Shrimp In a Hurry

Cook once for two meals.

People of all ages rave about my mama's boiled shrimp with her fabulous, not-too-spicy sauce-even kids like it. I'm excited to have the chance to share it with you here. My young children never fussed about having to peel their own shrimp as long as Grandma's sauce was around.

Mama never made the Shrimp Salad when we were younger; there was never enough boiled shrimp left. The salad recipe came later, when we were all grown up. Now I plan ahead and boil extra shrimp to make the salad with the leftovers. You can purchase a pound of cooked shrimp if you only want the salad- -just be sure to use my mama's sauce.

VICKI A. POELLNITZ

SHRIMP SAUCE

MAKES ABOUT 2 ½ CUPS

PREP: 10 MIN.

2 cups mayonnaise

6 tablespoons ketchup

4 teaspoons mustard

4 teaspoons lemon juice

2 teaspoons Worcestershire sauce

1 teaspoon garlic powder

WHISK together all ingredients.

BOOTS ABERCROMBIE

HOOVER, ALABAMA

BOILED SHRIMP

MAKES 6 TO 8 SERVINGS

PREP: 5 MIN., COOK: 5 MIN.,

STAND: 10 MIN.

Save 1 pound of these shrimp to make the salad. Enjoy the rest with Shrimp Sauce for dipping.

4 quarts water

2 (3-ounce) packages boil-in-bag shrimp-and-crab boil

1 large lemon, halved

1 small onion

3 tablespoons salt

4 pounds unpeeled large fresh shrimp

BRING first 5 ingredients to a boil in a large Dutch oven over high heat. Cover and boil 3 to 4 minutes. Add shrimp; remove from heat. Cover and let stand 10 minutes. (Shrimp will turn pink, and shells will loosen slightly.) Drain, discarding lemon, onion, and boil bags.

BOOTS ABERCROMBIE

HOOVER, ALABAMA

NOTE: For testing purposes only, we used Zatarain's Shrimp & Crab Boil.

SHRIMP SALAD

MAKES ABOUT 2 ½ CUPS

PREP: 20 MIN.

1 pound Boiled Shrimp

¼ cup minced celery

2 tablespoons minced onion

1 ¼ cups Shrimp Sauce

1 head iceberg lettuce, shredded

3 to 4 tomatoes, cut into wedges

Garnish: chopped fresh chives

PEEL shrimp, and devein, if desired. Coarsely chop shrimp, and place in a bowl.

STIR together celery, onion, and Shrimp Sauce. Add shrimp, and toss. Serve over iceberg lettuce with tomato wedges. Garnish, if desired.

BOOTS ABERCROMBIE

HOOVER, ALABAMA

Copyright Southern Progress Corporation Jun 2004
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