Jamie’s Shrimp Salad
Almost every time my sister in law Jamie comes to visit, she brings a cooler of fresh seafood from the Gulf. You see, she lives up in the Panhandle of Florida, and has access to some of the best, freshest fish and seafood that I have ever tasted. You would think that living anywhere in Florida would give you the same access, but unfortunately in the Central Florida area where I live, good seafood is hard to come by. Jamie get’s her seafood from a shop in Pensacola called Joe Patti’s and I’m not kidding you when I say it’s right on the water, with boats coming in and out of the dock adjacent to it packed with fish and shrimp from just miles off shore. The prices are great, and it is always such a treat to walk in there and see what they have freshly caught in their cases.
Yes, I have major Joe Patti envy.
Jamie has been making this recipe for shrimp salad for as long as I can remember. I kinda sorta get excited when she mentions she’s going to make it on her visits because it’s honestly one of my favorite shrimp recipes. She dresses it very simply, with just a bit of mayo, fresh lemon juice, celery and of course Old Bay.
We always have fun when Jamie’s family comes to visit. Her girls are teenagers now and my kids just love being with them playing board games, swimming, painting nails, putting together puzzles or watching movies…and even partaking in a little karaoke.
Gotta love a good time with the cousins. And yes, that big kid in the picture is my husband performing Earth, Wind & Fire’s September with little help from the kids.
Do yourself a favor. Find yourself some good fresh shrimp and make this salad for dinner. It screams summer and you will love it.
Jamie's Shrimp Salad
- 3 lbs fresh shrimp (with shell)
- 3-4 tablespoons Old Bay
- 1 cup water
- 1 cup white vinegar
For the salad:
- 1/4-1/3 cup light mayo
- good pinch of salt
- 1 1/2 - 2 celery stalks, chopped
- 1/2 lemon
- Old Bay, to taste
- Steam shrimp in large pot with water, vinegar and old bay for 2 -3 minutes or until shrimp are pink. Drain and set aside to chill. (You can do all of this ahead of time and put in refrigerator). Peel and devein shrimp, then chop and place in large mixing bowl.
- To chopped shrimp add mayo (start with 1/4 cup, add more if needed), celery, salt and lemon. Gently combine and sprinkle a bit of Old Bay to shrimp mixture and taste. Add more salt or Old Bay if needed.
- Enjoy on rolls, rye bread or on it's own over a bed of greens.
My sister in law Jamie makes the best shrimp salad! Her shrimp come straight from the Gulf and are absolutely delicious. This shrimp salad is simple, and great to have in the refrigerator during the summer for lunches or light dinners.
And here’s my favorite way to eat it – open faced on fresh rye bread with sliced summer tomatoes and of course potato chips.
Enjoy … and Happy Summer!