I better just open this up with my internal dialog: “Ooo why buy just one can of shrimp when I can get four at Costco? Have I ever purchased canned shrimp before? No. Well ok why would I buy it now? Because dummy, you get four cans!” Makes sense right?
Please don’t insert logic here. You’ll crush my heart.
Ok, so I get strange tiny shrimp home. Now what? Um, hmm. I could donate it to the food bank. Or I could make salad with micro mini sized shrimp.
So salad it was. Tasty, salty, bacony, creamy salad. We had it on greens the first day and as a sandwich the next.
Creamy Shrimp & Bacon Salad
This salad makes a nice change from typical brown bag lunch fair. When served as a sandwich, you might find yourself looking forward to lunch at your desk.
1 cup mayo
1 tablespoon horseradish
Juice of 1/2 a lemon
1/4 teaspoon ground black pepper
4 (4 ounce) cans East Point Tiny Shrimp (Found at Costco, but deli shrimp work too.)
3 boiled eggs, diced
5 slices cooked bacon, chopped
1/2 a red onion, minced
2 stalks celery, diced small
Salt as needed
1. In a bowl, mix the sauce ingredients together. Store in the refrigerator while prepping salad ingredients.
2. Toss the salad ingredients and sauce ingredients together in a large bowl. Taste for salt and add to taste if needed. Serve on bread as a sandwich or on top of mixed greens.
Recipe & photograph by Laura Flowers