Shrimp with Coleslaw Recipe by Ruth Paget
Serves 6
Ingredients:
For Dressing:
-1 cup mayonnaise
-1 tablespoon lemon juice
-1 tablespoon Tabasco juice
For Coleslaw:
-3 cups finely shredded cabbage
-3 tablespoons finely sliced scallions
-3 tablespoons finely chopped green peppers
-1 tablespoon caraway seeds
-36 cooked shrimp without shells or heads
Steps:
1-Mix mayonnaise with lemon juice and Tabasco sauce.
2-Toss sauce with cabbage, scallions and green peppers.
3-Place coleslaw on 6 individual plates and sprinkle with caraway seeds.
4-Place 6 shrimp on each plate around the coleslaw and serve.
(A Royal Oak, Michigan recipe)
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
