Shrimp Salad

Ingredients

• 1% cups celery, thinly sliced
• 3 cups cooked shrimp, fresh or canned
• salt and pepper to taste
• mayonnaise, about 4 cup
• lemon juice, to taste

Method

1. 1

   Combine shrimp, celery, and French dressing.

2. 2

   Add salt and pepper.

3. 3

   Chill.

4. 4

   Drain.

5. 5

   Mix with mayonnaise and lemon juice.

6. 6

   Serve in lettuce cups with tomato slices and saltine crackers.

Nutrition per serving

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 24. The excerpt below is the record exactly as published.

SHRIMP SALAD Shell, devein, and cook 1 pound of shrimp in salted water for 20 min- utes with 2 slices of lemon, 1 onion, and a few parsley sprigs. After cook- ing, chop shrimp very fine. Mix together: 2 tablespoons cream cheese 1 teaspoon Worcestershire sauce 1 tablespoon chili sauce 2 teaspoons horseradish and 1/4 cup celery, cut fine mustard 2 tablespoons green pepper 1 hard-boiled egg, chopped |, tablespoon grated onion 3/4 teaspoon salt dash of Tabasco Mix these ingredients well, and serve on lettuce. Or, roll in balls and roll balls in chopped parsley. Mrs. Sadie Nelson Atlantic Club SHRIMP SALAD 2 cups boiled shrimp 1 cup cubed celery % cup cubed pickles 1/4 teaspoon black pepper % teaspoon salt 3/4 cup salad dressing 1/2 tablespoon lemon juice Boil shrimp in salt water for 5 minutes. Cool and cube. Mix all in- gredients and add salad dressing. Miss Alice Laughton Crab Point Club SHRIMP SALAD 1% cups celery, thinly sliced 3 cups cooked shrimp, fresh or 3 tablespoons French dressing canned salt and pepper to taste mayonnaise, about 4 cup lemon juice, to taste

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