When I was a
little girl my mother used to take me shopping and out to lunch at Stix, Baer
& Fuller, now Dillards, for spring and fall clothes, and around Christmas
time for special holiday wear. I loved
these outings. From my small little
vantage point, everything looked so large and spectacular.
The dining room
would always be filled with ladies in fine attire, chattering away as they munched
on chicken salad sandwiches and drank cocktails. Mother found chicken salad mundane, so she
would order the shrimp salad on cheese bread.
It always looked delicious, and I was torn, but I seldom varied from my usual
hamburger, Jell-O, and chocolate milk.
The other day I
was thinking about that shrimp salad sandwich, longing to be that little girl again,
perched on a chair, swinging my legs, watching the shopping ladies while
waiting for my lunch. I also longed for a shrimp salad sandwich on cheese
bread. So, I made one. Now my cheese bread, though delicious, isn’t quite as cheesy as I had hoped, so I’m not going to share that recipe with you
until it is perfected, but the shrimp salad is delish. So here is the recipe
for half of the component of the sandwich.
By the end of next week I hope to be able to provide you with the bread
recipe to make this little bit of vintage sandwich perfection.
Zesty Shrimp Salad
1 pound uncooked medium shrimp, peeled, deveined
1/4 cup mayonnaise
1 1/2 teaspoons Old Bay seasoning
1-2 drops of Melissa’s Red Savina Hot Sauce
2 tablespoons Melissa’s Fire Roasted Red Peppers, chopped
1/2 cup chopped scallions
1/2 cup chopped celery
2 tablespoons Melissa’s Fire Roasted Red Peppers, chopped
1/2 cup chopped scallions
1/2 cup chopped celery
Cook shrimp in medium pot of boiling salted water
until done, about 4 minutes. Drain shrimp and cool; set aside. Combine
mayonnaise, Old Bay, and hot sauce in a large bowl. Stir in roasted red peppers,
scallions, celery, and shrimp. Toss to blend well. Season to taste with salt
and pepper; add additional hot sauce to taste.
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| Cheese Brioche Loaf...a masterpiece in the making. Stay tuned!
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