Gulf Coast Shrimp Salad Recipe
Serve this for lunch as a salad, make sandwiches with lettuce and tomato, or as an appetizer with crackers.
Ingredients
- 2 cups small cooked shrimp, or larger ones, diced
- 1 cup diced celery
- 4 hard-boiled eggs, chopped
- 1/2 cup chopped Manzanilla olives
- 1/4 cup chopped scallions
- 1/4 cup chopped dill pickles
- 1 cup mayonnaise
- 2 tbs. Heinz Chile sauce
- 2 tsp. creamy horseradish
- 1 tsp. salt
- optional: 1/8 tsp. dillweed
- garnish: chopped parsley
Directions
- Toss ingredients together and serve chilled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 180g | |
| Recipe makes 6 servings | |
| Calories 405 | |
| Calories from Fat 313 | 77% |
| Total Fat 35.36g | 44% |
| Saturated Fat 5.48g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 244mg | 81% |
| Sodium 839mg | 35% |
| Potassium 256mg | 7% |
| Total Carbs 2.18g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.93g | 1% |
| Protein 20.0g | 32% |
