Shrimp Salad Cabbage Cups

Ingredients

• 1 lb. frozen cooked shrimp, thawed overnight in refrigerator
• 1 cup finely chopped celery
• 1/2 cup thinly sliced green onion
• 1 small head green cabbage
• 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

Directions

1. Move the frozen shrimp to the refrigerator and let it thaw overnight, or longer if needed. Set a colander over a bowl, then drain the shrimp so the liquid is saved underneath. Pour that shrimp juice into a small pan and bring it to a gentle simmer; cook until it has reduced by at least half and the flavor is more concentrated.
2. As the shrimp liquid cooks down, cut the shrimp into small pieces. Chop the celery, then slice the green onion thinly.
3. With a sharp knife, remove the core from the cabbage. Gently separate whole leaves from the head so they can be used as cups.
4. Once the shrimp juice has reduced, take the pan off the heat and let it cool for a few minutes. Whisk together the mayo, light mayo, shrimp juice, lemon juice, celery seed, salt, and pepper.
5. Add the shrimp, celery, and green onion to a bowl, then stir in the dressing. Use as much dressing as tastes right to you; you may not need every bit.
6. Spoon a generous amount of the shrimp mixture into the cabbage cups and serve right away. If there is extra shrimp mixture, refrigerate it for 1 day or 2.