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
- 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.
- 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.
- Fold in chilled shrimp, green onion and parsley. Allow to chill under refrigeration for 30 minutes.
- 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.