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shrimp-and-cabbage-salad

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Ingredients

  • 2 cups cooked shrimp broken into smallish pieces, and a few whole shrimp for garnish
  • ½ cup chopped celery
  • ½ cup chopped shredded cabbage
  • Mayonnaise
  • 1 tablespoon prepared mustard
  • Salt and freshly ground pepper to taste
  • Watercress or sliced tomatoes
  • Hard-boiled eggs, sliced

Directions

Combine the shrimp, celery, and cabbage, and toss well with mayonnaise and mustard. Correct the seasoning and let the mixture ripen in the refrigerator 2 or 3 hours. Arrange on a bed of watercress or surround with a ring of sliced tomatoes. Garnish with additional mayonnaise, sliced hard-boiled eggs, and whole shrimp. Serve as a main course for lunch or supper.


© 1972 James A. Beard
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 4, includes 2 tablespoons of Mayonnaise, 1/8 teaspoon of added salt per serving, but does not include Hard-boiled eggs.

112kcal (6%)
33mg (3%)
5mg (8%)
47mcg RAE (2%)
157mg
24mg
12g
1g
1g
1g
113mg (38%)
511mg (21%)
1g (5%)
6g (10%)
2mg (11%)
 

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