Yum! I found this recipe on Food Network. I used salad shrimp and didn't puree or blend them. This is super easy and delicious. I really loved this. Thanks for posting!
I also add some black olives and pickles in my sandwich and it tastes fresh and delicious!
Scrumptious on TEAXAS TOAST !!! one of my summer staples or in the winter with Clam Chowder...
Beyond Awesome! I put it on small croissants sliced open to make them easier to eat - like lobster rolls. Every one of my family members loved it. Go Paula!!
Loved this! I am always looking for new shrimp recipes and I loved this one. I ran out of celery so left it out. I can't wait to try it again w/ the celery for that extra crunch. I agree w/ ratherbeswimmin' that it does get a bit water after a day, but it was still tasty nonetheless. DH thought the egg in it was weird, but I loved it, it gives it a nice protein kick and adds more body to the salad. Thanks for posting!
Very tasty shrimp salad with just a few simple ingredients. I served on toasted buns with lettuce. Best eaten the day it is made. The mayonnaise gets watery on the day after. Thanks for posting.
This is really good!! The last time I had a shrimp salad sandwich was in Florence, Oregon and this was almost like it except the one in Oregon had sprouts on it as well.(next time I will add those too!!!) I subbed Old Bay Seasoning for the onion salt, kept all else the same, but tasting, left out the regular salt (Paula Deen must really like salt). I chose to serve with a little sweet onion, I think that gave a little oomph since onion is not in the salad. Served on some homemade cinnamon sour cream biscuits that I had made (Cinnamon Sour Cream Biscuits) and I highly recommend them, it tasted great with this salad!! Thanks for posting this recipe and taking me back to my great trip to the Oregon coast!!!!!!!!!!!!
MMMMmm these are so good! Had on hot dog rolls, along with chips and a dill pickle wedge it tasted so yummy! I omitted the onion salt as there was already enough salty things in there. I just used onion powder instead. Worked great along with all the other seasonings. Will be making these again as they are a new favorite of mine! Oops almost forgot. I used canned shrimp and minced it between my fingers to make fine flakes, then added all the rest of the stuff.
Marie, this was so tasty, it even got my non-shrimp-eating husband to finish it with many complimentary comments! I cut the recipe in half for the two of us and toasted some split croissants for 20 seconds in the broiler. I also added sliced avocado because.... well, hardly anything doesn't like avocado on it! (Ok, sour gummy bears don't particularly care for it. ;)) This reminded me of the shrimp sandwiches I used to get YEARS ago at The Peppermill in Sunnyvale, CA. Yummy! The seasoning was perfect, but I could see adding maybe 1/2 tsp of mustard to the dressing. Anyway, thanks so much for posting this great recipe! UPDATE: I'm rounding up from 4 to 5 stars! I finally got around to making these again and we were both over the moon in love with them! (What happened, did we get new tongues?) I made it the same way as the first time, adding avocado slices, toasting croissants and halving the recipe. My husband had.... TWO of them!
Yummy and Easy to make!!