Shrimp Salad

by Cate on August 14, 2008

In the dead heat of summer, I am all for keeping the kitchen cool, and keeping me in it less and less.  Even though I love to cook, it’s simply just not as fun when your kitchen is hotter than it is outside.  When it’s like that, I want in and I want out.  End of story.  So it’s no surprise that salads pop up often in the O’Malley household during the summer, as they’re a quick and easy way to beat the heat. 

Although I like Paula Deen just fine, I make very few of her recipes.  With each one containing either a whole stick of butter (or more!) or a cup of mayonnaise, they’re just not something that is going to go into our regular rotation any time soon.  Once in awhile, sure, and when I spied a new recipe for Shrimp Salad in her magazine, it was one of those days.  True to form, this recipe had the requisite cup of mayonnaise, in addition to a cup of sour cream, but since I always use light mayo, and the recipe served 8-10 easily, I let it slide.

With the exception of boiling the water for your pasta (and now we all know to use cold water to start the pot!), you can keep the kitchen cool and your time in it minimal.  Although I like this Shrimp Salad recipe better, and this one too, it was still good and hit the spot.

A year ago today … a positive spin on a car accident.
Two years ago today … farmer’s market findings.
Three years ago today … pure mixed bag.

Shrimp Salad
Recipe courtesy of Paula Deen’s magazine

Serves 8-10

1 cup sour cream
1 cup mayonnaise (I used light mayo)
1/2 cup minced onion
1/4 cup minced celery
3 tablespoons ketchup
4 teaspoons fresh lemon juice
3 teaspoons horseradish
1 teaspoon salt
3/4 teaspoon ground black pepper (I used a little less)
1-1/2 pounds medium shrimp, cooked, peeled and deveined
1 (16-ounce) box macaroni noodles, cooked and drained

In a large bowl, combine sour cream, mayonnaise, onion, celery, ketchup, lemon juice, horseradish, salt and pepper.  Stir in the shrimp and macaroni noodles.  Cover, and chill for at least 4 hours before serving.

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{ 6 comments… read them below or add one }

claire August 15, 2008 at 12:16 am

This is one of those things that you could substitute some yogurt or even decrease the amount used a bit. Paula does go overboard quite a bit!

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Amanda August 15, 2008 at 10:31 am

Way off topic, but since I know you share my love of penguins, I wanted to share this with you:

http://tinyurl.com/5rxuwo

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grace August 15, 2008 at 4:44 pm

frankly, i’m amazed that paula is still alive and kickin’.
meanwhile, this is a great summer recipe–thanks for sharing it! :)

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Oiyi August 16, 2008 at 1:32 am

Thanks for sharing that recipe. It looks yummy! I would probably also use lower fat sour cream or yogurt as someone above suggested.

I saw that episode of Food Detectives. Yeah, hot water is not good for cooking.

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Paula August 16, 2008 at 1:57 am

Hi Cate, Thanks for stopping by my blog. This is a great looking shrimp salad recipe, and I bet it tastes terrific. That’s a pretty plate that you used in your photo! I like the inclusion of horseradish in the recipe. I’ve not seen that ingredient used in a mayo based salad before.

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Alanna @ Kitchen Parade August 21, 2008 at 10:32 am

Whoa – that’s a lot! Typical Paula Deen, for sure. When I did shrimp salad this summer, I used only 3 tablespoons of mayo (also the low-fat, I can’t tell the difference with the Hellman’s low fat) and 3 tablespoons mustard (no calories) for a pound of shrimp: to my taste, perfect.

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