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Louisiana Shrimp Salad

Not exactly a “winter” dish but a refreshing break from the warm and filling soups and sides on the menu. Gulf shrimp has been a steal for the past month. I’ve been buying a pound a week and keeping them cooked in the fridge for snacking and salads.

This recipe is another from a friends grandmother, Pat Lacy. Simple and beautiful. This would make a beautiful appetizer served in endive leaves.

Tip: When cooking your shrimp, add some Old Bay and lemon juice to the cooking liquid for added flavor.


  • 1 pound cooked and cleaned shrimp
  • 2 hard boiled eggs, small dice
  • 1 cup celery, small dice
  • 1/2 cup red onion, minced
  • 2 tablespoons chopped dill pickle
  • 1/2 cup light mayonnaise
  • 1 tablespoon ketchup
  • 1/2 teaspoon Worcestershire sauce
  • Dash of Tobasco or hot sauce
  • Kosher salt & freshly ground black pepper



Combine all ingredients and mix well. Serve on lettuce. 4 servings.

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