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Shrimp and Tada (Potato) Salad

Updated: Jul 10, 2021

First of all, find the time. You want shrimp? Catch the shrimp, peel it and de-vein it, season it, cook it and then eat it! That’s the process and, I’m telling you, the labor is so worth it. People say, “nah, I ain’t got time!” Well, a lot of times making time is easier than you think! Stop thinking that it’s always too much to do because, by the time you take to argue the situation, you coulda done it! “Let’s go to McDonalds instead!” Well it took us 20 minutes at the window – it’s not fast food! I coulda made something by now! They need to change the name, ‘cause it ain’t fast!

Secondly, don’t ever go into the kitchen mad. If you mad, then stay out the kitchen ‘cause food know when you’re angry. Food knows it. It burns or something goes wrong because you’re not putting in the love and the focus and the dedication. Go in there happy. Don’t watch the clock. When I’m in there, I’m not worried about how long it’s gonna take – I’m just enjoying myself.

I have three fishing reels in my car at all times. I get the fresh fish out of the river, the sea. That’s so much better than going to the store. I put the love, the labor and the patience all into my cooking. Because you ain’t always gonna have money to buy food but if you learn how to fish, shrimp, crab, garden and cook you will always have food – and good food at that! Cooking will assure you will survive and live to enjoy the good things.

Shrimp and Tada (Potato) Salad

4 to 5 medium white potatoes, peeled, medium diced

1 teaspoon salt

1 ½ pounds fresh or frozen small or medium shrimp, peeled and deveined

5 to 6 hardboiled eggs, small diced

½ stalk celery, small diced

¼ green bell pepper, small diced

¼ red bell pepper, small diced

2 teaspoons black pepper

2 tablespoons Mt. Olive Sweet Salad Cubes (a condiment like relish, but a larger cut)

2 teaspoons garlic powder

2 to 3 teaspoons paprika

2 heaping tablespoons Hellmann's mayonnaise

Hot sauce, to taste

Add potatoes to medium pot with enough water to cover potatoes by about ½ inch. Bring to a boil on medium-high heat until potatoes start to become tender (check using a folk).

Add shrimp and cook for about 3 to 4 minutes until potatoes are fully cooked. Remove from heat and drain well. Place in refrigerator to help cool potatoes for about 20 to 30 minutes.

Remove from refrigerator and place potatoes and shrimp in a bowl and toss. Add eggs, celery, green and red bell pepper, black pepper, sweet salad cubes, garlic powder and paprika. Toss together, then add mayonnaise and combine mixture well. If you like more mayonnaise, add your desired amount.

Cover and place in refrigerator and chill until ready to serve. When you are ready to eat, if you like spice, add 1 to 2 dashes hot sauce.



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