The American Favorites section is where we have placed recipes for dishes that have become American favorites; these recipes are for foods that are enjoyed by many people throughout this great country of ours. In this particular section, I won't assign a specific part of the country as being the origin of the recipe.
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1 pound medium-sized raw shrimp, shelled and deveined
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Bring 1 quart of lightly salted water tom a boil in a stainless-steel or
enameled saucepan. Drop in the shrimp and boil them briskly for about 5
minutes, or until they turn pink and are firm to the touch. Do not overcook.
Drain them at once and plunge them into cold water to stop their cooking.
Drain again on paper towels and chill.
Dressing
1¼ c mayonnaise, freshly made, or 2 T finely chopped fresh parsley
a good, unsweetened commercial 1 tsp fresh tarragon, finely chopped,
variety or ½ tsp dried tarragon
¼ c chili sauce, strained Salt
1 T chopped fresh chives White pepper
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To make the dressing, in a small bowl combine the mayonnaise and the
strained chili sauce, the chives, parsley and tarragon. Mix together
thoroughly and taste. Season with salt and white pepper if necessary.
Salad
1 tsp lemon juice 2½ inches in diameter
½ tsp salt 6 artichoke bottoms, canned or
3 T mayonnaise freshly cooked
2 c shredded iceberg lettuce 3 hard-cooked eggs, finely chopped
6 half-inch slices tomato, about 6 strips pimiento (optional)
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For the shrimp mixture, toss all but 6 of the shrimp (reserve them for
the garnish) with the lemon juice and ½ tsp salt. Then add 3 T of mayonnaise
to the shrimp and stir gently until they are well coated.Construct the salad on individual chilled salad plates. Place a thin bed of shredded lettuce about 3 to 4 inches in diameter in the center of each plate. Put a tomato slice in the center of the lettuce, arrange an artichoke bottom on top of it and spoon equal amounts of the shrimp mixture into the slight hollow of each artichoke bottom. Sprinkle the chopped egg around the exposed circle of lettuce and garnish each mound of shrimp with the reserved shrimp. Top with a strip of pimiento if desired. Serve chilled and pass the dressing separately. Serves 6.
NOTE: This salad is often made with Dungeness crab and decorated with crab legs. Any crab meat may be substituted for the shrimp.
