Shrimp Salad

Ingredients

• a can of shrimps
• the heart leaves of four small heads of lettuce
• a generous half-pint of Mayonnaise dressing
• a tablespoonful of oil
• two of vinegar
• half a teaspoonful of salt
• a quarter of a teaspoonful of pepper

Method

1. 1

   Rinse the shrimps in ice-water and drain.

2. 2

   Mix with a marinade of oil, vinegar, salt, and pepper, and let stand in the ice-chest for two hours.

3. 3

   Arrange lettuce leaves in shell form on a flat dish, mix half the dressing with the shrimp, and fill each shell with the mixture.

4. 4

   Top with remaining dressing and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 224. The excerpt below is the record exactly as published.

a table-spoonful of oil, a saltspoonful of salt, and one-third of a saltspoonful of pepper. Clean the sweetbreads, and boil them in water for twenty minutes ; then cool them, and cut them into cubes. Add the vinegar, oil, salt, and pepper. Place the dish in the refrigerator for an hour. Prepare the lettuce and celery, and put them in the refrigerator to chill. At serving-time mix the celery and sweetbreads, and add half the dressing. Arrange the six lettuce leaves in a flat dish. Divide the sweetbread mixture into six parts, and place it on the lettuce leaves. Drop the re- mainder of the dressing in teaspoonfuls on the sweet- breads. Serve at once. 430 MISS PARLOA'S KITCHEN COMPANION. Lobster Salad. Cut into cubes enough boiled lobster to make a quart. Put it into a bowl, and mix with it a marinade made by mixing three table-spoonfuls of vinegar, one of oil, one teaspoonful of salt, and half a teaspoonful of pepper. Put the bowl in the refrigerator for an hour or more. Wash the heart leaves of four heads of lettuce. Place them in a dish, and sprinkle with cracked ice. At serving-time stir half a pint of Mayonnaise into the dish of lobster. Shake the ice and water from the lettuce. Place two leaves together in the form of a shell, and arrange them on a flat dish. Put a table-spoonful of lobster in each shell, and a teaspoonful of dressing on top of the lobster. Oyster Salad. For a two-pound can or a solid quart of oysters use dressing made as follows : Beat well four eggs. Add to them a gill each of cream and vinegar, one teaspoonful of mustard, one of celery seed, one of salt, one-fifth of a teaspoonful of cayenne, and two table-spoonfuls of but- ter. Place in the double-boiler, and cook until as thick as soft custard. It will take about five or six minutes. The dressing must be stirred from the time it is put on the fire until it is taken off; and when that time comes, add two table-spoonfuls of powdered and sifted crackers. Heat the oysters to the boiling-point, in their own liquor. Drain them, and add the dressing. Stir lightly, and set away in a cold place for an hour or more. The cracker and celery seed may be omitted, and at serving-time a pint of celery, sliced thin, may be added. SALADS. 431 Shrimp Salad. For this salad there will be required a can of shrimps, the heart leaves of four small heads of lettuce, and a generous half-pint of Mayonnaise dressing. Remove the shrimps from the can to a large bowl full of ice-water, and after rinsing them, drain off all the water. Place the shrimps in another bowl, and after sprinkling upon them a marinade made of a table-spoon- ful of oil, two of vinegar, half a teaspoonf ul of salt, and a quarter of a teaspoonful of pepper

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