Shrimp Salad

Shrimp Salad

2 ½ pounds (50-60 count) cooked, peeled and deveined shrimp, chilled
½ teaspoon anchovy paste
¼ teaspoon salt
¼ teaspoon white pepper
1 teaspoon Worcestershire sauce
¼ teaspoon dry mustard
1 tablespoon tarragon or white wine vinegar
1 green onion, chopped
1 teaspoon chopped parsley
¾ cup Hellman’s mayonnaise
¼ cup sour cream

In a large bowl, mix together all the ingredients, except the shrimp. Gently fold shrimp into dressing mixture. Chill. Serve on a bed of lettuce or in a hallowed out tomato, or throw caution complete to the wind and serve on a croissant.

Makes 6 to 8 servings


Just a thought: You can use low-fat mayonnaise and sour cream in this recipe.