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.

SHRIMP SALAD RECIPE

Jamie has been making the best shrimp salad for as long as I can remember. I get excited when she mentions she’s going to make it on her visits because it’s honestly one of my favorite ways to eat shrimp. She dresses it very simply, with just a bit of mayo, fresh lemon juice, celery and of course Old Bay seasoning. Using Old Bay while cooking up the shrimp is key to this recipe.

What’s in shrimp salad?

Shrimp salad ingredients are simple! You steam fresh shrimp first in a mixture of water, vinegar and Old Bay seasoning. Once the shrimp is cooled down you toss it with:

• mayo
• coarse salt and fresh ground pepper
• celery
• lemon
• Old Bay seasoning

How do you make shrimp salad?

1. 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. Add shrimp to a large mixing bowl.
2. 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.
3. Enjoy on rolls, rye bread or on it’s own over a bed of greens.

How do you make a good shrimp sandwich?

Shrimp salad makes great sandwiches. We love serving shrimp salad on fresh bakery rolls. Once the shrimp salad is prepared, scoop it into a fresh roll and top with lettuce and tomato if you like. Such a great lunch on a hot summer day!

My favorite way to eat Jamie’s Shrimp Salad – open faced on fresh rye bread with sliced summer tomatoes and of course, potato chips.

FAMILY

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. Some of our favorite memories are with Jamie and her family.

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.

Enjoy … and Happy Summer!

If you love shrimp like I do, try these shrimp recipes:

Mango Salsa Shrimp Tacos with Avocado 

Cajun Shrimp and Cauliflower Rice Stir Fry

Skinnytaste Zoodles with Shrimp and Feta.

If you try this recipe, please let me know! Leave a comment, rate it (after you’ve tried it) and take picture and tag it #aggieskitchen on Instagram. I’d love to see it what you’re cooking!

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Jamie’s Shrimp Salad Recipe

• Author: Aggies Kitchen
• Yield: 6-8 servings

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Ingredients

• 3 lbs fresh shrimp (with shell)
• 3–4 tablespoons Old Bay seasoning
• 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, juiced
• Old Bay, to taste

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Instructions

1. 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.
2. 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.
3. Enjoy on rolls, rye bread or on it’s own over a bed of greens.

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A family favorite!

Every time I make salmon cakes I ask myself why I don’t make them more often. Every single time.

I didn’t grow up eating salmon patties, as a matter of fact I remember exactly the first time I made them for my husband (at the time fiance) and me. It was early in our relationship, and I remember how much I was enjoying cooking for someone other than myself. At the time I found a salmon patty recipe on the side of some canned salmon, or maybe it was the Old Bay seasoning can.

For salmon patties, I like to use this Wild Alaskan canned salmon that I pick up at Costco. The quality is great and I’ve been buying it for years. It’s skinless and boneless. I’ve tried other canned salmon that I wasn’t crazy about – this one is definitely my go to canned salmon (I really only use it for salmon patty recipes). If you can’t find this brand, the Kirkland brand canned wild salmon is excellent too.

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