black pepper, to taste, to the rice. Then stir in the mayonnaise. Add the cooled, dry shrimp last. Toss and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SHRIMP SALAD
Steps:
- Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
- In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.
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