04-22-2005, 01:29 PM
4 large ribs of celery, chopped
6 hard boiled eggs, peeled and chopped
1 cup Hellmann's mayonnaise
1 tablespoon Lawry's seasoned salt
Juice of 1 lemon
Salt and pepper, to taste
Celery salt, to taste
Old Bay and Zatarain's shrimp boil
2 pounds (31-35) boiled shrimp
Season large pot of water with salt, lemon, pepper, celery salt, Old Bay and Zatarain's shrimp boil. Bring water to a rolling boil. Add shrimp. Return water to a boil and cook 3 minutes. Remove shrimp from water and ice down to cool.
Peel shrimp and combine with remaining ingredients. Refrigerate overnight.
Servings: 4
6 hard boiled eggs, peeled and chopped
1 cup Hellmann's mayonnaise
1 tablespoon Lawry's seasoned salt
Juice of 1 lemon
Salt and pepper, to taste
Celery salt, to taste
Old Bay and Zatarain's shrimp boil
2 pounds (31-35) boiled shrimp
Season large pot of water with salt, lemon, pepper, celery salt, Old Bay and Zatarain's shrimp boil. Bring water to a rolling boil. Add shrimp. Return water to a boil and cook 3 minutes. Remove shrimp from water and ice down to cool.
Peel shrimp and combine with remaining ingredients. Refrigerate overnight.
Servings: 4