Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | 10oz box |
1 \N | 10oz box |
2 \N | To 3 oz |
½ cup | Chopped red onions |
\N \N | Dresing: |
½ cup | Mayonaise |
¼ cup | Orange juice |
3 tablespoons | Minced fresh dill -- or 2 t. |
\N \N | Dried |
2 tablespoons | Whipping cream |
1 tablespoon | Fresh lemon juice |
\N \N | Salt and pepper -- to taste |
1½ pounds | Large shrimp |
\N \N | Cooked, peeled and deveined |
\N \N | Fresh dill sprigs |
\N \N | Frozen baby limas |
\N \N | Frozen corn kernels |
\N \N | Slab bacon -- 1/4\" dice |
The recipe calls for everything fresh but I've substituted frozen... serves 4 1. Cook limas and corn....separately 2. Cook bacon until crisp and drain well 3. Mix mayonaise, minced dill, orange juice, cream lemon juice, salt & pepper for 5 sec. in blender 4. Reserve 4 shrimp for garnish. Cut remaining shrimp crosswise into thirds. 5. Add shrimp, lima beans and corn......bacon and dressing to chopped onion and toss gently. (This can be prepared 8 hours ahead. Refrigerate) I would serve this on your favorite platter and let people help themselves. French bread, a little wine and thou beside me.........come to think of it this would be great with a spinach souffle.
RUBYdakod
Recipe By : Aug. '88 issue of Bon Appetit File