We’re re-mixing the normal mayo-based salad. Don’t get me wrong, I like chicken salad (I’m partial to this one), but sometimes you just want something different. We’re using the classic ‘Holy Trinity’ of bell pepper, celery and onion found in Creole & Cajun dishes as the base of our salad, mixing in some Old Bay spiced mayo and viola–something different. We had planned to toss in some crawfish tails too–but after a trip to the grocery store, we kind of forgot about them and left them in the trunk to um…hang out. So, we nixed that idea and just bumped up the amount of shrimp.
- 1 ½ lbs shrimp, peeled & deveined
- 2 bell peppers, diced (whatever color is your favorite–or cheapest)
- 4 stalks celery (and the leaves), diced
- 3 green onions, diced
- 2 recipes mayo (about ½-¾ c)
- 1 ½ t Old Bay seasoning (taste and then add more if you’d like, it’s quite strong)
- 1 lemon, juiced
Bring a pot of water to boil, add the shrimp and cook until they’re pink, about 5 minutes. Once the shrimp are cool enough to handle, chop them up into bite size pieces. Dry them off really well with a dish/paper towel.
In your serving bowl, mix together all the ingredients.
HB NOTE: I used the lightest green stalks of the celery. Since we’re eating it raw, it makes sense to use the most tender celery pieces and reserve the other dark green stalks for sauteing. Also, many people don’t know that the leaves of celery are edible–and make a wonderful salad, at that. We’ve made a few recipes using the celery root too.