Shrimp Salad

Ingredients

• 1 pound of shrimp
• 2 slices of lemon
• 1 onion
• a few parsley sprigs
• 2 tablespoons cream cheese
• 1 teaspoon Worcestershire sauce
• 1 tablespoon chili sauce
• 2 teaspoons horseradish
• 1/4 cup celery, cut fine
• 2 tablespoons green pepper
• 1 hard-boiled egg, chopped
• |, tablespoon grated onion
• 3/4 teaspoon salt
• dash of Tabasco

Method

1. 1

   Shell, devein, and cook shrimp in salted water for 20 minutes with lemon, onion, and parsley.

2. 2

   After cooking, chop shrimp very fine.

3. 3

   Mix all ingredients well, and serve on lettuce or roll in balls and roll balls in chopped parsley.

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

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