"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Shrimp Shell Salad Recipe

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This recipe for Shrimp Shell Salad, by , is from The Hawthorne Staff Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jo Roberts


1 cup fat-free mayonnaise
1/2 cup seafood sauce
1 teaspoon prepared horseradish
1/2 teaspoon dried tarragon
1/2 teaspoon dried basil
1/4 teaspoon celery seed
1/8 teaspoon pepper
2 boild eggs
2 cups cooked small shrimp, divided
2 cups cooked small pasta she
3 celery ribs with leaves, chopped
3 green ,onions, thinly sliced
5 lettuce leaves
For dressing, in a bowl, whisk the first
seven ingredients. Cover and refriger
ate until chilled. Cut the eggs in half
discard yolks or save for another use

Chop egg whites. Set aside 10 shrimp for garnish; chop remaining shrimp.
In a bowl, combine the, chopped shrimp, pasta, celery, egg whites and green onions. Add dressing and toss to coat. Serve on lettuce. Garnish with the reserved shrimp.

Preparation Time:
Preparation Time:
20 Minutes




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