Recipes > Salads > Seafood Salads > Shrimp Salad

Shrimp Salad

Instructions

Remove shrimps from can, cover with cold or ice water, and let stand twenty minutes. Drain, dry between towels, remove intestinal veins, and break in pieces, reserving six of the finest. Moisten with Cream Dressing II, and arrange on nests of lettuce leaves. Put a spoonful of dressing on each, and garnish with a whole shrimp, capers, and an olive cut in quarters.

Print recipe/article only | Save to del.icio.us

Source

The Boston Cooking-School Cook Book (1896)

Categories

Seafood Salads.