Shrimp Salad Cabbage Cups

Directions

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 let it cool a few minutes. Then whisk together the mayo, light mayo, shrimp “juice”, lemon juice, celery seed, salt, and pepper. Put the shrimp, celery, and green onion into a bowl and combine with the dressing.   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.