A Year-Round Guide to Franklin and Nantahala

Recipe contributed by Joyce Taylor 1 pound cooked shrimp, peeled, deveined, and coarsely chopped ½ cup mayonnaise 2 tablespoons fresh lemon juice ½ cup celery, chopped ¼ teaspoon Tabasco sauce

Rosemary and Goat Cheese Strata

Recipe contributed by Joyce Taylor 1 pound cooked shrimp, peeled, deveined, and coarsely chopped ½ cup mayonnaise 2 tablespoons fresh lemon juice ½ cup celery, chopped ¼ teaspoon Tabasco sauce

Chopped Shrimp Salad

Recipe contributed by Joyce Taylor

1 pound cooked shrimp, peeled, deveined, and coarsely chopped
½ cup mayonnaise
2 tablespoons fresh lemon juice
½ cup celery, chopped
¼ teaspoon Tabasco sauce
¼ teaspoon salt
⅛ teaspoon white pepper, freshly ground
2 hard-cooked eggs, diced
Lettuce leaves (optional)
Tomato wedges (optional)

In a medium bowl, combine mayonnaise, lemon juice, celery, Tabasco, salt, and pepper. Gently stir in eggs and shrimp. Mix thoroughly. Chill several hours or overnight. Serve on lettuce leaves. Garnish with tomato wedges.

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This story was published on May 29, 2023

Our State Staff

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