Lowcountry shrimp salad with remoulade, capers, celery and fresh lemon from chef Geist Ussery.
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Lowcountry Shrimp Salad With Remoulade & Capers

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Geist Ussery’s crowd-pleasing shrimp salad


Every cook has that one recipe: the dish everyone requests, the one that disappears first at potlucks or the meal they’ve made so many times, they no longer need to glance at the recipe. Signature Dish celebrates those unforgettable favorites by featuring one standout recipe from a member of the Lowcountry community each month. After sharing the recipe and the story behind it, that cook nominates someone else to keep the tradition going. This month’s featured recipe comes from Geist Ussery, a longtime Lowcountry chef, private caterer and event planner who was nominated by Ansley Manuel.

Lowcountry shrimp salad with remoulade, capers, celery and fresh lemon from chef Geist Ussery.

Lowcountry Shrimp Salad with Remoulade & Capers

Geist Ussery
For Geist Ussery, this shrimp salad is the recipe that never fails to impress. It's fresh, bright and packed with bold Lowcountry flavor, making it equally at home at a backyard lunch, bridal shower or cocktail party. With more than 25 years of experience as a chef and event planner, Ussery has prepared countless memorable meals, but this crowd-pleasing favorite is the one guests request again and again.
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Servings 4 (4 to 6)

Ingredients
  

  • 1 1/2 pounds cooked shrimp peeled, deveined and roughly chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons Creole or Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon prepared horseradish
  • 1 teaspoon hot sauce such as Crystal or Tabasco
  • 2 tablespoons finely chopped capers
  • 2 tablespoons finely diced celery
  • 2 tablespoons finely diced red onion or shallot
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon paprika
  • Freshly ground black pepper to taste
  • Salt if needed

Instructions
 

  • In a large bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, horseradish, hot sauce, Old Bay seasoning and paprika until smooth.
  • Stir in the celery, onion, parsley and capers.
  • Gently fold in the chopped shrimp until evenly coated.
  • Cover and refrigerate for at least 30 minutes so the flavors can meld.
  • Taste and adjust with salt, pepper or another squeeze of fresh lemon juice, if desired.
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