Nell B. Nichols

Shrimp Salad

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
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

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.