1 small onion, chopped
1 bay leaf
3/4 lb medium shrimp, raw
1 boston lettuce head
1/2 sweet red pepper
DRESSING
2 tbsp light mayonnaise
1 tbsp lime or lemon juice
1 dash hot pepper sauce
1/2 cup buttermilk
1/4 cup chives, chopped, or green onions
1 tbsp fresh coriander, chopped or dill
1 pinch salt
Directions
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@msn.com
Servings: 6 servings
Nov-Dinner: Make-Ahead Seafood Salad Recipe brought to you by Recipe Ideas
Categories: Dinner; Fish; Salad; Seafood
The History of Recipes
We can read the history of meal recipes way back into the far past, in fact as far into history as the ancient Egyptians, and maybe even further. Interesting though that maybe, these, ancient cook books were just very simple hieroglyphic or cunieform instructions for food preparation.
Later on, in Roman times around 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvres, main course and afters, something that is very familiar to us today. This early Roman chef recounts how the cooks of Roman times made use of a wide range of aromatic flavours, including some that we all recognise for example bay, rue and asafoetida. Later on in the 1400s, knights returning from the crusades brought back a variety of spices and herbs from the holy land, including spices such as coriander, parsley, and rosemary. The introduction of these new herbs and spices caused a torrent in cookery books, some of which still exist in academic collections. By the advent of the twentieth century, cooking books are greatly in demand mostly due to better eduction, increased leisure time and a general increase in wealth. |
We hope you enjoy this Nov Dinner_ Make Ahead Seafood Salad recipe.
