Grandma's Shrimp and Tada Salad
Recipe shared by Sallie Ann Robinson
- Difficulty: Easy
- Makes: approximately 4 to 6 servings
- Nutrition Facts Per Serving (Serving Size: 1 of 6 servings)
Calories: 393
Total Fat: 15 g
Saturated Fat: 3 g
Carbohydrates: 48 g
Dietary Fiber: 5 g
Sugar: 13 g
Protein: 18 g
Cholesterol: 259 mg
Sodium: 737 mg
- Total Time: 1 hr 5 min
- Preparation: 20 min
- Cooking: 45 min
Let this timeless recipe awaken your inner chef and fill your kitchen with the soulful aromas of Gullah tradition! Straightforward yet deeply rewarding, Grandma's Shrimp and Tada Salad is a true labor of love that celebrates the bounty of sea and soil. Start by catching fresh shrimphead, peel, and devein them with care. Potatoes take their own adventure: sow, grow, harvest, rinse, peel, chop, and simmer to perfection. Every ingredient, from market finds to hand-gathered treasures, weaves a story of heritage. Imagine it proudly served on Momma's dish at Sunday feastsyour family will beg for more! Even pre-cooked frozen shrimp works wonders here, making it easy to create cherished memories.
Ingredients
- 2 cups medium shrimp, cleaned and deveined
- 5 to 6 medium potatoes, peeled and cut into cubes
- 5 to 6 eggs
- 1/2 medium green bell pepper
- 1/2 medium red bell pepper
- 1 stalk celery
- 1/2 cup sweet pickle relish
- 1 to 2 teaspoons prepared yellow mustard
- 1 teaspoon ground thyme or fresh thyme sprigs
- 1/2 teaspoon garlic powder
- Dash of paprika
- Hot sauce (optionalfor those who prefer extra heat!)
- 1/3 cup to 1/2 cup mayonnaise, adjusted to preference
- Lettuce or mixed greens, for plating
Instructions
- Drop the shrimp into boiling, salted water and simmer for 2 to 3 minutes (overcooking results in rubbery, then soft texture). Simmer the diced potatoes in separate water or combined with the shrimp until cooked through but maintaining firmness, approximately 10 to 15 minutes.
- At the same time, simmer the eggs until completely cooked, roughly 10 to 15 minutes. Let everything cool down as you prepare the peppers and celery by chopping them into bite-sized pieces.
- Chop the eggs and blend everything together with the remaining components, incorporating the mayonnaise at the conclusion so you have authority over how creamy the mixture becomes. Place in the refrigerator and arrange on a foundation of lettuce or other garden-fresh greens.
