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Seafood Salads



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Lobster Salad





1825



Three measured spoonfuls first of purest Oil
The flask must yield—the growth of Lucca’s soil;

These first with Salt the knowing artist blends,

(On this the union of the whole depends)

Then pungent Mustard add, then acid Wine;

And thus, the adverse fluids so combine,

No oily spots the keenest eye may note,

That on the homogenous liquid float.

Now Cayenne’s generous warmth I add; and now

Of macey essence half a drop allow.

Now bring the Lobster o’er whose shell is spread

The mottled white amid the darkest red;

Crack well the crooked claw, and slit the tail,

And tear the thorax from its solid mail;

Extract the pulp, the coral too divide,

And place them all in order by my side.

Now the crisp Lettuce in the bowl I shred,

(Blanched Endive serves in winter in its stead;

Nor then the snowy Celery disdain);

Now from the Tyrrhene wave Anchovies twain

I add; and Gherkins slice, and buds of Caper rain.

With these alternately the fish I spread,

And mingle with the white the coral’s red;

And solid egg in even slices lay,

In which round yellow orbs, white circles play;

Again the blended fluid in I throw,

And join, at last, the Beet-root’s crimson glow.



shrimp Salad





1936



Chop a half cup onions fine, and add in a half cup finely chopped celery. Mix in half a cup pimentos and some chopped parsley. Mix in four cups of cooked, cleaned shrimp. In a separate cup mix together two tablespoons vinegar, four tablespoons olive oil, two pinches of salt and one pinch black pepper. Stir dressing into shrimp mixture and serve on lettuce with hard-boiled eggs.


Indian River Crab Salad





1941



One cup celery, diced

1/2 cup cucumber, chopped

2 cups crab meat

1/4 cup olives, chopped

1/4 cup chili sauce

1 cup mayonnaise


Mix chili sauce and mayonnaise, then mix with other ingredients. Serve on lettuce.



Robert Shrimp Louie





1952



1 cup finely shredded lettuce

1 cup cooked shrimp, cleaned, split

1/2 cup thousand island dressing

1 medium tomato, peeled and sliced

1 hard-cooked egg, sliced

4 asparagus tips

2 rings bell pepper

1 tablespoon capers

1 lemon, cut in half


Place shredded lettuce in middle of cold plate. Arrange shrimp on top in neat line. Over the shrimp pour 4 tablespoons thousand island dressing to cover. On each side place half slice of tomato. On tomato arrange one slice hard-cooked egg. Place asparagus tip at each end. In center of shrimp place one bell pepper ring. Sprinkle some caper in center of ring. Serve with parsley, and lemon slices as desired. Two servings.



Shrimp Salad on Cheese Toast





1954



2 cups cooked or canned shrimp

1/2 cup diced celery

1/3 cup mayonnaise

Salt

Pepper


Mix ingredients, season to taste.


8 slices toast, crusts trimmed

American cheese slices

Lettuce

Olives


For each serving cover each of two slices of toast with a slice of cheese. Place under low broiler heat or in 350-degree oven until cheese melts. Cut one slice of cheese toast diagonally. Place a portion of shrimp salad in a lettuce cup on whole slice of cheese toast. Place sandwiches on serving plate and flank each sandwich with two half-slices of cheese toast. Place a dish of olives in the center.



Glenn Moore’s Restaurant Shrimp Salad





1950s



Dressing is half mayonnaise and half cocktail sauce. Fresh cooked and cleaned shrimp is cut up and mixed with finely chopped lettuce or Romaine, with about 3/4 cup chopped celery. Mix with dressing.


Shredded Lettuce and Shrimp Salad





1959



4 cups shredded lettuce

1 cup diced celery

1/2 cup diced green pepper

1 cup cooked shrimp

1/4 cup chopped parsley

1 tablespoon lemon juice

1/4 cup mayonnaise

1/2 teaspoon salt

1/8 teaspoon black pepper

Radish roses for garnish


Combine lettuce, celery, green pepper, shrimp and parsley. Mix lemon juice, mayonnaise, salt and black pepper. Add and toss lightly. Garnish with radish roses. Additional mayonnaise can be added if desired.



Creole Shrimp Salad





1963



1 1/2 pounds cooked and cleaned medium shrimp

1/3 cup salad oil

2 Tbsp garlic-flavored wine vinegar

1/2 tsp salt

1 tsp paprika

2 Tbsp Dijon mustard

1 cup finely diced celery

1/3 cup finely diced scallions, green tops included

1/4 cup minced parsley

Lettuce and tomatoes

Cucumbers or radishes


Slice shrimp in half lengthwise. With a fork beat together the oil, vinegar, salt, paprika and mustard; mix in celery, scallions and parsley. Arrange lettuce, tomato and cucumber or radishes on serving plate with shrimp in center. Pour sauce over shrimp. (Sauce may be made an hour ahead and refrigerated to blend flavors.)



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