Number of servings :
Type of meal : | Side Dishes | Side Dishes
Special diet :
1/4 cup (50 mL) finely chopped celery
2 tbsp (30 mL) lemon juice
1/4 cup (50 mL) mayonnaise
2 tbsp (30 mL) finely chopped
1/4 tsp (1 mL) salt
1 lb (500 g) cooked shrimp, diced
4 tsp (20 mL) unsalted butter or margarine, softened
4 soft rolls, split and toasted
4 romaine leaves, cut to fit rolls
In a medium-size bowl, mix celery, lemon juice, mayonnaise, tarragon, cayenne, and salt. Add shrimp and toss to mix well. Spread 1 teaspoon (15 mL) butter on each roll bottom, divide shrimp salad equally among them, top with romaine, and cover with the top halves of rolls.
Makes 4 servings.
Crab Salad: Prepare as directed above, substituting lump crabmeat for shrimp. Add 1/4 cup (50 mL) diced sweet red pepper. Omit rolls, butter, and romaine; instead, serve salad on seeded, peeled, lengthwise quarters of papaya and sprinkle with chopped parsley.
Tuna Salad: Prepare as directed above, using only 2 tablespoons (30 mL) chopped celery. Increase mayonnaise by 1 tablespoon (15 mL). Substitute1 tablespoon (15 mL) chopped fresh dill for parsley and add 3 tablespoons (45 mL) each finely chopped red onion and sweet pickle, and 1 tablespoon (15 mL) capers. Substitute two 6-1/2 oz (200 g) cans drained solid white tuna for shrimp.
Imported on 2011-01-20 16:41:26 — Original ID:572