Paula Deen's recipe for shrimp salad involves chopping cooked shrimp into bite-size chunks and mixing with rice, onion, olives, pepper and mayonnaise. The salad is garnished with paprika and lemon and tomato wedges. The recipe is available on FoodNetwork.com.Continue Reading
Bring 4 cups of water to a boil in a pot. Tie up 2 tablespoons of shrimp boil seasoning into a cheesecloth sachet. Throw the sachet into the boiling water, add 2 pounds of cleaned, peeled and deveined shrimp, and boil for four minutes. Drain the shrimp, and keep the water in the pot. Chop the shrimp into bite-sized pieces, and set it on paper towels to cool off.
Add 1 cup of uncooked white rice to the shrimp-boil water, and cook it for about 15 to 20 minutes until tender. Drain the rice in a colander, and let cool. Add 1/2 cup of chopped onion, 1/2 cup of chopped green olives and freshly ground black pepper to the rice. Stir together with 1 cup of mayonnaise. Add the chopped shrimp to the rice mixture, and blend well. Slice some lemons and tomatoes into wedges. Garnish the salad with a sprinkle of paprika on top and the lemon and tomato wedges.Learn more about Cooking