Ingredients
1 head iceberg lettuce
Wednesday, August 17, 2011
The best ever eaten shrimp salad!
3 hearts romaine lettuce
The best ever eaten shrimp salad!
1 medium onion
1 cup sour cucumber slices
3 eggs
2 pounds shrimp, heads off
4 tablespoons seafood boil mix (Zatarain Pro Boil is preferred)
4 stalks of celery
2 cups mayonnaise
1 cup horseradish mustard
1 tablespoon paprika
1 teaspoon garlic powder
1 / 2 teaspoon salt
1 / 2 teaspoon redPepper
Preparation
The secret of this salad is finely chopping each ingredient.
Cook the eggs and when they are cooled remove the shell and set aside.
In a separate pan, cook the shrimp with a shrimp boil mix. Bring to a boil for 3 minutes. Set aside and let cool for 5 minutes. Rinse in cold water, peel and set aside.
Wash lettuce and spin a paper towel dry or dry and set aside. (If your salad is not dry your saladpaste)
Prepare the sauce:
Take 2 cups of mayonnaise and mix with a cup of mustard, horseradish. Add a tablespoon of paprika. Set aside.
Put the salad in the freezer for 30 minutes to 1 hour before serving.
In a large bowl, chop the iceberg, romaine and hearts of the two, creating a heart for the coating.
Finely chop the cucumbers and add celery and onion salad
Take half of the shrimp and cut into 1 / 4 in pieces. Take the other half and cuteach shrimp into three parts. In salad.
Chop and add egg mixture.
Dust with salt, pepper and garlic
Do not add the dressing until ready to serve.
Take your meals from the freezer.
Take the remaining mixture and use Roman as a base for shrimp salad. Add the shrimp salad spread mixture of pepper and serve.
The best ever eaten shrimp salad!Visit : Kitchen Exhaust Fans
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