Description
Delicious shrimp mixture served in crispy cabbage cups, perfect for a refreshing appetizer.
Ingredients
Scale
- 1 lb. frozen cooked shrimp, thawed overnight in refrigerator (see notes)
- 1 cup finely chopped celery
- 1/2 cup thinly sliced green onion
- 1 small head cabbage (see notes)
- 5 T mayo
- 1 T concentrated shrimp juice
- 1 T fresh-squeezed lemon juice
- 1 tsp. celery seed
- salt and fresh ground black pepper to taste
Instructions
- Thaw frozen shrimp in the refrigerator overnight or longer.
- Drain the shrimp into a colander that’s placed over a bowl to catch the shrimp juice.
- Put the juice into a small pan and cook over a low simmer until it’s reduced by at least half to concentrate the shrimp flavor.
- While the shrimp liquid reduces, cut the shrimp into small pieces, chop the celery and thinly slice the green onion.
- Use a sharp knife to cut the core out of the cabbage and carefully pull off whole cabbage leaves to make cups.
- When the shrimp liquid has reduced, turn off heat and use the amount you prefer.
- Fill cabbage cups with a generous scoop of the shrimp mixture and serve right away.
- The shrimp mixture will keep in the fridge for a day or two if you don’t eat it all at one meal.
Notes
- Ensure the shrimp is properly thawed for the best flavor.
- Choose a fresh head of cabbage that is crisp and firm.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 cabbage cups
- Calories: 200
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 100mg