Makes a nice croissant filler or a spread for crackers. Rebecca Child
| 1 pound large peeled and deveined cooked shrimp 1 cup chopped celery 1 large carrot, shredded 1/2 cup chopped onion 2 hard-boiled eggs, chopped 3/4 cup mayonnaise salt and pepper to taste Directions: In a large bowl, gently toss the shrimp, celery, carrot, onion, and eggs, and mayonnaise. Season with salt and pepper. Chill until ready to serve. Number Of Servings:6 |
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