Recipe: Shrimp Salad Boat (1979)

SHRIMP SALAD BOAT

1 loaf Italian bread
4 hard-cooked eggs, diced
1 cup shrimp, chopped*
1 cup celery, diced
1/2 cup mayonnaise
2 tablespoons dill pickle, chopped
2 tablespoons stuffed olives, chopped
1 tablespoon scallions, chopped
1/2 teaspoon garlic salt
1/4 teaspoon dry mustard
2 tablespoons butter, melted

Preheat oven to 450 degrees F.

Cut off top of bread and remove center to leave a 1-inch thick shell; set aside. Crumble bread removed from loaf and reserve 1 cup crumbs.

Combine reserved crumbs with remaining ingredients except butter and spoon into loaf shell. Replace top. Brush entire loaf with butter and wrap in aluminum foil. Place on a cookie sheet.

Bake at 450 degrees F for 30 minutes. Cut in 6 slices and serve at once.

*Chicken, ham or tuna may be substituted for shrimp.

Servings: 6
From: Mrs. R.C. Lewis, Augusta, Georgia
Source: Southern Living: The Salad Cookbook, 1979