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Shrimp
Salad |
1 1/4 lbs cooked small or medium shrimp, peeled and well drained
2 large or 3 medium tomatoes seeded and chopped
2 green onions chopped
1 - 2 stalks celery chopped
1/2 small bunch of Italian parsley chopped
16 oz. package large curd cottage cheese (not skim or low fat)
1 - 2 heaping serving spoons mayo
1/2 teaspoon celery salt
ground pepper to taste
Combine, cover and chill.
Note: It is important to remove the seeds and all the jelly-like
bits from the tomatoes and to dry the shrimp so that the salad doesn’t
have too much moisture.
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