Shrimp Salad Sandwich (Paula Deen)

From: Julie421511

On Apr 10, 2009

Loved this! I am always looking for new shrimp recipes and I loved this one. I ran out of celery so left it out. I can't wait to try it again w/ the celery for that extra crunch. I agree w/ ratherbeswimmin' that it does get a bit water after a day, but it was still tasty nonetheless. DH thought the egg in it was weird, but I loved it, it gives it a nice protein kick and adds more body to the salad. Thanks for posting!

From: ratherbeswimmin'

On Mar 28, 2009

Very tasty shrimp salad with just a few simple ingredients. I served on toasted buns with lettuce. Best eaten the day it is made. The mayonnaise gets watery on the day after. Thanks for posting.

From: Chef*Lee

On Jun 16, 2008

This is really good!! The last time I had a shrimp salad sandwich was in Florence, Oregon and this was almost like it except the one in Oregon had sprouts on it as well.(next time I will add those too!!!) I subbed Old Bay Seasoning for the onion salt, kept all else the same, but tasting, left out the regular salt (Paula Deen must really like salt). I chose to serve with a little sweet onion, I think that gave a little oomph since onion is not in the salad. Served on some homemade cinnamon sour cream biscuits that I had made (Cinnamon Sour Cream Biscuits) and I highly recommend them, it tasted great with this salad!! Thanks for posting this recipe and taking me back to my great trip to the Oregon coast!!!!!!!!!!!!

From: Sandi (From CA)

On May 30, 2008

Marie, this was so tasty, it even got my non-shrimp-eating husband to finish it with many complimentary comments! I cut the recipe in half for the two of us and toasted some split croissants for 20 seconds in the broiler. I also added sliced avocado because.... well, hardly anything doesn't like avocado on it! (Ok, sour gummy bears don't particularly care for it. ) This reminded me of the shrimp sandwiches I used to get YEARS ago at The Peppermill in Sunnyvale, CA. Yummy! The seasoning was perfect, but I could see adding maybe 1/2 tsp of mustard to the dressing. Anyway, thanks so much for posting this great recipe! UPDATE: I'm rounding up from 4 to 5 stars! I finally got around to making these again and we were both over the moon in love with them! (What happened, did we get new tongues?) I made it the same way as the first time, adding avocado slices, toasting croissants and halving the recipe. My husband had.... TWO of them!