Serve this tasty shrimp salad in warm pita
bread or flour tortillas.
Shrimp Salad Filling
- 4 cups water
- 1 pound unpeeled, fresh medium shrimp
- 2 1/4 cups finely shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup seed, chopped tomatoes
- 1/4 cup sliced green onions
- 1 (8-ounce) can water chestnuts, drained
and chopped
- 1/3 to 1/2 cup mayonnaise
- 1/4 cup lemon juice
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground pepper to taste
- Bring water to a boil; add shrimp, and
cook 3 to 5 minutes. Drain well; rinse with cold water. Peel,
devein and coarsely chop shrimp.
- Combine shrimp, cabbage, carrots, tomatoes,
green onions and water chestnuts in a large bowl; toss gently.
Set aside.
- Combine remaining ingredients in a small
bowl; mixing well. Add mayonnaise mixture to shrimp mixture;
toss gently to combine.
Makes 6 servings.
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