Cajun shrimp salad

Yield: 4 servings

Measure 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


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

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