Shrimp Salad

Ingredients

• 1 cup diced boiled shrimp
• 3 tablespoons seafood cocktail sauce
• 2 small hard boiled eggs, diced (about 2/3 cup)
• 1 small onion (1/3 cup diced)
• 4 cup sweet cubed pickles
• Season to taste with celery salt, salt, and pepper.

Method

1. 1

   Marinate shrimp in seafood cocktail sauce for 1 hour.

2. 2

   Mix diced eggs, onion, and pickles.

3. 3

   Season to taste.

4. 4

   Add shrimp.

5. 5

   Arrange on lettuce leaves.

6. 6

   Garnish with sliced tomatoes.

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 Combine shrimp, celery, and French dressing. Add salt and pepper. Chill. Drain. Mix with mayonnaise and lemon juice. Serve in lettuce cups with tomato slices and saltine crackers. Makes about 6 to 8 servings. Mrs. Fred F. McCabe Bogue Club 74 SHRIMP SALAD 2 cups boiled shrimp, cut in dash black pepper small pieces 1 tablespoon tartar sauce 1 cup celery 3 tablespoons sweet cubed 2 hard-boiled eggs pickles 1/4 teaspoon salt _ Boil peeled shrimp ten minutes. Combine with other ingredients. Moisten with mayonnaise. Chill and serve on lettuce. Mrs. J. R. Ball Harlowe Club SHRIMP SALAD 1 pound raw shrimp 1 tablespoon capers 1 cup diced celery 1 tablespoon lemon juice 1 cup lettuce, broken in small salt and pepper to taste pieces ¥2 cup mayonnaise or salad dressing Boil shrimp in salted water about 10 minutes. Cool, peel, and devein. Cut into pieces, not too fine. Dice celery, break up lettuce, and add may- onnaise, salt, pepper, capers (chopped). Mix all ingredients together. Place on green lettuce leaves and garnish with olives or tomato wedges or both. Mrs. Joe DuBois Crab Point Club SHRIMP SALAD Marinate 1 cup diced boiled shrimp in 3 tablespoons seafood cocktail sauce for 1 hour. Mix 2 small hard boiled eggs, diced (about 2/3 cup), 1 small onion (1/3 cup diced), and 4 cup sweet cubed pickles. Season to taste with celery salt, salt, and pepper.

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