Hot Seafood Salad

Serves: 5
Total Calories: 242


2 cups cut-up, cooked shrimp (1-pound frozen package)
2 cups cubed brick cheese (Monterey Jack)
1 cup chopped celery
1/4 cup toasted, slivered almonds
1/4 cup chopped green bell pepper
1 cup sour cream
2 tablespoons minced onions
2 tablespoons fresh lemon juice
1 teaspoon salt
2 tablespoons margarine, melted
1/2 cup cornflakes crumbs or bread crumbs


Combine shrimp, cheese, celery, almonds, and green pepper. Set aside. Blend sour cream, onion, lemon juice, and salt. Blend 2 mixtures well. Spoon about 1 cup onto individual baking shells or ramekins. Combine margarine and crumbs. Sprinkle over top. Bake at 300° for 10–15 minutes, until just heated. Garnish with lemon wedges.

Nutritional Facts:

Serves: 5
Total Calories: 242
Calories from Fat: 123

This Hot Seafood Salad recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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