Pickled Okra and Shrimp Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Easy side: Spread a thin layer of softened butter onto 1 side of 12 (1/2-inch-thick) French bread baguette slices. Bake at 425° for 4 minutes or until toasted. Combine 2 Tbsp. mayonnaise with 1 cup grated extra-sharp Cheddar cheese. Spread onto 1 side of bread. Sprinkle lightly with paprika. Bake 5 to 6 minutes or until cheese is melted. Ingredients:
1 (3-oz.) package boil-in-bag shrimp-and-crab boil |
1 1/2 pounds peeled and deveined, medium-size raw shrimp (3 1/40 count) |
1/2 cup sliced sweet-hot pickled okra |
1 (4-oz.) jar diced pimiento, drained |
1/3 cup mayonnaise |
3 tablespoons minced red onion |
1/2 teaspoon lime zest |
3 tablespoons fresh lime juice |
1/4 teaspoon pepper |
1/8 teaspoon salt |
3 large avocados, sliced |
Directions:
1. Bring 8 cups water to a boil in a 3-qt. saucepan; add crab boil, and cook 5 minutes. Add shrimp; cover, remove from heat, and let stand 10 minutes or just until shrimp turn pink. Drain and cool 10 minutes.
2. Meanwhile, combine pickled okra, diced pimiento, and next 6 ingredients. Add shrimp, and serve immediately with avocado slices, or cover and chill until ready to serve.
3. Note: We tested with Wickles pickled okra.
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