This Shrimp Meat Salad recipe is a favorite of our family. Ideal for family night dinner or potluck for a crowd. Coldwater Shrimp from Oregon or Washington. The shrimp are already cooked and peeled. I like that since that just cut down my work load. Sometimes people refer to these Shrimp as Bay Shrimp. I think this might be because a bay is smaller than the ocean? This explanation sounds good to me. They come frozen and you just need to thaw them out for your recipe. Use 1 pound or 5 pounds of Shrimp Meat depending on how many you are serving. Most of the time I just eyeball the ingredients that I add to the Shrimp Meat Salad. Its so good left over!
Sunday nights I’ll add it to the menu for our 3 generation family dinner. I send my Mom home with the left overs Shrimp Meat Salad for her lunch. She grins from ear to ear! The Shrimp Meat Salad turns out to be the best present I can give my Mom when her birthday comes round. It’s great when the summertime heat reaches into the 90 degrees and no one feels like eating. Sweet tasting meat that’s firm and lends well to the Apple Cider Vinegar dressing I whip up. Who can resist the little shrimps? Enjoy!
Mix all the ingredients together. Add more or leave out ingredients according to your taste. Then add the Shrimp Meat and mix thoroughly.
I make early in the morning and let the Shrimp Meat sit in the marinade for a few hours. Serve in a bowl or add lettuce leaves around it.
Some people do not like Mustard so I won't include it. If I want more kick I will add more Apple Cider Vinegar. I love Celery Seed so I tend to add more.
Our grandmother( Annetta Alioto Lazio) had 7 brothers. Her brother, Sal Alioto, was an incredible cook. By day Uncle Sal would the sell the local catch working along side my grandfather. By night he’d would spend hours in the kitchen working with his seafood recipes. Dungeness Crab was one of his favorite ingredients in his recipes. He liked to serve the crabs at room temperature. Uncle Sal whipped up one night the Dungeness Crab Marinade. He just poured it over is a platter of cracked Dungeness Crab. The juices of the crab mixed with the Crab Marinade. “Oh, my gosh!” is what everyone says when everyone tastes it. Many family and friends enjoyed his meals.
To this day the only way we serve cracked crabs is by making a batch of the Dungeness Crab Marinade Uncle Sal created. There are two ways to crack Dungeness Crabs. The first way is to detach the legs and claws from the bodies; we call the Old-Fashion Way. The second way is to quarter the crabs; Our Way. Our Dad and one niece love the Old-Fashion way which but they would hog all the bodies and leave the rest of us with the legs and claws. Our Way gives part body with a group of legs sharing the wealth of Crab Meat. Either way of cracking the Dungeness Crabs makes no difference as long as Uncle Sal’s Marinade is mixing with the crab juicing.