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