Kathys Shrimp Salad Recipes

Steps:

• Combine mayonnaise, pepper, salt, Worcestershire sauce, dillweed, lemon juice and horseradish.
• Add shrimp, celery and macaroni.
• Mix well.
• Gently fold in peas.
• Refrigerate.
• You may need to add more mayonnaise after chilling.

Steps:

• Melt butter in a large skillet, med. to med. high heat.
• Add the green onions, green peppers, red peppers and mushrooms.
• Saute for approximately 4 minutes.
• Add 1/2 can of soup, curry (I use 1 t. but you can add up to 2 t. if you want the curry flavor to predominate), salt and pepper.
• Let sauce cook and thicken. (Approx. 5 minutes , you judge as to when the sauce thickens up for you.).
• Add shrimp.
• Add heavy cream. If it's too thick, you can add a little more heavy cream.
• Simmer for about 8 minutes, or until the shrimp is cooked through.
• Serve atop cooked wild rice (you can use white rice, if you prefer).
• Enjoy!

Steps:

• Bring a medium pot of salted water to a simmer. Slice one of the lemons and add to the pot, along with the shrimp. Simmer, never letting the water boil if you can help it, until the shrimp turn opaque, 2 to 4 minutes, depending on their size. Drain well, and discard the lemon slices. If you like, you can chop the cooked shrimp into smaller pieces.
• Grate the zest from the remaining lemon into a large bowl. Halve the naked lemon and squeeze the juice into the bowl. Whisk in the mayonnaise and oil.
• Add the celery, onion, herbs and cooked shrimp, tossing to combine. Season to taste with salt and pepper. Cover and refrigerate until ready to eat. Serve with lettuce and avocado, if you like.