Shrimp Salad
Origin: Clarksville, Tennessee
Source: Martha McCulloch-Williams, 1913
Ingredients
- shrimp
- celery
- very little onion
- salt
- pepper
- mayonnaise
- hard-boiled eggs
- lemon
- beets
- celery tips
Instructions
- Boil the shrimp and pick the meat from the shells. If the shrimp are large, cut them in half; otherwise leave them whole.
- Season the shrimp well with salt and pepper. Mix them thoroughly with the crisp celery and a very little onion, both chopped fine.
- Heap the mixture in a salad dish and cover with a good mayonnaise.
- Garnish with sliced hard-boiled eggs, sliced lemon, sliced beets, and celery tips.