Name: Shrimp Salad
Yield: Makes 4 servings
Ingredients: ¾ tsp. salt; Lettuce; ½ tsp. Worcestershire sauce; 1 tblsp. ketchup; 1 tblsp. lemon juice; ½ c. mayonnaise or salad dressing; 3 tblsp. diced dill pickle; 2 hard-cooked eggs, coarsely chopped; 1 c. coarsely chopped celery; 1 lb. shrimp, cooked, or 2 (5 oz.) cans, cleaned; ¼ tsp. pepper

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Louisiana salad with peppy seasonings

Ingredients

1 lb. shrimp, cooked, or 2 (5 oz.) cans, cleaned
1

Pescatarian

Method

Chill shrimp and if large, cut in halves or quarters.
Toss together shrimp, celery, eggs and pickle with mayonnaise which has been combined with lemon juice, ketchup, Worcestershire sauce and seasonings. Serve on crisp lettuce or salad greens. Garnish top with shrimp and egg.

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Shrimp Salad

Ingredients

Method

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