Cooking Lesson 204 Diablo’s Shrimp Salad

How you doin’? Like many companies that develop products, not all the recipes we develop come to market. For many of our projects, we show our clients twice as many recipes as they contracted for. That gives our clients a lot to choose from and it’s fun to really stretch the test kitchen chefs. This is one recipe that never went anywhere. I was surprised, but then the client approved about 10 other sandwich fillings, leaving this one to be rediscovered here on the blog.
 
What I particularly like about this recipe is it can be used as a spicy sandwich filling, side salad or an entrée salad. It is easy to make and simple use. Oh, and by the way it tastes great.
 
Prep time:  10 minutes
Yield:  16 ounces (2 to 3 sandwiches / 2 to 3 side salads / 2 entrée salad)
 
Ingredients
10 ounces cooked shrimp defrosted, drained, tails removed (see ChefSecret)
5 tablespoons mayonnaise
1/2 tablespoon, Grey Poupon mustard
2 tablespoons diced celery
1/2 tablespoon diced red onion (1/8-inch)
1/2 tablespoon finely chopped scallions
1/4 teaspoon seeded red jalapeno, diced (1/16-inch)
1/4 teaspoon seeded green jalapeno, diced (1/16-inch)
1/4 teaspoon hot paprika
1 tablespoon fresh, finely-chopped cilantro leaves
1/4 teaspoon kosher salt
1/2 teaspoon sriracha chili sauce
 
Directions

1. Combine all the ingredients together in a small mixing bowl; lightly mix until thoroughly incorporated.
2. Transfer the shrimp salad into a small container, cover with food film and refrigerate until ready to use.

ChefSecret:  There are several options of shrimp that can be used. I prefer whole, chopped medium shrimp, but you can also use the little baby bay shrimp (aka “sea monkeys”). The shrimp can be frozen or fresh.
 
Covid-19 Quip of the Day: “I was told to keep my social activities under 10 people. No problem… there aren’t 10 people I like enough to gather with!”
 
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