Shrimp creole salad

Yield: 6 Servings

Measure Ingredient
1 pounds Shrimp in shells
1 \N Large garlic clove
4 \N Celery tops
2 \N Ribs celery,finely chopped
1 \N Hard-cooked egg,fine chopped
1 \N Small sweet pickle,fine chop
1 teaspoon Chopped hot peppers
2 tablespoons Mayonnaise
\N \N Salt(to taste)
\N \N Cayenne pepper(to taste)
\N \N Lettuce leaves
\N \N Avacado halves
\N \N 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 avacado halves or hollowed tomatoes.

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