Does anyone besides me grow tired of cold salads with the same basic ingredients: meat, salt, pepper, onion and mayonnaise? I do. Or better yet, cold meat salads that are swimming in mayo? Might as well just eat spoonfuls of mayo straight out of the jar. Yum.
This salad was created after a quick scan of the icebox and a need to utilize to dated items contained therein. When I first created the salad, it did not have pineapple in it. The Lucky Wife made the suggestion of adding pineapple the second time we made it. I did and we loved it. Looking back I would make one change. Instead of using crushed pineapple, I would substitute pineapple tidbits. The crushed pineapples creates too much liquid and the salad gets runny. The recipe lists crushed pineapple. I left it there because some might prefer it. If you do decide to use tidbits, up the amount to 4 tablespoons. Enjoy.
Shrimp Salad with Bacon and Pineapple
- 1 pound cooked frozen salad shrimp (thawed)
- 1/4 cup chopped onion
- 4 pieces bacon- cooked and crumbled
- 3 tablespoons crushed pineapple (drained)
- 1/2 teaspoon garlic, minced
- 3 tablespoons mayonnaise
- 1/4 teaspoon paprika
- Mix ingredients together in large bowl and serve chilled.
For more great recipes, visit Melt in Your Mouth Monday and:
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
Comments