| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Curtis aike, Flash1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Lemon; Juice of |
| 1 |
lb |
Asparagus tips |
| 1 |
pk |
Frozen petite peas |
| 2 |
|
Cloves garlic |
| 3 |
tb |
Olive oil |
| 6 |
|
Scallions |
| 1 |
lb |
Cooked shrimp |
| 1 |
|
Bowl mixed salad greens |
|
|
Salt and black pepper |
|
|
Fresh chives |
INSTRUCTIONS
Simmer asparagus and petite peas in water seasoned with salt until tender.
Drain well. Rub a saute pan with garlic. Heat 1 tablespoon oil and saute
over medium heat the garlic and scallions. Add another tablespoon oil. Add
shrimp and saute 2 minutes. To greens in salad bowl, drizzle on 1
tablespoon oil and lemon juice. Season with salt and black pepper. Toss
together well. On each serving plate pile some greens. Top with shrimp
mixture. Arrange asparagus mixture around shrimp and top with chopped
chives. Season lightly with salt and pepper to taste. Serve immediately.
Approximately 6-8 minutes.
Per serving (excluding unknown items): 938 Calories; 49g Fat (46% calories
from fat); 107g Protein; 21g Carbohydrate; 885mg Cholesterol; 1045mg Sodium
By Patty <designwest@ameritech.net> on Nov 9, 1998.
Recipe by: FOOD IN A FLASH SHOW#FF2049
Converted by MM_Buster v2.0l.
A Message from our Provider:
“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”