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Shrimp Salad

Shrimp Salad
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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.


  • 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

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