1 juice and grated rind of 1
1 lime
3 tbsp olive or salad oil
1 tbsp cider vinegar
1 tsp honey
6 drop tabasco sauce
3/4 tsp salt
2 tbsp chopped cilantro or parsley
1 lb cooked, shelled shrimp
15 oz can
1 small green bell pepper
1/2 red onion -- diced
2 stalks celery -- sliced
1 thinly sliced lettuce
1/2 lb halved cherry tomatoes
1 black beans -- drained
Directions
Place lime juice and rind in large bowl. Whisk in olive oil, cider
vinegar, honey, Tabasco sauce, salt and cilantro. Add cooked shrimp.
Stir. Add beans, green pepper, onion and celery. Stir. Refrigerate
until chilled. Can be made a day ahead of tome. Serve on thinly
sliced lettuce. Garnish with cherry tomato halves.
Recipe By : Bobb1744
From: Western Mexican Cookbook
Servings: 4 servings
Caribbean Shrimp Salad Recipe brought to you by Recipe Ideas
Categories: Fish; Salad; Seafood; Shrimp
The History of Recipes
Experts have found proof that recipes existed back into history, in fact as far as early Egypt, and quite possibly further than that. In practice though, these, early records were just primitive hieroglyphic recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to experts are a few stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. During Roman times 25BC a man called Apicius compiled a few documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the Romans were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs like thyme, fennel and asafoetida. Closer to modern times, there are two books which were published in the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these are unconnected to the spicy food that is served today, but instead accounts of the types of food enjoyed by the rich and wealthy people of those days. In the fifteenth century, the Crusaders brought back many new foods and herbs from middle-east cuisine, including spices like basil and coriander. The introduction of these new tastes prompted an eruption in cookery books, some of which are now in private libraries. Like it or not, the introduction of television brought us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Caribbean Shrimp Salad recipe.
