"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Hot Shrimp/Seafood Salad Recipe

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This recipe for Hot Shrimp/Seafood Salad, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brenda Pate, Physician Liaison
Added: Tuesday, September 23, 2008


1 cup chopped celery
1/4 to 1/3 c chopped bell pepper
1/4 to 1/3 c chopped onions
1/2 c chopped water chestnuts or slivered almonds
1/2 pint sour cream
salt and pepper
dash of Tabasco sauce (for extra kick if you like it)
1 lb small cooked shrimp
13 oz white tuna, water packed
1 c cooked crab meat (optional)
toasted bread crumbs
1 c mayonaise
2 tbsp olive oil or butter for saute
1 tbsp of melted butter to mix in toasted bread crumbs

Mix mayonaise, tabasco sauce, sour cream with tuna, shrimp, crabmeat. Saute celery, bell pepper, onion together in butter or olive oil until translucent--do not over cook. Add to seafood mixture. Add chopped water chestnuts or slivered almonds. Salt and pepper to taste, then fold into mixture.

Place in large casserole dish. Mix toasted crumbs with a TBS of melted butter and sprinkle over the top of the casserole. Bake at 350 degrees for 30 minutes.

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