Home - By Category - Recipe - Fish*shell Page 1 | Salads Page 8

Nov-dinner: Make-ahead Seafood Salad

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: NOV-DINNER: MAKE-AHEAD SEAFOOD SALAD
 Categories: Fish*shell, Salads
      Yield: 6 Servings
 
      1 sm Onion, chopped
      1    Bay leaf
    3/4 lb Medium shrimp, raw
      1    Boston lettuce head
    1/2    Sweet red pepper

MMMMM--------------------------DRESSING-------------------------------
      2 tb Light mayonnaise
      1 tb Lime or lemon juice
      1 ds Hot pepper sauce
    1/2 c  Buttermilk
    1/4 c  Chives, chopped, or
           -green onions
      1 tb Fresh coriander, chopped
           -or dill
      1 pn Salt
 
  In saucepan, bring 4 cups water, onion and bay leaf to boil; reduce
  heat and simmer for 5 minutes. Add shrimp; simmer for 2-4 minutes or
  until pink. Drain, peel and devein. cover and refrigerate until
  shrimp are chilled or for up to 4 hours.
  
  Meanwhile, separate lettuce into leaves; wash, dry and wrap in towels.
  [Wrapped lettuce can be refrigerated in plastic bag for up to 1 day.]
  
  Dice red pepper. [Red pepper can be refrigerated in airtight
  container for up to 8 hours.]
  
  Dressing: In small bowl, whisk together light mayonnaise, lime juice
  and hot pepper sauce; whisk in buttermilk, chives, coriander and salt
  until combined. [Dressing can be covered and refrigerated for up to 8
  hours.]
  
  Arrange 2 or 3 lettuce leaves attractively on individual salad plates.
  Sprinkle with about three-quarters of the red pepper. Mound shrimp on
  top. [Salad can be prepared to this point, covered and refrigerated
  for up to 1 hour.] Drizzle with dressing and sprinkle with remaining
  red pepper.
  
  Add a few cherry tomatoes cut into wedges, if desired, and drizzle on
  the dressing just before carrying the salads to the table.
  
  Variation: You can use large scallops for half of the shrimp; cook as
  for shrimp and slice crosswise.
  
  Dinner Menu: ~ Mushroom and Leek Pate ~ Make-Ahead Seafood Salad ~
  Maple Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~
  Two-rice and Sweet Pepper Pilaf ~ Ricotta Cheesecake with Citrus
  Compote
  
  6 servings for $11.66 CDN[Nov 95]
  
  Per Serving: about 80 calories, 10 g protein, 3 g fat,
        3 g  carbohydrate
  
  Source: Canadian Living magazine Nov 95 "No-Panic Party" Recipes by
  Canadian Living Test Kitchen Recipe by Elizabeth Baird
  
      [-=PAM=-]   PA_Meadows@msn.com
 
MMMMM

Display Recipe for Import.