Razzle Dazzle Shrimp Salad Recipe - Cooking Index
Razzle Dazzle Shrimp Salad Recipe - Cooking Index
To cook shrimp, drop cleaned shrimp into salted boiling water for 2 minutes, then drain in a colander. Proceed with the recipe.
Type: Fish, Shellfish| 3 cups | 120g / 4.2oz | Tender lettuce leaves - washed, patted dry, |
| And torn into 1" pieces | ||
| 3/4 lb | 340g / 11oz | Medium-sized shrimp - cooked |
| 1/2 lb | 227g / 8oz | Green beans - blanched, and |
| Cut into 1" lengths | ||
| 1 cup | 62g / 2.2oz | Seeded and diced (1/2") ripe tomatoes |
| 1/4 cup | 59ml | Pitted black olives - halved crosswise |
| 1 cup | 237ml | Yellow squash or zucchini - quartered (small) |
| Lengthwise, seeded, cut 1/2" pieces | ||
| 2 tablespoons | 30ml | Chopped flat-leaf parsley |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/4 cup | 59ml | Your favorite vinaigrette dressing |
| 1 | Hard-cooked egg - quartered, for | |
| Garnish |
Place the lettuce in a large bowl.
Add the shrimp, green beans, tomatoes, olives, squash and parsley.
Shortly before serving, season with salt and pepper, then drizzle the salad lightly with the vinaigrette. Divide equally between 2 dinner plates and place 2 egg quarters on each salad.
This recipe yields 2 servings.
Per serving: 460 calories, 22g carbohydrate, 44g protein, 22g fat, 465mg cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 06-29-2003
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