Oriental shrimp salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4½ | cup | Water |
| 1½ | pounds | Unpeeled medium-size fresh shrimp |
| 1 | cup | Fresh bean sprouts |
| 1 | can | Sliced water chestnuts, drained (8-oz.) |
| ¼ | cup | Green onions |
| ¼ | cup | Chopped celery |
| ¾ | cup | Mayonnaise or salad dressing |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Soy sauce |
| ¼ | teaspoon | Ground ginger |
| 1 | cup | Chow mein noodles, divided |
| Lettuce leaves | ||
Directions
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel, devein, and chop shrimp.
Combine shrimp, bean sprouts, water chestnuts, green onions, and celery in a bowl. Combine mayonnaise and next 3 ingredients; stir well. Add mayonnaise mixture to shrimp mixture, tossing gently. Cover and chill.
Just before serving, stir in ¾ cup noodles. Spoon onto individual lettuce-lined plates, and sprinkle with remaining ¼ cup noodles.