Crozier Lake Shrimp Salad


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Crozier Lake Shrimp Salad


Cottage Life Recipe Contest Winner, 2000 – Second Prize

  • Serves: 4-6
  • Course: Lunch


  • 1 cup (250 ml) mayonnaise
  • 1 cup (250 ml) sour cream
  • 1 tbsp (15 ml) lemon juice, freshly squeezed
  • 2-5 drops  Tabasco or hot sauce
  • 1 Golden Delicious apple, peeled, cored, and diced
  • ½ cup (125 ml) pineapple chunks
  • ½ cup (125 ml) romaine lettuce, shredded
  • ½ cup (125 ml) celery, chopped
  • salt and freshly ground pepper, to taste
  • 1 cup (250 ml) cooked salad shrimp
  • cucumber and lemon slices


  1. Combine mayonnaise, sour cream, tomato paste, lemon juice, and hot sauce. Mix well.
  2. Stir in apple, pineapple, romaine, and celery. Season to taste.
  3. Stir in shrimp. Spoon into wine goblets. Cover with plastic wrap and chill 4 hours to let flavours blend. Garnish with a thin slice of cucumber and lemon.
  4. Tips
  5. If you can't find fresh shrimp, use good-quality, frozen, pre-cooked shrimp, defrosted and drained.

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