Marinated Shrimp Salad

  • Yield: 4 servings


3/4cup chopped celery
2 green onions, finely chopped
2tablespoons chopped chives
1/2cup olive oil
1 1/2teaspoons Tabasco sauce
3/4cup cocktail sauce
1tablespoon horseradish
1tablespoon Dijon mustard
Salt to taste
2pounds shrimp, boiled and peeled
2 hard cooked eggs, grated


  1. Combine the celery, green onions, chives, olive oil, Tabasco sauce, cocktail sauce, horseradish, Dijon mustard and salt in a large bowl and mix well.
  2. Fold in the shrimp and eggs.
  3. Marinate, covered, in the refrigerator for 10 to 12 hours before serving.

Recipe reprinted with permission from the Junior League of Monroe, Inc., Cooking in High Cotton, the Cotton Country Collection (the Junior League of Monroe, Inc., 2008)