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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I've had this recipe for years and get raves whenever I make it. It can be served on a bed of lettuce or a-top a flaky croissant. Either way, it's perfect for a quick , delicious lunch. -Molly Seidel, Edgewood, New Mexico Ingredients:
1 pound cooked small shrimp |
2 celery ribs, diced |
2 small carrots, shredded |
1 cup mayonnaise |
1/3 cup finely chopped onion |
dash salt and pepper |
2 packages (2-1/4 ounces each) sliced almonds |
8 croissants, split |
Directions:
1. In a large bowl, combine the shrimp, celery and carrots. In a small bowl, combine the mayonnaise, onion, salt and pepper. Pour over shrimp mixture and toss to coat.
2. Cover and refrigerate for at least 2 hours. Just before serving, stir in almonds. Serve on croissants. Yield: 8 servings.
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