Johnny West
Well-known member
I love this salade and never do it enough. I didn't know if I should post this ethnic, seafood, or salad so posted it salad. A friend has eaten at Mama Leone's but see they are now closed. I was lucky to find a copy of their cookbook at a used book store, along with the previous owner's notes. My friend, Andrew, has dinner parties where he makes the whole dinner using recipes from this book. I will say they need de-fatting. ll
Shrimps Salad
6 slices of Italian salami 1/4 inch thick
1 large green, red, or yellow pepper
20 jumbo shrimp, boiled
2 celery stalks with leaves, diced
6 whole green scallions, diced
3 hard cooked eggs, quartered
3 medium sized hard tomatoes, quartered
(Roma)
Pinch of salt
Pinch of freshly ground black pepper
6 heaping tbs of Mother Leone's Shrimp Sauce
Cut the salami into strips 1 1/4 inches long and slice
the peppers into long thin strips. Place in a big bowl
with the shrimps, diced celery and scallions; refrigerate.
Refrigerate eggs and tomatoes separately. When ready to
serve, add salt and pepper and toss. Arrange eggs and
tomatoes over top. Spoon shrimp sauce over all. Serve on
the antipasto or as a main course. Serves 4 or 5.
Mother Leone's Shrimp Sauce
2 whole scallions or 1 tbs grated sweet onion
6 tbs finely chopped fresh green or red bell pepper
2 tbs Spanish capers, finely chopped
2 tbs prepared horseradish
1 cup mayonnaise, preferably homemade with olive oil
1/2 cup chili sauce
1/2 tsp crushed red pepper
1/2 tsp freshly ground black pepper
1/2 tsp salt
1 garlic clove, mashed
Slice scallions lengthwise and finely chop, or grate the
sweet onion. Place the scallions or onion, green or red
pepper, capers, and horseradish in a strainer and drain
for 15 minutes. Combine mayonnaise and chili sauce in
a bowl. add red and black pepper, salt and garlic. Whip
well together with a whisk. add drained ingredients and
beat or mix well. Taste for salt. Refrigerate. Use over
shrimps, crab meat, or chicken lobster. Makes two cups.
I prefer a lot on my salade. This can be on the tangy side
depending on how hot your red chili peppers and horse
radish is. My bud adds a dash of cayenne and that really
warms up the dressing.
Shrimps Salad
6 slices of Italian salami 1/4 inch thick
1 large green, red, or yellow pepper
20 jumbo shrimp, boiled
2 celery stalks with leaves, diced
6 whole green scallions, diced
3 hard cooked eggs, quartered
3 medium sized hard tomatoes, quartered
(Roma)
Pinch of salt
Pinch of freshly ground black pepper
6 heaping tbs of Mother Leone's Shrimp Sauce
Cut the salami into strips 1 1/4 inches long and slice
the peppers into long thin strips. Place in a big bowl
with the shrimps, diced celery and scallions; refrigerate.
Refrigerate eggs and tomatoes separately. When ready to
serve, add salt and pepper and toss. Arrange eggs and
tomatoes over top. Spoon shrimp sauce over all. Serve on
the antipasto or as a main course. Serves 4 or 5.
Mother Leone's Shrimp Sauce
2 whole scallions or 1 tbs grated sweet onion
6 tbs finely chopped fresh green or red bell pepper
2 tbs Spanish capers, finely chopped
2 tbs prepared horseradish
1 cup mayonnaise, preferably homemade with olive oil
1/2 cup chili sauce
1/2 tsp crushed red pepper
1/2 tsp freshly ground black pepper
1/2 tsp salt
1 garlic clove, mashed
Slice scallions lengthwise and finely chop, or grate the
sweet onion. Place the scallions or onion, green or red
pepper, capers, and horseradish in a strainer and drain
for 15 minutes. Combine mayonnaise and chili sauce in
a bowl. add red and black pepper, salt and garlic. Whip
well together with a whisk. add drained ingredients and
beat or mix well. Taste for salt. Refrigerate. Use over
shrimps, crab meat, or chicken lobster. Makes two cups.
I prefer a lot on my salade. This can be on the tangy side
depending on how hot your red chili peppers and horse
radish is. My bud adds a dash of cayenne and that really
warms up the dressing.
