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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Harrelson Estate in Detroit, Michigan in 1984. Ingredients:
1 pound small cooked shrimp |
juice of 1/2 lemon |
1 cup diced celery |
1 cup chopped watercress or lettuce |
3 tablespoons mayonnaise |
1 tablespoon heavy cream |
1/2 teaspoon curry powder |
Directions:
1. Peel and devein shrimp.
2. Sprinkle with lemon juice and chill.
3. Mix shrimp, celery and greens.
4. Mix mayonnaise with cream and curry powder.
5. Add a tap or two of water the shrimp was cooked in.
6. Mix all.
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