2 lettuce heads, torn
1 green bell pepper - cut in 1 square, s
1 red bell pepper - cut in 1 squares
1 lb large shrimp, cooked
13 basil leaves, cut in strips
4 chive stalks, in 1 lengths
1 few sprigs parsley
4 hard-boiled eggs, sliced
1 sprig oregano - strip the leaves an, d use
4 sprigs thyme - strip the leaves and, use
6 tomatoes, coarsely chopped
1 slice swiss cheese, diced
4 green onions, incl. tops - diced
3 carrots, chopped
1 head of broccoli flowerets
3 stalks celery (up to 4) - diced
1 large yellow summer squash - sliced
1 large cucumber, sliced
1/2 medium onion, diced
3 oz blue cheese, crumbled
Directions
Combine all; toss.
Yield: 8 to 12 servings.
From Cathy Harned. Tried August 1989. Posted by Cathy Harned.
Servings: 8 servings
Cathy's Kitchen Sink Shrimp Salad Recipe brought to you by Recipe Ideas
Categories: Fish; Salad; Seafood; Shrimp
The History of Recipes
We can trace the history of written recipes way back into ancient history, at least as far back into recorded history as the ancient Egyptians, and potentially, even further back. However, generally, these old recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe in existence, according to food historians is a collection of tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. As we move into The time of the romans 25BC a man called Apicius created a few documents describing recipes cooked by wealthy roman citizens. He recounts how the meals were split into starters, entrees and afters, something we still use today. Aspicius also informs us how the ancient chefs were skilled in the use of a wide range of herbs and spices, including some familiar names such as basil, mint and parsley. Moving on, we have a couple of interesting recipe books which appeared in the 14th Century : a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the spicy food that is familiar to us all today, but instead descriptions of the types of food prepared by the chefs of the nobility of those days. Later, in the 15th century, knights returning from the crusades brought us many foods and herbs from Arab cooking, including coriander, parsley, basil and rosemary. The introduction of these new herbs and spices was responsible for a surge in cookery books, most of which are now in private collections. During the next few hundred years, the rich families of Wesstern Europe competed with each other to lay on the most extravagent meals, and as a consequence, the best cooks and their collection of recipes were at a premium. Even so, it was during the 1800s the formal cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and writing down popular recipes of the day. By the time we get to the twentieth century, cooking publications are in high demand, mostly as a result of more people being able to read, people having more leisure time and having more money to spend. Like it or not, the introduction of TV brings us cooking programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting us all to access thousands of recipes just like those on our site. |
We hope you enjoy this Cathy's Kitchen Sink Shrimp Salad recipe.
