Creole Shrimp Salad
2 tablespoons coarsely chopped parsley
2 tablespoons canola oil
1 tablespoon prepared horseradish
2 teaspoons white wine vinegar
1 garlic clove, cut in half
2 teaspoons Dijon mustard
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash of hot sauce
2 pounds medium shrimp, cooked, peeled, de-veined
2 green onions, cut in 1-inch pieces
1/2 celery stalk, cut in 1"
pieces2 tablespoons coarsely chopped parsley
2 tablespoons canola oil
1 tablespoon prepared horseradish
2 teaspoons white wine vinegar
1 garlic clove, cut in half
2 teaspoons Dijon mustard
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash of hot sauce
2 pounds medium shrimp, cooked, peeled, de-veined
In a food processor, process all
ingredients (except shrimp) until
fairly smooth. Transfer to a large
bowl.
Toss shrimp in dressing. Chill one
hour. To serve, line 6 plates with
shredded lettuce and divide shrimp on
top.
Servings: 6
Source: http://www.divinerecipes.com
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