Shrimp Creole Salad Recipe - Cooking Index
1 lb | 454g / 16oz | Shrimp in shells |
1 lb | 454g / 16oz | Garlic clove (large) |
4 | Celery tops | |
2 | Celery - finely chopped | |
1 | Hard-cooked egg - fine chopped | |
1 | Sweet pickle - fine chop (small) | |
1 teaspoon | 5ml | Chopped hot peppers |
2 tablespoons | 30ml | Mayonnaise |
Salt - (to taste) | ||
Cayenne pepper - (to taste) | ||
Lettuce leaves | ||
Avocado halves | ||
Whole tomatoes |
1. Drop shrimp, garlic and celery tops into boiling water; boil for about 15 minutes.
2. Peel and devein shrimp; cut each into 2 or 3 pieces.
3. Combine chopped celery, egg, pickle, hot peppers, mayonnaise and shrimp; mix thoroughly, adding salt and cayenne to taste.
4. Serve on lettuce leaves or use to fill avocado halves or hollowed tomatoes.
Source:
Bill Wight
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