Shrimp Cankton Salad
|Medium shrimp||2 1⁄2 Pound|
|Shredded purple cabbage||2 Cup (32 tbs)|
|Shredded cabbage||2 Cup (32 tbs)|
|Minced onion||1⁄2 Cup (8 tbs), minced|
|Minced celery||1⁄2 Cup (8 tbs) (For Garnish)|
|Green onion||1 1⁄2 Cup (24 tbs)|
In large stockpot, bring 4 quarts water to a rolling boil over high heat.
Shrimp will almost immediately turn pink.
Let water return to a boil (use a wooden spoon to gently stir shrimp to let water reheat more quickly), then immediately remove pot from heat and use tongs to remove one shrimp.
Test for doneness by shelling and eating this is lagniappe. (Do not overcook. The shrimp are almost ready to eat when they first turn that lovely pink color and are opaque.) If shrimp are not cooked, return pan to high heat and cook a few seconds more, just until done.
Immediately pour them into a colander (reserve liquid to use as shrimp or seafood stock in other recipes) and run cold water over shrimp or place a few ice cubes on them to cool them for shelling.
Shell and devein shrimp and reserve.
In large bowl, combine the shrimp, purple and green cabbages, onion, celery, Green Onion Salad Dressing and Seafood Magic.
Refrigerate until chilled.
Stir well, then serve on individual salad plates lined with a large lettuce leaf and garnished with 1 or 2 tomato wedges.