Last updated on March 9th, 2013
THE NEXT TIME you need something fast but fabulous for lunch, consider Baked Shrimp Salad. It’s baby shrimp, Swiss cheese, olives, almonds, and veggies all tossed in mayonnaise, and then baked until hot. It’s absolutely delicious:
I’ll admit that this recipe was inspired by the Tuna-Noodle Casserole my mother used to make in the 1960s. But this version is definitely more upscale…more…1980s.
Ah, the 1980s. That’s when I moved to NYC, with dreams of becoming a songwriter. A publisher signed one of my songs, called “Ready Willing & Able,” for a British group called “The Babys.”
The Baby’s did not record the song.
Consequently I dyed my hair fire-engine red on top, and jet-black on the sides.
And then I formed a punk-rock band, with me as lead-singer.
We performed not once…not twice…but seven times at CBGBs.
Alas, CBGBs, like my two-toned hair color, is no more.
But why are we talking about CBGBs and hair color? Our mission today is lunch. And I hope you will join me.
Baked Shrimp Salad
Ingredients for about 8 servings (or 4 servings for very hungry eaters)
1 cup celery, finely chopped
1 small onion, minced
1- 3.8oz can sliced olives
1- 2.25 oz bag slivered almonds
3- 4-oz cans baby shrimp (alternatively, use 1 cup fresh, cooked shrimp)
1 cup mayonnaise (homemade, if possible)
3 or more drops hot pepper sauce (I used Tabasco)
1 cup shredded Swiss cheese
1/4 teaspoon (or slightly more, according to taste) Kosher salt
Grinds of black pepper
Optional topping: 1/2 cup Chow-Mein noodles (in a pinch you can use the same quantity of crushed potato chips)
Special Equipment: a 13×9 casserole dish, sprayed with non-stick spray
To start, take a particularly handsome group of celery (I used celery hearts)…
And thinly slice them cross-wise. If leaves are attached to your stalks, go ahead and cut them up, too. They’ll give this dish extra flavor.
And here’s a tip: If you have lovage in your garden, as I do during the summer months — by all means use it. Lovage, at least to my taste-buds, is a superior substitute for celery.
Scoop the celery into a big blue mixing bowl.
Now take a medium-size onion, such as the one pictured up top. Would you believe I grew this beautiful bulb in my garden last summer? Well, I did!
And then add it to your mixing bowl.
Also add a can of drained, sliced olives.
Grate the rind of one lemon (a micro-zester is your friend here) and then add the zest to the other ingredients in the bowl.
Add the juice of the lemon to the mixing bowl (I always squeeze lemon-halves through a tea-towel or paper towel in order to catch seeds).
Use a blue spatula to toss the ingredients together.
Then stir in the salt and pepper…
And a handful of slivered almonds…
And a cup of drained and rinsed canned shrimp (or fresh, cooked shrimp)…
And a few drops of hot pepper sauce…
And one cup of shredded Swiss cheese…
And then do the hokey-pokey as you mix them all about.
Now stir in just enough mayonnaise to hold everything together.
And then taste a spoonful. Does it need more salt? Add it. More pepper? Grind it. More hot pepper sauce? Do it, baby.
Pour the works into a casserole dish. (My partner wandered into the kitchen just in time to take the above photo.)
Ahead of time note: You could very well stop at this point, and cover and refrigerate the dish for a day or two until you’re ready to bake.
But here’s the deal. Before baking, you must make a rather monumental decision. And that is whether or not to give the casserole a crunchy topping.
As you can see, I opted for the crunch. I sprinkled Chow-Mein noodles on top. For a gluten-free topping, use crushed potato chips.
Bake at 375 degree F. until hot throughout — 20-30 minutes.
You can serve this dish any old way you choose. For a pretty presentation, you might like to do what I do, and line a plate with a few Boston lettuce leaves…
And then scoop this deliciousness on top.
One taste of this Baked Shrimp Salad and I promise you’ll hear angels sing. So may I offer you a bite?
Need a copy-and-paste version of the above recipe? Your wish is my command:
Baked Shrimp Salad
Ingredients for about 8 servings (or 4 servings for very hungry eaters)
1 cup celery, finely chopped
1 small onion, minced
1 can (3.8oz) sliced olives
1 2.25 oz bag slivered almonds
3 cans (4 oz each) baby shrimp, OR 1 cup fresh, cooked shrimp
Grated zest of one lemon
Juice of one lemon
1 cup mayonnaise (homemade, if possible)
3 or more drops hot pepper sauce (I used Tabasco)
1 cup shredded Swiss cheese
1/4 teaspoon (or slightly more, according to taste) Kosher salt
Grinds of black pepper
Optional topping: 1/2 cup Chow-Mein noodles (in a pinch you can use the same quantity of crushed potato chips)Special Equipment: a 13×9 casserole dish, sprayed with non-stick spray
Pour the celery, onion, olives, almonds and shrimp into a big bowl; toss with a spatula. Then add the lemon zest and juice, and toss again. Finally, add the mayonnaise, the hot pepper sauce, and the salt and pepper. Stir to ensure that all ingredients are coated with mayonnaise.
Scoop the contents of the mixing bowl into the casserole dish, spreading it out evenly with a spatula. Then add the optional toppings.
Bake on the middle rack of the preheated 375 degree F. oven until hot — 20-30 minutes. Serve hot. For a nice presentation, place each portion on a plate lined with lettuce leaves.
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Want more good eats? These will make you swoon:
Perfect Strawberry Jelly Roll
Cognac Cookies
Cranberry-Orange Bars
Trina says
So glad you posted this! I just got my new seeds in the mail. One packet is for lovage which I have never grown before but wanted to try. Thanks!
Joyce says
umm.. Tuna Noodle Casserole… where’s the canned peas??
hahah
Liz says
I will be trying this but refuse to use canned shrimp, lol, I’ll spread some boiled shrimp, thank you very much.
Marjean says
The baked shrimp salad looks intensely yummy, but what I really want to know is if you have any photos of yourself from the CBGBs days?? That you’d share with us?? I think I’d pay real money to see you with that hair!!
Erin Brady says
I think we need a blog with pics on your younger years! I hope to hear you sing for me next time I bring you flowers!
Cary says
I definitely need to stop by the fishmonger’s shop today! This sounds like the perfect dish for this gray early Spring day. (I’ve decided that calling it Spring, makes me feel more like it IS Spring ;)!) NYC songwriter, you are sooo much fun! Right on, Marjean!!! 🙂
badger gardener says
A punk band? Kevin, I love you even more : ) You totally rock (literally and figuratively).
Kevin Lee Jacobs says
Trina – you will love, love, lovage.
Marjean, Erin, Cary, and badger — I recently found one picture of me with two-toned hair. I’ll have to scan it in order to post it. Meanwhile…I beg you to try this recipe!
Carole says
We’re on Paleo diet. I need to find a sub for the Mayo; maybe greek yogurt or lowfat sour cream.
For the crunchy topping I would use Pork Skin crumbs.
Thanks for all the good recipes.
Susan says
Making this today….but with frozen shrimp from the freezer. But as much as I adore you, canned olives?! Yikes. Noooo.
xoxoxo
terry says
This sounds yummy!! The ingredients remind me of the time we were having a graduation party and everyone brought dishes. Somehow the dish of 7 layer salad got put in the oven. It was quite good that way!
badger gardener says
Kevin, I’ll absolutely be trying this. I have a dear friend coming back for a brief visit from Thailand in a week and I am making us lunch so we can catch up. This recipe is perfect. I just put shrimp on the grocery list. Now I have to peruse through your desert recipes to see what else I might be serving.
Judith Priglmeier says
What a great way to begin March – a delicious new recipe. Will give it a try. It’s a bright sunny day here in Minnesota, but as to doing anything with my garden – not. That will be awhle yet. First the snow has to melt! Enjoy your wonderful sense of humor, by the way.
Lynne says
Okay, does the blue spatula make a big difference. I only have a purple one or a white one! (lol) Love your recipes and am doing my first winter sow project.
betsy says
Is there anything that can be used instead of mayonaise? I would love to try this.
betsy
Kevin Lee Jacobs says
badger gardener – Great! Let me know how it turns out for you.
Judith – Last week, all the snow from from the February blizzard finally melted. But guess what? It’s snowing again. Ah, March is a topsy-turvy month.
Lynne – My advice? Use your purple spatula. Should make all the difference.
trillium says
Great recipe – one I’ll definitely try. But even more I loved seeing the ring on your finger – haven’t noticed that before. Brings happy tears to my eyes.
Clarice Lofgran says
This sounds like a good recipe for my Bunco group, and the potato chips are great for my gluten-challenged friend. I will host the group in April and let you know how it went over!
Cary says
To the store for the shrimp and the celery, but don’t have the Swiss! yikes. Kevin, I think you left the Swiss off the itemized recipe. I know for posterity you will want the recipe to include all the deliciousness ;)! I have some Beekman Blaak I wanted to substitute, but my husband said no dice. Too different. So tomorrow, hopefully, we can get to the store and then for dinner, indulge in another of the many terrific recipes from Kevin..!
Kevin Lee Jacobs says
Cary – I’ve given myself 40 whacks for that oversight. And I’ve added Swiss cheese to itemized list. Any chance you have cheddar around the house? You could swap it for the Swiss.
Jonnie says
Kevin……just finished dinner which featured the Baked Shrimp Salad!!! delicious. I substituted with what I had at home. Added sautéed fresh mushrooms, and substituted a shredded cheddar blend, and panko crumbs / drizzle with olive oil. Used a small bag of thawed frozen shrimp! This is a keeper. Thank You!
Kevin Lee Jacobs says
Jonnie – So glad you tried — and liked — this dish. I made it again tonight (partner’s request). Next time, I’ll take a cue from you and top it with panko.
Nikki G says
May we see a pic of you as a rock star and also a picture of your partner? Pretty please?
Dulce Solis says
Thanks for your wonderful ideas, your creativity and effort to make cooking a breeze. I love your dishes, instructions and photos. I know you care for me, and I really appreciate your kindness. This is an easy, delicious and beautiful dish!
Patti P. says
This sounds delicious! I am printing off the recipe and will make it this week. I loved the photo of Lilly and “Did someone say cheese?” My two dogs can hear a bag of cheese being opened from the far corners of the house and are by my side in a flash!
Cary says
:)! I did have cheddar, but I’d already swapped that for feta in breakfast Shakshuka via David Lebovitz posted last week. Need to restock that cheese drawer :)! So very much looking forward to Kevin’s Shrimp Salad tonite. Thank you dear boy!
Donna B. says
Ohhhh I know what I’m making for dinner tonight! yum yum yum!
Betsy H. says
This was our delicious lunch today! Interesting tastes, textures, and all complementary. I scaled the recipe back a third or so, having just one can of shrimp on hand. (In my “quite a few” decades of cooking, this is only the 3rd can of shrimp I had ever bought. I cannot believe I had it on hand!) I served it with chilled cantaloupe and seasoned avocado chunks. We’ll definitely put this in our Keeper file!
Notes:
1. I you have edit capabilities without removing the post, make note that on the copy-&-paste version, the almonds are missing.
2. A comment to those who don’t have blue bowls nor Chinese noodles on hand, or even potato chips:
Tch, the blue bowl –well, I can’t help you there.
But as for the optional noodles or chips: any crunchy and/or buttery toppings might do just as well, slightly crushed. I’d consider homemade croutons or any buttery crackers (Ritz, Town House, Club Crackers, Captain’s Wafers, sesame-seed crackers, Blue Diamond Nut Thins, etc.)
3. I love having color in our foods, so I added some diced orange and green bell pepper for a bit of extra crunch and color. Maybe a quarter cup total in my scaled-back recipe.
4. I debated adding a chopped, boiled egg or two but I decided against it. (Remember: I’d scaled my recipe down by 1/3 or so, using just one can of shrimp) -Wasn’t certain that I’d want to mix egg and shrimp flavors. –May try it when I think of it if it’s convenient. If I do, I’ll let you know my opinion.
5. If you find that you alter this to make shrimp burgers by adding a couple of scrambled, raw eggs as a binder, let us know how it turns out. Might be nice with some shrimp cocktail sauce mixed in, or maybe as a topping for the shrimp burger. Pan fry or bake and serve on a warm or toasted, buttered bun. (And, of course, for anyone trying it, be sure that if you’re going to adjust any seasonings for taste, do that before adding the raw eggs and then forming into patties.).
Thanks for another tasty recipe, Kevin, whether for a quick lunch, brunch, or dinner! It’s also quick and delicious enough for friends who drop by and are still visiting at dinner time.
Kevin Lee Jacobs says
Betsy H. – Phew! So glad you noticed the missing almonds! I’ve added them to the ingredients list and directions in the copy-and-paste version. Your ideas for toppings and other veggies sound wonderful.
badger gardener says
This was awesome!! The only thing I did differently was saute the onions and celery because I’ve never been a fan of crunchy celery and didn’t know if it would soften in the oven enough for my liking. Perfect for a lunch w/ friends. I did not add one of your lovely desserts, opting instead for the local bakery only because I was pressed for time. Thanks for the recipe.
Kevin Lee Jacobs says
badger gardener – So glad you tried the dish. Yes, great for a casual lunch with friends. Just throw it together, pour the white wine, and Bang! you’re done!
Suzan says
Made this for dinner for hubby and son. We were all bowled over by the explosion of tastes in our mouths. This is the kind of meal you are not only making those yummy sounds while you eat, you also dance in you seat at the same time. Yes, we loved this recipe.
I used 16/20 ct shrimp I had cooked in their shell and then cut them up (after removing the shell of course). I’m not a fan of buying cooked shrimp, my pet peeve.
Husband took leftovers for lunch, made the afternoon so much more pleasant.
Suzan says
Forgot to mention, I just loved the way you juiced you lemon. I must be out of touch with the cooking world, never saw that method before. I tried it, and it worked beautifully. No more seeds in my food. Thanks