Louisiana Shrimp Salad


2 cup water
1/2 teaspoon liquid crab boil
1/4 teaspoon salt
1 pound peeled shrimp
2 tablespoons shrimp stock
3 tablespoons lemon juice
1/2 cup mayonaise
1/4 minced celery
1/4 minced red bell pepper
2 boiled eggs, shelled and chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped green onion
1 tablespoons minced parsley
Assorted greens
Tomato slices


  1. Combine water, liquid crab boil & salt in small sauce pot bring to boil. Add shrimp and cook for about 10 minutes. Drain shrimp reserving shrimp stock. Chill shrimp.
  2. In a medium size bowl, combine reserve shrimp stock, lemon juice, mayonaise, celery, red bell pepper, boiled eggs, salt, black pepper, green onion and parsley.
  3. Fold in chilled shrimp, green onion and parsley. Allow to chill under refrigeration for 30 minutes.
  4. Place scoop of shrimp salad over a bed of assorted greens and garnish with slice tomato and veggies.

Yields 4 servings. Recipe compliments of Chef Patrick Mould.