Shrimp are just a jumping in the warm lowcountry waters this time of year. All you need is a cast net to catch them in nearly every tidal creek. The smallest ones are the sweetest, and they are our favorite. We often block off a small creek entrance with a seine net, walk with it several yards into the narrowing creek before hurling it up onto the mudbank to see what might be flopping around.
Here is a recipe for my favorite shrimp salad. It’s great over greens or on bread.
Lowcountry Shrimp Salad
2 1/2 pounds shrimp, peeled, deveined, cooked and coarsely chopped
2 1/2 teaspoon salt
2 tablespoon lemon juice
1/2 minced onions
1 cup chopped celery
1/2 teaspoon celery seeds
1 teaspoon Tabasco sauce
1 cup mayonnaise or enough to bind mixture
Combine shrimp, salt, and juice in a bowl. Add onions, celery, celery seeds, Tabasco and mayo. Makes 3 cups of salad or enough to make 1 loaf of shrimp salad sandwiches.
For more info. on Beth Webb Hart’s novels laden with lowcountry cuisine go to www. bethwebbhart.com
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