Servings: 6 servings
Prep Time: 20 min
Difficulty: Easy
1 red bell pepper, sliced into thin strips
1 lb cooked shrimp, peeled and tails left on
2 tablespoons Creole or brown mustard
2 tablespoons anchovy paste
2/3 cup mayonnaise, or plain yogurt
1 teaspoon Paula Deen’s House Seasoning
2 tablespoons white vinegar
4 tablespoons olive oil
4 green onions, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice
Using a large bowl, beat the oil, vinegar, and house seasonings together. Add the mayonnaise, anchovy paste, mustard and stir until well blended. Fold in the shrimp, bell pepper, onion, parsley, and lemon juice. Place in refrigerator and marinate overnight.
Serve cold or at room temperature.
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OMG this is the BEST shirmp ever!!! I couldn't stop eating it and I don't even like shrimp!
By Anonymous on June 30, 2010
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Join Paula and Bobby for a book signing at Uncle Bubba’s Oyster House in Savannah from 10 am to 12 pm. Trolley service available in Johnson Square from 8:30 AM to 1:30 PM. Only 350 tickets will be given out starting 1 hour before the book signing. No cameras permitted; a professional photographer will be on site to take your photo.
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