Hi! This Classic southern Shrimp Salad Dinner looks so healthy, fresh home made super delicious to eat! Another perfect cooked meal! Thanks for sharing! Great video!
Your food always looks delicious, the presentation is always so nice and inviting ,and I also appreciate your very clean kitchen! Thank you for sharing your recipes. God Bless. 💕
I live in South Central Mississippi and we get 100+ degrees too. This will be awesome in our next outside kitchen friends gathering after the Bible study. Thank you sir for your many versatile recipes! Blessings from Columbia, MS😂😊
Made up the shrimp salad today, a few changes. Used 2 lbs of 21-25 shrimp. After cold water bath they received juice of one lime, some salt and pepper then into the refrigerator. Vegies used celery, corn (not shucked 4 minutes in microwave before cutting from cob), green onion tops, two slices of Vidalia onion, cilantro, garlic all cut small as per instructions. One avacado small chunked up. Mayonaise, probably used too much, back in the refrigerator until chilled. Yes, it is good, maybe could have a bit of hot salsa. Dang I miss my Southern heritage.
Old Bay, mayo, touch of mustard, sweet Gherkins pickles chopped small, and some of the pickle juice. Boil 1 egg for each pound of shrimp. Cut it up and add it last.
I've posted before that back in the late '50s, early '60s, our dad was, what is referred to today, a Sous Chef for a big 'old skool' supper club. He would bring home cooked jumbo shrimp, crab legs and frog legs. The jumbo shrimp was used for shrimp cocktails, and was steamed daily. He would slice up the shrimp and make shrimp salad. We would shrimp salad sandwiches with potato chips. I don't remember seeing shrimp in the locals stores around that time. There was a fish market located in our downtown, dad would buy shrimp there. He would cook shrimp, in what is called, a 'court-bouillon' of water, sugar and lemon. He placed the shrimp in a pot with cold water, sugar and lemon, then slowly raised the heat on the pot. When the shrimp changed color, and were done, he scooped them out into a bowl of ice water to cool. He would make a cocktail sauce with fresh horseradish and ketchup, it was so good... When I make fried corn, I use a cake bundt pan, by placing the cob in the center hole. I also add a little flour with a pinch of baking soda, and let it brown on the bottom (socarrat). My wife can eat a entire pan..
Wow! That is my kind of supper. It looks absolutely delicious. We have a seafood shortage of affordable types even though we are in De. So, we have to buy what is available. Those prawns look amazing 🤩 Everything looks wonderful 💯👍☺️
Good morning my brother I am the first to comment again lol That's a good looking healthy man I love shrimp even the prongs I don't cook too many shrimp but I may have to add that to my brother to my repertoire have a good day my brother keep making those artful delicious meals...... Troy p.s. I'm trying to go back and watch every single one of your videos and give them a thumbs up
@@bbqsouthernstyle it's all good man I'm not one to complain I always try to see the positive and good and any situation. As long as I wake up and the good Lord gives me another chance of living I'm okay blessings to you and your family and your channel I thoroughly enjoy it. 👍🏾
