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Shrimp Boat

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  Shrimp 3 Cup (48 tbs), cleaned (Cooked Or Canned)
  Diced celery 1 Cup (16 tbs)
  Hard-cooked eggs 4 , chopped
  Sliced green onions 1⁄3 Cup (5.33 tbs)
  Chopped dill pickle 1⁄4 Cup (4 tbs)
  Drained capers 2 Tablespoon
  Mayonnaise/Salad dressing 1 Cup (16 tbs)
  Chili sauce 2 Tablespoon
  Prepared horseradish 2 Teaspoon
  Salt 1 Teaspoon
  Vienna bread loaf 1 (About 11X5 Inches)
  Butter/Margarine 1 Tablespoon, melted

Reserve a few large shrimp for garnish; cut up remainder.
Combine first 6 ingredients.
Blend mayonnaise and seasonings; add to shrimp mixture and toss lightly.
Meanwhile, cut a large deep wedge out of Vienna loaf to make "boat." Brush the cut surfaces with melted butter.
Place loaf on ungreased baking sheet and toast in moderate oven (350°) for 15 minutes or till lightly browned.
Cool before filling.
Line bread "boat" with lettuce; mound with shrimp salad.
Trim with whole shrimp and "sails" of lemon slices flagged with water cress, if desired.
Pass lemon wedges.
Cut "boat" in 6 to 8 slices.

Recipe Summary

Cook Time: 
15 Minutes

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