Yield: 4 servings
|1½ pounds||Cooked shrimp - peeled and deveined|
|1 each||Large yellow bell pepper - seeded, cored and cut|
|Into 1/4-inch dice|
|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|
|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