"The belly rules the mind."--Spanish Proverb

Shrimp Salad Recipe

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This recipe for Shrimp Salad, by , is from Clarington UMC, 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!

Peggy Thurston


2 Tbsp. Shortening
1 can Shrimp
1 c. Celery, cubed
1 c. Tart apples, cubed
1 c. Brazil Nuts, broken
1/2 c. English Walnuts, broken
1 Lemon
4 Tbsp. Vinegar
2 Tbsp. Water
4 Eggs
1 tsp. Dry Mustard
1 tsp. Salt
1 tsp. Sugar
1/2 tsp. White Pepper
1/2 c. Thick Cream
1 c. Whipped Cream
Crisp Lettuce Leaves

Break shrimp into pieces. Put into earthenware dish. Moisten with a little melted shortening, season with vinegar, salt and pepper. Put apple cubes into a dish and sprinkle lightly with lemon juice. Put in celery and add a little more lemon juice. Toss together, cover and set aside. Heat vinegar and water in double boiler. Beat eggs then gradually add them to vinegar, stirring all the time. Add shortening and cook slowly, stirring constantly. Remove from fire and beat till cold. Then add mustard, salt, sugar, and pepper. Add the thick cream just before serving. When ready to serve, toss nuts, celery, apples and shrimp together. Add a little dressing. Heap on crisp lettuce leaves on individual places. Pour a heaping spoonful of dressing over each portion of salad. Top with spoonful of unsweetened whipped cream.




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