| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Side dish, Condiments, Salads, Seafood |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Shrimp; fresh or frozen, |
|
|
Peeled and deveined |
| 4 |
c |
Cabbage; shredded |
|
|
(about 1/2 medium head) |
| 1/4 |
c |
Green onions; tops included, |
|
|
Sliced |
| 3/4 |
c |
Mayonnaise |
| 1/4 |
c |
Fresh lemon juice |
| 1 |
ts |
Sugar (optional) |
| 1 |
ts |
Seasoned salt |
| 1/2 |
ts |
Dry mustard |
| 1/4 |
ts |
Worcestershire sauce |
| 1/4 |
ts |
Tabasco sauce |
INSTRUCTIONS
Boil shrimp. Reserve a few whole shrimp for garnish and chop the remainder.
In a bowl, toss cabbage, cooled shrimp and onions; set aside. In a small
bowl combine mayonnaise, lemon juice, sugar, seasoned salt, mustard,
worcestershire and tabasco sauce. Pour over shrimp mixture and toss to
coat. Add salt to taste. Garnish with reserved shrimp and chill at least 6
hours (or overnight).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”