If you’ve been following Carolina Girl Cooks for a while, you may remember this recipe. Some of the oldies but goodies on the site needed to be brought out of the archives with fresh pictures, so I’ve been working on a few of my favorites. One of those being the delicious Shrimp Salad.
I was at my dear friend, Marquin Campbell’s studio a while back, and noticed one of her kitchen towels on a product table. After looking at the beautiful colors in it, I thought it would make for a great prop in a summer recipe. It’s one of her marsh paintings transformed into a tangible kitchen towel and since it’s be achy, I thought it would pair perfectly with the shrimp salad revamp.
If you’re headed out of town to the beach with friends, you should definitely make this recipe for appetizers one night or for lunch sandwiches. Utilize the best of what local markets are offering from shrimp to the veggies that go in this recipe. Some of you out there may be like me in feeling like there’s just something about local that tastes better.
Be sure to head over to Marquin’s website to purchase one of these beautiful kitchen towels for yourself or a friend. They would make a great hostess gift if you’re visiting friends at the beach. She’s giving CGC readers a discount on any product on her site from now until Wednesday, August 3rd at midnight. Use code EAT at checkout. Click this link to head over there and do some shoppin’! www.marquindesigns.com
**Whole30 Version: swap out the mayonnaise and sour cream for 1/3-1/2 cup of homemade aioli. Recipe for aioli can be found here.
Shrimp SaladSERVES 6-8 for an appetizer or makes about 4 sandwiches PrintDownload
- 1 lbs of shrimp, peeled, divined and cooked
- 1/2 cup of finely chopped celery
- 1/2 cup of finely chopped red and/or orange bell peppers
- 1/2 cup of scallions
- 1/3 cup of sour cream
- 1 heaping tablespoon of light mayonnaise
- Juice of 1/2 lemon
- 1/4 cup of chopped fresh dill
- salt and pepper to taste
- If the shrimp are not already cooked, peel and devein them. Boil a pot of water and cook the shrimp for about 3-5 minutes. Put them in a bowl of ice water to stop the cooking process and also to cool them off quicker so you can chop them.
- Drain and chop the shrimp into bite size pieces. Add the rest of the ingredients, mix and adjust the salt and pepper as needed. Serve with flatbread crackers
- If you're serving these as a sandwich, serve on a buttery croissant or a fresh bakery baguette.