Shrimp and Celery Salad

Recipe No. 455 from the U.S. Army’s WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

• Shrimps — 40 pounds
• Salt — as needed
• Water, boiling — as needed
• Lemon juice — 5½ ounces (11 mess kit spoons)
• Celery, diced — 14 pounds (14 No. 56 dippers)
• Salt — 3 ounces (6 mess kit spoons)
• Pepper — as needed

Lettuce — 6 heads

• Mayonnaise or salad dressing — 2 quarts (2 No. 56 dippers)

Directions

1. Cover shrimps with boiling salted water. Heat to boiling point; boil 15 to 20 minutes until shrimps turn pink. Drain.
2. Cover with cold water; drain. Remove shells and black intestinal vein running along the back.
3. Cut shrimps into uniform pieces; add lemon juice.
4. Combine shrimps, celery, salt, and pepper; mix well.
5. Serve on lettuce with mayonnaise or salad dressing (recipes Nos. 459 to 484).

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Shrimps — 3 lb 3¼ oz Salt — to taste Water, boiling — to taste Lemon juice — ½ oz Celery, diced — 1 lb 2 oz Salt — about 1½ tsp Pepper — to taste Lettuce — ½ heads Mayonnaise or salad dressing — 10¼ tbsp

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 455, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.