Yield: 4 servings
Measure | Ingredient |
---|---|
1½ pounds | Cooked shrimp - peeled and deveined |
1 each | Large yellow bell pepper - seeded, cored and cut |
\N \N | 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
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