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
Written recipes as a concept can be traced back into ancient history, in truth as far back into history as early Egypt, and potentially, even further back. In practice though, sadly, these ancient records were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
During the time of the Roman Empire a man called Apicius assembled a number of scripts describing recipes cooked by the Romans. In his publication, he recounts how the meals were divided into appetizers, main meal and dessert, something we still use today. Aspicius also recounts how the early Romans used many different herbs and spices, including some that we all recognise such as basil, fennel and dill. In the fifteenth century, the Crusaders brought back many foods, spices and herbs from Arab cuisine, including spices like coriander, basil and rosemary. These new foods and spices created an eruption in manuscripts on food, most of which are now in private libraries. By the arrival of the 20th century, recipe publications were in high demand, due to higher levels of literacy, people having increased leisure time and having more disposable income. |
We hope you enjoy this Nov Dinner_ Make Ahead Seafood Salad recipe.
