Shrimp Salad

Ingredients

• Remove shrimps from can
• Add one cup of tender celery cut into small pieces
• Moisten with Mayonnaise dressing
• with some capers
• a few finely chopped nuts

Method

1. 1

   Cover shrimp with ice-water and let stand for half an hour.

2. 2

   Drain, dry, and remove the intestinal vein.

3. 3

   Break into pieces, add celery, moisten with Mayonnaise, and arrange on lettuce leaves with a teaspoon of Mayonnaise on each nest, garnished with reserved shrimp, capers, and nuts.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 125. The excerpt below is the record exactly as published.

oisten with a Mayonnaise dressing. Serve in cups made of red apples, by removing a piece from top, and scoop out center. Garnish with curled celery, and tops with slices of red apples cut the long ways and rubbed with piece of lemon to keep from discoloring. Grape Salad. Remove seed from white grapes and one-half cup English walnut meats, and pulp from one grape-fruit, and a few cherries. Dress with whipped cream sea- soned with juice from the grape-fruit, salt and paprika. Serve on lettuce leaves and garnish with the cherries. Brazilian Salad. 'Remove seeds from Malaga grapes cut in halves. Add equal amount of fresh pineapple cut in cubes and same amount of tender celery cut fine. Add one-half the quantity cf Brazil nuts broken in pieces. Mix thoroughly, and season with lemon juice and whipped cream. 282 SCIENTIFIC COOKING, Banana Salad. Pare bananas, and scrape off all the stringy sub- stance. Cut lengthwise into four strips, and cut the strips into cubes. Dress immediately with a French dressing, with plenty of paprika. Lemon juice is the best acid for the banana salad. Serve on lettuce leaves and garnish with shredded red and green sweet pep- pers. This is a fine salad to serve with veal. Orange Salad for Duck. Use three sour oranges. Peel and cut in rounds; remove all core and white outside. Arrange on flat salad-dish, laying one round to overlap the other just a little. Make egg balls with the hard-boiled yolks of eggs about as large as a partridge egg, and stone some olives — about as many as you have egg balls — and ar- range in center of the platter. Sprinkle finely chopped nuts over all, and pour on good French dressing, using lemon juice for the acid. Serve this with the game course, garnished with shredded lettuce and pimentoes. Sardine Salad. Remove skin and bones from sardines, and mix with mashed yolks of hard-boiled eggs. Moisten with Mayonnaise, and arrange on lettuce leaves. Place a teaspoonful of Mayonnaise on each service, and dash of paprika on Mayonnaise. Sweetbread and Cucumber Salad. Use a pair of sweetbreads that have been cooked slowly for twenty-five minutes. Cut into cubes. Mix with equal amount of cucumbers cut into dice. Season with French dressing, and serve on lettuce leaves or in cups made from the cucumbers, and put on lettuce leaf. SALADS AND SALAD DRESSING. 283 Shrimp Salad. Remove shrimps from can, cover with ice-water, and let them stand half an hour. Drain, and dry them on a towel by patting with the hand. Remove intestinal vein that extends the entire length of the shrimp. Break into pieces all but a few of the finest, which you re- serve for the garnish. Add one cup of tender celery cut into small pieces. Moisten with Mayonnaise dress- ing, arrange on nests of leaves from a fine head of let- tuce, and put a teaspoon of Mayonnaise on each nest. Lay one of the reserved shrimps on top of the Mayon- naise, with some capers and a few finely chopped nuts

Cook this with the app: pantry check, scaling, and the assistant.