Return to Content

Shrimp Salad

Shrimp Salad
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 3-4

Refreshing and satisfying fare with a touch of luxury. Serve it with jellied madrilène for the soup course and hot garlic French bread.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1/2 head lettuce, washed, dried, and crisped
  • 2 tomatoes, sliced thin
  • 1/2 pound cooked shrimp
  • 1/2 pound mushroom caps, sautéed lightly, and cooled
  • a few stuffed green olives, halved
  • 1/3 cup sour cream
  • 1/3 cup cottage cheese
  • 1/3 cup mayonnaise
  • 2 hardcooked eggs, quartered
  • salad herb mixture
  • 1 teaspoon sherry
  • parsley
  • paprika
  • salt


Make the salad dressing, using the sour cream, mayonnaise, and cottage cheese. Season with a little salt, salad herb mixture, and the sherry. If you use canned shrimp and mushrooms, rinse them thoroughly before using. Mix them, with the halved olives, into the dressing. Line a shallow, medium-sized salad bowl with lettuce, and place a row of tomato slices around the bowl so that the lettuce shows above them. Spoon the shrimp mixture into the middle. Sprinkle with parsley. Garnish with the hardcooked egg sections sprinkled with paprika.
Updated Tuesday, October 16th, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111