Big Boy Shrimp Chef Salad 1953 Recipe

"This is an old shrimp salad from 1953 they used garlic and oil dressing but you do you it was 60 cents lol it was served with a toasted buttered bun"

Ingredients

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1 head iceberg lettuce, chopped
1 cup tomatoes,cut in 8ths and cut in 1/2 again

1 avocado,sliced
8 ounces cooked shrimp, peeled

Nutritional

Serving Size: 1 (640.3 g)
Calories 321.1
Total Fat - 13.6 g
Saturated Fat - 2.3 g
Cholesterol - 239.1 mg
Sodium - 1120 mg
Total Carbohydrate - 22.2 g
Dietary Fiber - 10.4 g
Sugars - 9.9 g
Protein - 31.4 g
Calcium - 187.5 mg
Iron - 2.5 mg
Vitamin C - 28.3 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

In bowl

Step 2

Place the lettuce

Step 3

Then lay avocado on top sprinkle tomatoes over

Step 4

Then shrimp

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

For best results, use a ripe avocado that is slightly soft to the touch.
Choose cooked shrimp that is fresh, not frozen.

Ingredient substitutions

Instead of iceberg lettuce, use mixed greens. This substitution provides more vitamins and minerals, as well as a variety of flavors.
Instead of cooked shrimp, use grilled chicken. This substitution provides a different flavor profile and is a leaner protein option.

Variations

Taco Shrimp Salad In a medium bowl, combine the lettuce, tomatoes, avocado, cooked shrimp, and 1/2 cup of your favorite taco seasoning. Mix well and serve with toasted, buttered bun.

Serve with

Garlic Parmesan Roasted Potatoes: Roasted potatoes are a great side dish to pair with this Big Boy Shrimp Chef Salad. They are easy to prepare and add a delicious crunch to the salad. The garlic parmesan flavor will bring out the flavors of the shrimp and the salad.

Grilled Asparagus: Grilled asparagus is a great side dish to pair with this Big Boy Shrimp Chef Salad. It adds a nice smoky flavor to the salad and complements the shrimp perfectly. Asparagus is also a healthy vegetable that provides a good source of vitamins and minerals. This makes it a great addition to any meal.

FAQ

Q: What type of dressing should I use?

A: You can use garlic and oil dressing, or use any other dressing of your choice.

Q: How do I make a salad?

A: Start by washing and cutting your desired vegetables and adding them to a bowl. Add some protein like grilled chicken, boiled eggs, or beans. Add a dressing of your choice and toss the salad. Enjoy your homemade salad!

Fun facts:

This recipe is from the 1953 Big Boy restaurant cookbook, which was the first cookbook published by a national restaurant chain.

The Big Boy Shrimp Chef Salad was a favorite of Elvis Presley, who was known to order the salad when he visited the Big Boy restaurant in Memphis, Tennessee.