Recipe courtesy of Sallie Ann Robinson
Momma's Shrimp and Tada Salad
- Level: Easy
- Yield: about 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 393
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 48
- Dietary Fiber
- 5
- Sugar
- 13
- Protein
- 18
- Cholesterol
- 259
- Sodium
- 737
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
Ingredients
2 cups medium shrimp, peeled and deveined
5 to 6 medium potatoes, peeled and diced
5 to 6 eggs
1/2 medium green bell pepper
1/2 medium red bell pepper
1 stalk celery
1/2 cup sweet pickle relish
1 to 2 teaspoons prepared yellow mustard
1 teaspoon ground thyme or fresh leaves
1/2 teaspoon garlic powder
Sprinkle paprika
Hot sauce (optional-if you like it hot!)
1/3 cup to 1/2 cup mayonnaise, to taste
Lettuce or fresh greens, for serving
Directions
- Add the shrimp to boiling, salted water and cook 2 to 3 minutes (cook too long and they'll get chewy, then mushy). Boil the diced potatoes separately or in the shrimp water until tender but still firm, 10 to 15 minutes.
- Meanwhile, boil the eggs until hard, about 10 to 15 minutes. Allow all to cool while you dice the peppers and celery.
- Dice the eggs and combine all of the remaining ingredients, adding the mayonnaise last, so you can control the texture of the salad. Chill and serve over a bed of lettuce or other fresh greens.