But I think one of the main reasons I love them so is a sentimental one. My romantic Southern husband grew up in Georgia, and if you ever catch him on a day when he is a little tired his adorable Southern accent comes through loud and clear.
His grandfather was a shrimper, and I have heard stories that sound like they are straight out of THE PRINCE OF TIDES (the happy parts!) about when he was a kid on his granddad’s boat, and the many different shrimp dinners his granny would make from the day’s catch. I just get this great picture of a little tan barefoot trouble-maker with the same grin he has today, tracking sand into the house and eating a shrimp supper that his granddad brought home and his granny cooked up. And so maybe that is one of the other reasons shrimp shows up on my menu so often.
This particular recipe was inspired by one of the many “community cookbooks” my father-in-law was always giving me when we came to visit. He was an enthusiastic cook, heavy on the hot sauce, and he had a whole collection of those comb-bound cookbooks that church groups are famous for — the ones where everyone contributes a recipe.
All of them were packed with variations on recipes for grits and okra and crayfish (man, do I wish we had good crayfish up here in Yankee territory)….and shrimp, in every possible configuration. This recipe is a great one to put together when you want something easy and elegant that will be ready in two shakes. Shrimp!
- 2 cups baby red or white potatoes
- 1 pound shrimp, peeled
- 3 boiled eggs, chopped
- 2 ribs of celery, chopped
- 1-2 tablespoons relish
- 1 tablespoon mustard
- ¼ cup mayonnaise
- Cover potatoes with water in a medium pot and bring to a boil. Simmer until tender, about 10-15 minutes. Scoop out and put in an ice bath to cool them down.
- Put shrimp in the hot potato water, bring to a simmer and cook until just pink, about 3 minutes.
- Cut the potatoes in quarters or halves, and the shrimp into bite sized pieces. Put in a bowl with all remaining ingredients and toss. Add salt and fresh ground pepper to taste.
- Can be made 6-8 hours ahead and chilled before serving.