I love this recipe, for some strange reason I hadn't thought about making this since I started eating low carb. Seeing it in the paper made me realize it can be a legal low carb dish.

Shrimp Slaw
By ELIZABETH PUDWILL
April 19, 2004 Houston Chronicle, Food Section

We have run this recipe before, but it has been about eight years, and I think it's worthy of running again. I got several responses to Sandra Ponders' request for Shrimp Slaw. This version sent in by Marjorie Day is from Hillmans Seafood and Fish House in Dickinson, Texas.

SHRIMP SLAW
1 medium head green cabbage, finely chopped
1 small onion, finely chopped
2 cups shelled cooked bay shrimp
3/4 cup mayonnaise (not salad dressing)
1/3 cup bottled Italian salad dressing
1/4 teaspoon onion salt
1/2 teaspoon garlic salt
1/2 teaspoon black pepper

? In large bowl, place cabbage, onion and shrimp.


? In small bowl, combine mayonnaise, Italian dressing, salts and pepper. Add to cabbage and shrimp.

? Refrigerate one hour to blend flavors, but it's best if left overnight.

? Makes 8-10 servings.

Sounds great!

__________________
It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001

Sounds like great picnic food. Mmmm! Thanks for the idea

Renee

I'm going to have to try that. I love shrimp!