Here is a super easy shrimp salad which I serve at Wednesday noon service lunch when I am pressing for time. Though I am very exact with measuring baking ingredients, this is one of those simple recipes that you can "throw together" yet yield great result.
Here is what I call our "house dry rub". We keep this on hand in our church kitchen to flavor and season just about everything! I know it requires a few more than a handful ingredients , but it is worth the effort and you will have great tasting rub.
We use peeled 41-50 count shrimp (number of shrimp per pound). This comes in a frozen 5 pound block (check your local seafood stores). To thaw the frozen shrimp, run cold water over the shrimp in a colander. Drain well and pat dry with paper towels, and toss the dry rub and gently mix.
You know how I love this 4-burner griddle. Get the griddle super hot, drizzle some oil, then saute the shrimp. Don't over crowd the griddle, lest the shrimp will steam. Quick saute in small batches is the best.
When shrimp is cooked, quickly spread them on a large sheet pan and cool. A little dab of Hellmann's mayo, sour cream, and salt and pepper is all you need for this scrumptious shrimp salad.
Serve it on a garden salad or on a croissant.
Easy Shrimp Salad
1 lb of peeled raw shrimp (41-50 count)
2 teaspoon of dry rub (click here for recipe) or your favorite dry rub
1 tablespoon canola or vegetable oil
1/4 cup of Hellmann's Mayo
2 tablespoon sour cream
1/4 cup finely diced celery (optional)
Salt and Pepper to taste
Toss together raw shrimp and dry rub. Heat a large frying pan to high until smoking point. Drizzle oil and coat the pan/griddle. Quickly saute the shrimp until cooked, 1-2 minutes. Do not over crowd the pan. Cool cooked shrimp completely. Add in a large bowl mayo, sour cream, shrimp, celery (if using). Season with salt and pepper to taste.
Serve on a bed of salad or on croissants.
Note: 10 lbs of shrimp will yield about 30 servings