Shrimp And Cabbage Salad Recipe
Ingredients
| Sugar | 4 Tablespoon | |
| Flour | 2 Tablespoon | |
| Dry mustard | 2 Teaspoon | |
| Hot oil | 1⁄2 Cup (8 tbs) | |
| Cider vinegar | 1⁄2 Cup (8 tbs) | |
| Salt | To Taste | |
| Mayonnaise | 1⁄2 Cup (8 tbs) | |
| Cream | 1 Cup (16 tbs) | |
| Egg yolks | 2 | |
| Cabbage | 4 Cup (64 tbs) | |
| Cooked shrimps | 2 Cup (32 tbs) | |
| Capsico/Chillico or tabasco | 1 Dash |
Nutrition Facts
Serving size
Calories 420 Calories from Fat 245
% Daily Value*
Total Fat 27 g42%
Saturated Fat 4.2 g21.2%
Trans Fat 0 g
Cholesterol 58.1 mg19.4%
Sodium 174.4 mg7.3%
Total Carbohydrates 35 g11.7%
Dietary Fiber 0.99 g4%
Sugars 18.9 g
Protein 7 g14.2%
Vitamin A 2.8% Vitamin C 21.4%
Calcium 8.2% Iron 2.8%
*Based on a 2000 Calorie diet
Directions
Blend this mixture into 1/2 cup hot oil.
Add 1/2 cup cider vinegar.
Stir over low heat until it thickens.
Do not BOIL.
Mix the cream and egg yolks.
Add to pan stirring until smooth.
Season and cool slightly.
Pour warm sauce over 4 cups finely chopped cabbage and toss.
Cool and refrigerate Just before serving add the cooked shrimps and if desired mayonnaise to taste.
Chef
