Oregon Shrimp and Cabbage Salad
Created by Chocolatll on July 27, 2014
- Servings: 7
- Prep Time: 15m
- Cook Time: 4h
- Recipe #13407
Ingredients
- 5 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons dry mustard
- 1/2 teaspoon salt
- 1 dash hot sauce
- 1/2 cup oil (vegetable oil)
- 1/2 cup cider vinegar
- 1 cup heavy cream
- 2 egg yolks (beaten)
- Salt to taste
- Black pepper to taste
- 4 cups cabbage, finely chopped
- 2 cups cooked shrimp (tiny salad shrimp)
- 1/2 cup mayonnaise (or heavy cream, optional)
How to Make
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Step 1: Combine sugar, flour, mustard, salt and hot sauce in small bowl. Set aside.
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Step 2: Heat oil in a saucepan.
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Step 3: Add vinegar and cook over low heat, stirring, until thickened. Do not boil.
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Step 4: Mix cream and egg yolks together.
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Step 5: Slowly add to pan, stirring constantly until smooth.
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Step 6: Season and let cool slightly.
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Step 7: Pour over cabbage.
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Step 8: Mix well.
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Step 9: Cool and refrigerate several hours.
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Step 10: Just before serving, mix in shrimp.
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Step 11: Mix in mayonnaise or cream if desired.
Nutritional Facts
- Serving Size: 1 (139.9 g)
- Calories 351.9
- Total Fat - 29.4 g
- Saturated Fat - 7.7 g
- Cholesterol - 52.4 mg
- Sodium - 519.6 mg
- Total Carbohydrate - 19 g
- Dietary Fiber - 0.9 g
- Sugars - 11.3 g
- Protein - 4.1 g
- Calcium - 56.1 mg
- Iron - 0.9 mg
- Vitamin C - 20.7 mg
- Thiamin - 0 mg