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Dixie Dale’s Shrimp Salad

Main Dishes

Soups & Salads

Fish and Seafood

Ingredients

1 cup Old Bay seasoning
1 pound shrimp
4 cups Hellmann’s mayonnaise
Juice of 2 lemons
2 Tbsp. dry white wine or dry vermouth
2 Tbsp. Dijon mustard
2 tsp. Worcestershire sauce
3 dashes Tabasco sauce
1/2 cup finely chopped green onions
3 celery hearts, finely chopped (1/2 cup)
2 Tbsp. chopped fresh parsley
4 tsp. garlic salt
1/4 tsp. cayenne pepper
1/2 tsp. sweet paprika
1/2 tsp. white pepper

Instructions

Bring 6 cups of water and the Old Bay to a boil in a 4-quart stockpot set over high heat. Add the shrimp and cook until they start to curl and turn pink, 3 minutes. Using a mesh strainer, transfer the shrimp to a bowl of ice water. Let sit for 2 minutes, drain the shrimp and then put them on paper towels to dry. Peel, devein and chop the shrimp. In a large bowl, combine the mayonnaise, lemon juice, wine, mustard, Worcestershire sauce, Tabasco, onions, celery, parsley, garlic salt, cayenne, paprika and white pepper. About 30 minutes before you’re ready to serve the salad, add the shrimp and return the bowl to the refrigerator. Serve when chilled. The salad will keep in an airtight container in the refrigerator for 3 days. Serves 4 to 6.

Miscellaneous

From "The B.T.C. Old-Fashioned Grocery Cookbook" by Alexe Van Beuren, with recipes by Dixie Grimes

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