Recipe by AuntWoofieWoof
I came up with this recipe a few days ago when I wanted to make a shrimp salad that did not have pasta or salad greens in it. I added things as I went along. The olives add a unique taste to the salad. The recipe calls for pickle juice even though it does not contain any pickles. If you don't have pickle juice, just add more olive juice. This salad tastes better if it is refrigerated for several hours or overnight. Since both olive and pickle juices have a lot of salt in them, there is no salt listed in the ingredients list. This can be served as a meal or as an appetizer at a party. Cook time is refrigeration time and is the minimal time it should be refrigerated for best flavor.
Top Review by Andi of Longmeadow Farm
What a great, great, great, recipe for a hot, hot, hot summer day! I followed this exactly, only cutting down on the mayo by 2 tablespoons less, personal preference. This is just so lovely! Thanks for posting!
- 3⁄4 lb cooked and peeled large shrimp or 3⁄4 lb prawns
- 1⁄4 cup black olives
- 1⁄4 cup green olives
- 2 tablespoons red pimientos, chopped (optional)
- 1⁄4 cup chopped green onion (scallions)
- 2 hard-boiled eggs, chopped (remove yolks if desired)
- 1⁄2 cup mayonnaise or 1⁄2 cup Miracle Whip
- 1 tablespoon olive juice
- 1 tablespoon pickle juice or 1 tablespoon olive juice
Directions See How It's Made
- Remove tails from prawns or shrimp and cut each one in half or thirds, depending on the size.
- Add the olives, onions and eggs.
- Mix the Mayonnaise, pickle juice and olive juice together in a cup or small bowl.
- Stir the Mayonnaise mixture into the prawn/shrimp mixture and mix well.
- Cover and refrigerate at least 1 hour before serving.
- Serve with crackers.