Shrimp-Egg Salad Recipe
Ingredients
12 ounces fresh or frozen shelled shrimp
1 stalk celery, cut up
1 tablespoon mixed pickling spices
1/2 cup sliced celery
1/4 cup chopped onion
1/4 cup diced green pepper
2 bay leaves
2/3 cup salad oil
1/3 cup vinegar
1 tablespoon capers and juice
3/4 teaspoon salt
3 drops bottled hot pepper sauce
2 hard-cooked eggs, sliced, Lettuce
Directions
In saucepan combine shrimp, cut up celery stalk, pickling spices, and 1 tablespoon salt with enough boiling water to cover shrimp.
Return to boiling.
Remove from heat and let stand 3 minutes.
Drain.
Layer drained shrimp, 1/2 cup celery, onion, and green pepper in shallow bowl.
Add the bay leaves.
Combine remaining ingredients except eggs and lettuce; pour over shrimp mixture in bowl.
Chill at least 24 hours.
Drain; remove bay leaves.
Reserve marinade.
Add hard-cooked eggs to shrimp mixture and toss lightly.
Serve mixture on lettuce.
Pass marinade or mayonnaise.
Return to boiling.
Remove from heat and let stand 3 minutes.
Drain.
Layer drained shrimp, 1/2 cup celery, onion, and green pepper in shallow bowl.
Add the bay leaves.
Combine remaining ingredients except eggs and lettuce; pour over shrimp mixture in bowl.
Chill at least 24 hours.
Drain; remove bay leaves.
Reserve marinade.
Add hard-cooked eggs to shrimp mixture and toss lightly.
Serve mixture on lettuce.
Pass marinade or mayonnaise.
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