Sunday, March 17, 2013
Rick's Shrimp Salad
Well, it was over 102 degrees today here in Monkton, and frankly, it was too hot to cook outside! I needed to make some lunch for Ruth and me, so I decided to made a batch of my super-easy (but super-tasty) shrimp salad. Make sandwiches with it or serve it straight-up, either way it’s really good!
1 cup cider vinegar
1 16 oz beer
3 Tbs Old Bay
1 lb raw shrimp
2 stalks celery, rinsed and diced fine
2 green onions, rinsed and diced fine
1/3 cup mayonnaise
¼ tsp fresh ground black pepper
1 tsp Worcestershire sauce
Steam the shrimp in 1 cup of cider vinegar, a 16 oz beer and 3 Tbs Old Bay seasoning.
Drain and let the shrimp cool.
Peel the shrimp and cut them into thirds.
Rinse and chop 2 stalks of celery.
Slice and chop two green onions.
Add the celery and onion to the shrimp and mix well.
Add the mayonnaise and mix.
Add the Worcestershire.
Add the black pepper.
Mix well, chill and serve cold.