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CATEGORY CUISINE TAG YIELD
Salads, Shrimp 6 Servings

INGREDIENTS

10 Asparagus spears, first 4
inches cut in 1 in.
pieces
save rest for soups etc.
1 Carrot, cleaned and sliced
diagonally
1 T Olive oil
2 T Water
6 Onions, green sliced diag.
1/4 lb Snow peas
1/2 Red pepper, slivered
1/4 lb Mushrooms, sliced
Cherry tomatoes
1/4 lb Fettuccine, cooked cooled
16 Shrimp, shelled and deveined
2 T Olive oil
2 Garlic cloves, minced
1 t Dill
1 t Salt
Juice of 1 lemon
6 c Salad greens, mixed
1/2 c Olive oil, light
1/4 c Sesame oil
1/4 c Rice vinegar
1 1/2 T Soy sauce
4 Hot chili oil
1/2 t Sugar
Juice of 1 lemon
Salt and pepper to taste

INSTRUCTIONS

Saute asparagus and carrot in oil and water for 2 minutes. Add green
onions and snow peas and cook until crisp tender. Drain vegetables.
Add red pepper, mushrooms, tomatoes and fettuccine. Saute shrimp and
garlic in 2 tablespoons olive oil. Sprinkle shrimp with dill, salt  and
lemon juice. Cook until shrimp is done. Add to vegetable mixture.  For
dressing: Blend all ingredients. Pour on shrimp mixture;  refrigerate
at least 1 hour. When ready to serve, divide greens  between 6 plates
and top with shrimp and vegetable mixture.  Per serving: Calories - 401
Protein - 12g Carbohydrate ~ 13g Fat -  35g ( 5 sat., 22 monounsat., 6
polyunsat. ) Cholesterol - 74mg Sodium  - 799mg  NOTE: For a low-fat
version, substitute olive oil spray for the olive  oil and nonfat
yogurt for the light olive oil called for in the  dressing. Don't be
put off by the long list of ingredients, it's  simple to put together.
Source: Sacramento Bee - 4/14/93 From: Linda Ferrari - Granite Bay,
Ca. Posted by: David Knight  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 348
Calories From Fat: 144
Total Fat: 17g
Cholesterol: 23.5mg
Sodium: 666mg
Potassium: 735.6mg
Carbohydrates: 46.8g
Fiber: 4.1g
Sugar: 11.2g
Protein: 8.4g


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