Shrimp Salad (Iceland)
photo by loof751
- Ready In:
- 10mins
- Ingredients:
- 10
- Yields:
-
12 2 oz Servings
- Serves:
- 12
ingredients
- 4 eggs (hard-boiled)
- 250 g shrimp (9 oz can or may use frozen baby shrimp)
- 1 (8 ounce) can crushed pineapple (well-drained)
- 5 ounces mayonnaise
- 3 ounces cream cheese (softened)
- 1⁄2 teaspoon paprika
- 1 teaspoon lemon juice
- 1 dash Tabasco sauce
- salt and pepper (to taste)
- 2 tablespoons chives (freshly-snipped)
directions
- Chop eggs & shrimp as desired.
- Combine all ingredients & mix well.
- Refrigerate at least 2 hrs before use.
- NOTE: Serving sizes will vary & depend upon whether used as a dip/spread or a sandwich filling. I reflected 2 oz appy servings & would expect 8 sandwiches using 3 oz servings.
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Reviews
-
2008 Football Tag Win Week 17: When I saw the combination of the pineapple, shrimp and eggs, I was a bit curious about how this would turn out....IT WAS FABULOUS!! We've had it as a sandwich filling, on crackers and even on toast points and everyone loves it. I did cut back just a bit on the mayonaise because I'm not a huge mayo fan, but the consistency and flavor were very good.
RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)