Shrimp Salad
- 2 lb. shrimp
- 1 Tbsp. green pepper, finely chopped
- 1 c. celery, finely chopped
- 1/2 c. shallots, finely chopped
- 2 eggs, hard-boiled and finely chopped
- 1 c. Hellmann's mayonnaise
- salt and pepper to taste
- 1/4 c. parsley
- 2 tsp. liquid crab boil
- 2 tsp. salt
- 1/2 gal. water
- 8 pimiento strips
- Clean and devein shrimp.
- Bring 1/2 gallon of water, crab boil and 2 teaspoons of salt to boil.
- Add shrimp and return to boil. Remove from heat.
- Drain and ice down shrimp.
- Drain shrimp again and chop coarsely.
- Then add green pepper, celery, egg, parsley and mayonnaise.
- Serve in tomato, avocado or lettuce cups.
- Top with strips of pimiento.
- Garnish with wedge of lemon.
- Serves 4.
shrimp, green pepper, celery, shallots, eggs, mayonnaise, salt, parsley, liquid crab boil, salt, water, pimiento
Taken from www.cookbooks.com/Recipe-Details.aspx?id=617784 (may not work)