| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cajun |
|
1 |
Servings |
INGREDIENTS
| 6 |
|
BOILED SHRIMP PER PERSON; (up to 8) |
| 1/2 |
|
RED PEPPER CUT SMALL |
| 1 |
sm |
RED ONION DICED SMALL |
| 1/2 |
|
GREEN PEPPER CUT SMALL |
| 8 |
|
CHERRY TOMATOES HALVED |
| 2 |
|
STALKS CELERY CUT SMALL |
| 10 |
|
BLACK OLIVES HALVED AND SLICED |
|
|
FRESH PARSELY AND DILL |
| 1/2 |
pt |
HELLMAN.S |
| 1/2 |
|
LIME ; JUICE OF |
| 1/4 |
c |
ZATARIN.S CREOLE MUSTARD |
INSTRUCTIONS
DRESSING
CUT PEPPERS AND VEGETABLES IN 1/4. SQUARES SERVE IN AVACADO HALVES MIX WITH
DRESSING AND SERVE SOME ON THE SIDE. SEASON WITH KONRIKO.S CAJUN SALT AND
SPRINKLE MORE DILL AND PARSLEY ON TOP.CAN CUT SHRIMP LENGTHWISE IF DESIRED.
Posted to recipelu-digest by HP VALET <HPVALET@aol.com> on Mar 9, 1998
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”