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Shrimp Salad Recipe

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This recipe for Shrimp Salad, by , is from Godwin Family Reunion Cookbook 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Godwin
Added: Tuesday, April 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. of shrimp
*the bigger the better because of less handling
Louisiana Crawfish Crab and Shrimp Boil
1/2 head of cabbage
*1/4 of green and 1/4 of purple can be used for more color
1 carrot
*primarily for color
Hidden Valley Ranch Style Dressing
Kraft Mayonnaise

Directions:
Directions:
Peel and de-vein shrimp.
Boil shrimp in the crab boil, according to the instructions on the package.
Wash and dry the cabbage and carrot.
Grate or finely chop the cabbage.
Grate the carrot.

Once the shrimp has cooled down enough to handle, cut them up into bite size pieces (if they are not already that size).
Add the shrimp, cabbage and carrot together, in a large mixing bowl.
Add about equal quantities of Ranch and mayonnaise.
Mix it all together until blended well.
Adjust the Ranch and mayonnaise, as necessary, for taste and texture.
** I personally like more mayonnaise than the ranch.
** If done correctly, you should get a nice piece of shrimp with every spoonful.

Number Of Servings:
Number Of Servings:
Plenty for a family.
Preparation Time:
Preparation Time:
Some bit!
Personal Notes:
Personal Notes:
Warning and disclaimer--
If you get this right, do not throw rocks at your momma for not making this dish while you were growing up. If you do throw rocks at your momma, I am in no way responsible for bodily harm.

 

 

 

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