Creamy shrimp and succotash salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 10oz box | |
| 1 | 10oz box | |
| 2 | To 3 oz | |
| ½ | cup | Chopped red onions |
| Dresing: | ||
| ½ | cup | Mayonaise |
| ¼ | cup | Orange juice |
| 3 | tablespoons | Minced fresh dill -- or 2 t. |
| Dried | ||
| 2 | tablespoons | Whipping cream |
| 1 | tablespoon | Fresh lemon juice |
| Salt and pepper -- to taste | ||
| 1½ | pounds | Large shrimp |
| Cooked, peeled and deveined | ||
| Fresh dill sprigs | ||
| Frozen baby limas | ||
| Frozen corn kernels | ||
| Slab bacon -- 1/4\" dice | ||
Directions
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