The Stewpot Recipe Gallery

Sallat of Carrots and Shrimps
Arwen Southernwood

Skip right to the redaction

Original Recipe

[Sallats for Fish Daies] An Other:

Thomas Dawson, The Second Part of the Good Hus-wives Jewell, 1597.
Carret rootes being minced, and then made in the dish, after the proportion of a flowerdeiuce, then pick Shrimps and lay upon it with oyle and vinegar. 



Four carrots, grated
1/4 cup balsamic vinegar
1/4 cup olive oil

1/2 pound shrimp, cooked and peeled
1/2 cup white wine vinegar
1/2 cup olive oil

Preparation Steps

Wash, peel, and grate the carrots.  Parboil for three minutes and drain thoroughly.  Toss with balsamic vinegar and 1/4 cup olive oil.  Allow to marinate overnight.

Toss the cooked shrimp with white wine vinegar and olive oil.  Allow to marinate overnight

Arrange the carrot shreds on the plate in the shape of a flower.  Arrange the shrimps on top of the carrots.  Baste with a little of the remaining marinade.

Number of Servings

Serves 8.

Serving Size

3-4 shrimp.

Redaction Notes

Different vinegars were used to give the shrimp and the carrots different flavors.


  • Dawson, Thomas:  The Second Part of the Good Hus-Wives Jewell (Originally published 1597).  Falconwood Press, 1988, p. 15. 

Date Of Redaction

June, 2002

Back to The Stewpot Main Page