"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb


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This recipe for CAJUN SHRIMP ROLL, by , is from The MSSDAR Brunch to Punch Bunch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Wilda Thomas, Shuk-ho-ta Tom-a-ha Chapter


2 T salt
2 fresh lemons, halved
2 lb small (or chopped large) raw, peeled and deveined shrimp
6 c mayonnaise
1 c finely diced celery
6 c finely diced green bell pepper
4 T diced green onion tops
4 T chopped cilantro
2 T chopped fresh thyme
2 T chopped fresh mint leaves
6 tsp cayenne pepper
6 tsp freshly ground black pepper
2 T freshly squeezed lemon juice
Kosher salt
4 hoagie buns (great if you can find with sesame seeds)
4 large fresh lettuce leaves (butter lettuce is best)

Fill large pot half way with water and salt placing over high heat. Squeeze lemon halves into the water and then drop into pot. Bring to a boil and add shrimp. Stir shrimp and let return to a boil. Turn off heat and let sit for 3 minutes or until opaque. Do not overcook! Drain shrimp and rinse under cold water to stop the cooking. Place shrimp in bowl, cover it and refrigerate.

In a large mixing bowl stir to combine mayonnaise, celery, bell pepper, green onion tops, cilantro, thyme and mint. Then add the cayenne, black pepper and lemon juice, stirring to combine. Add salt to taste. Add shrimp to the mixture and stir to combine thoroughly. Taste again and adjust any ingredient to your desired taste and texture. Cover and refrigerate for at least 30 minutes or longer. Line four buns with a lettuce leaf and pile on a generous portion of shrimp salad.

Number Of Servings:
Number Of Servings:
Serves 4




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