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Cuisine

Shrimp Salad

Demonstrated by: Petty Officer Robert Bacosa, United States Navy.
From Ship to Shore on May 1, 2000.

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Ingredients:

Shrimp Salad

  • 3 cups water
  • 1 tablespoon rosemary leaves
  • 3 chicken-flavored bouillon cubes
  • 2 lb shrimp, shelled and cleaned
  • 3/4 cup low-fat mayonnaise
  • 1/4 cup minced celery
  • 1/4 cup minced carrots
  • 1/2 cup minced onion
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon pepper
  • 1 head iceberg lettuce, torn into bite-sized pieces
  • 1 lemon, cut into wedges
  • Paprika

Directions:

  1. In a sauce pot, add water, rosemary, and bouillon; bring to a boil.
  2. Add shrimp and cook for 2 to 3 minutes.
  3. Drain and chill shrimp.
  4. Dice 3/4 of the chilled shrimp; combine with mayonnaise, celery, carrots, onion, garlic powder, and pepper.
  5. Place lettuce on a serving platter; top with shrimp mixture.
  6. Garnish with lemon wedges and remaining whole shrimp.
  7. Sprinkle with paprika.

Makes 6 servings.

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