Creamy Shrimp Salad

Creamy Shrimp Salad

This is a great seafood appetizer that is sure to be a hit at any gathering. I have made it several times and never had leftovers. It goes well with any of your favorite crackers or chips.


3 tablespoons Tony Chachere’s Creole seasoning
1 lemon cut into quarters
2 pounds shrimp (16 to 20 count) peeled and deveined
1 cup mayonnaise
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/2 teaspoon coarse ground black pepper
2 tablespoons fresh dill weed chopped
1/2 medium red onion minced
2 stalks celery chopped

Bring 8 cups of water with Tony Chachere’s Creole seasoning and lemon quarters to a boil. Add shrimp to boiling water and cook 2-3 minutes. Remove shrimp and place in a bowl of ice water to stop cooking.

In a large bowl, add mayonnaise, mustard, white wine vinegar, salt, pepper, dill, red onion and celery. Drain shrimp and add to mixture. Cover and refrigerate for a few hours before serving.

Serve with your favorite chips or crackers!