Cajun shrimp salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Cooked shrimp - peeled and deveined |
| 1 | each | Large yellow bell pepper - seeded, cored and cut |
| Into 1/4-inch dice | ||
| 2 | eaches | Eggs |
| 2 | tablespoons | Cider vinegar |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Minced garlic |
| 2 | tablespoons | Capers - drained |
| 1 | teaspoon | Chopped cilantro (fresh coriander) |
| 4 | eaches | Slices lemon |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Cayenne pepper |
| ½ | teaspoon | Salt |
| 1½ | cup | Corn oil |
Directions
CAJUN DRESSING
CAJUN DRESSING: Place the eggs, vinegar, mustard, garlic, cumin, cayenne pepper and salt in a food processor. Process briefly. Then, with the motor running, slowly pour the oil through the feed tube and process until thick and smooth. Makes 1-¾ cups.
SHRIMP SALAD: 1. Toss the shrimp, bell pepper, and capers in a bowl.
2. Gently fold in 1-½ cups of the dressing. Sprinkle with the cilantro, and garnish with the lemon slices. Serve with the remaining dressing on the side. 4 portions.
Recipe from Michelle M. Bass. Source: The New Basics Cookbook Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MICHELLE BASS On 05-09-95