6 oz shrimp -- cooked
16 oz green beans
1 garlic
1 tbsp salad oil
1/4 tsp mustard powder
1/2 tsp sugar
1/4 cup vinegar
2 each chicken bouillon cube
2/3 cup rice -- cooked
1 cup celery -- sliced
1/2 cup onions -- sweet, sliced
2 cup lettuce -- shredded
1 soy sauce (optional)
1 clove
Directions
Rinse shrimp and cook. Chill can of green beans. Drain and save
liquid. Slice thinly the garlic clove and crush in large bowl. Add
oil, mustard, sugar, vinegar, shrimp and beans. Refrigerate. Heat
bean liquid. Add bouillon cubes and stir until dissolved. Add enough
water to make 2 cups. Add rice. Bring to a boil and cook rapidly,
uncovered, about 8 minutes or until rice stands above the water line.
Reduce heat to lowest point, cover and steam for 12 to 14 minutes.
Spread rice in a shallow pan to cool. Refrigerate for 10 minutes or
until needed at serving time. Add rice to shrimp and bean mixture.
Toss together with celery, onion and lettuce. Serve with soy sauce.
Recipe By :
Servings: 4 servings
A Dieter's Dream Shrimp Salad Recipe brought to you by Recipe Ideas
Categories: Diet; Fish; Salad; Seafood; Shrimp
The History of Recipes
Academics have traced the existence of recipes way back into the distant past, certainly as far into history as the ancient Egyptians, and maybe even further. In practice though, in the main part, these early cookbooks were just primitive hieroglyphic instructions for preparing meals.
Fascinatingly, the oldest recipe in existence, according to historians is a series of stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his publication, he describes how the meals were separated into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the cooks of Roman times were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern chefs such as thyme, rue and dill. Over the following few centuries, the powerful and rich houses strove to lay on the best banquets, and consequentially the best chefs and their collection of recipes were highly sought after. Even so, it was during the 1800s that fine cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, verifying, and publishing the recipes that were being prepared for the better households. The arrival of TV gave us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this A Dieter's Dream Shrimp Salad recipe.
