Nov-dinner: make-ahead seafood salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion, chopped |
| 1 | Bay leaf | |
| ¾ | pounds | Medium shrimp, raw |
| 1 | Boston lettuce head | |
| ½ | Sweet red pepper | |
| 2 | tablespoons | Light mayonnaise |
| 1 | tablespoon | Lime or lemon juice |
| 1 | dash | Hot pepper sauce |
| ½ | cup | Buttermilk |
| ¼ | cup | Chives, chopped, or green onions |
| 1 | tablespoon | Fresh coriander, chopped or dill |
| 1 | pinch | Salt |
Directions
DRESSING
In saucepan, bring 4 cups water, onion and bay leaf to boil; reduce heat and simmer for 5 minutes. Add shrimp; simmer for 2-4 minutes or until pink. Drain, peel and devein. cover and refrigerate until shrimp are chilled or for up to 4 hours.
Meanwhile, separate lettuce into leaves; wash, dry and wrap in towels.
[Wrapped lettuce can be refrigerated in plastic bag for up to 1 day.] Dice red pepper. [Red pepper can be refrigerated in airtight container for up to 8 hours.]
Dressing: In small bowl, whisk together light mayonnaise, lime juice and hot pepper sauce; whisk in buttermilk, chives, coriander and salt until combined. [Dressing can be covered and refrigerated for up to 8 hours.]
Arrange 2 or 3 lettuce leaves attractively on individual salad plates.
Sprinkle with about three-quarters of the red pepper. Mound shrimp on top. [Salad can be prepared to this point, covered and refrigerated for up to 1 hour.] Drizzle with dressing and sprinkle with remaining red pepper.
Add a few cherry tomatoes cut into wedges, if desired, and drizzle on the dressing just before carrying the salads to the table.
Variation: You can use large scallops for half of the shrimp; cook as for shrimp and slice crosswise. Dinner Menu: ~ Mushroom and Leek Pate ~ Make-Ahead Seafood Salad ~ Maple Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~ Two-rice and Sweet Pepper Pilaf ~ Ricotta Cheesecake with Citrus Compote
6 servings for $11.66 CDN[Nov 95] Per Serving: about 80 calories, 10 g protein, 3 g fat, 3 g carbohydrate
Source: Canadian Living magazine Nov 95"No-Panic Party" Recipes by Canadian Living Test Kitchen Recipe by Elizabeth Baird [-=PAM=-] PA_Meadows@...