Nov-dinner: Make-ahead Seafood Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Cornish | Fish*shell, Salads | 6 | Servings |
INGREDIENTS
| 1 | Onion, chopped | |
| 1 | Bay leaf | |
| 3/4 | lb | Medium shrimp, raw |
| 1 | Boston lettuce head | |
| 1/2 | Sweet red pepper | |
| 2 | T | Light mayonnaise |
| 1 | T | Lime or lemon juice |
| 1 | ds | Hot pepper sauce |
| 1/2 | c | Buttermilk |
| 1/4 | c | Chives, chopped or |
| green onions | ||
| 1 | T | Fresh coriander, chopped |
| or dill | ||
| 1 | pn | Salt |
INSTRUCTIONS
In saucepan, bring 4 cups water, onion and bay leaf to boil; reduce heat and simmer for 5 minutes. Add shrimp; simmer for 2-4 minutes or until pink. Drain, peel and devein. cover and refrigerate until shrimp are chilled or for up to 4 hours. Meanwhile, separate lettuce into leaves; wash, dry and wrap in towels. [Wrapped lettuce can be refrigerated in plastic bag for up to 1 day.] Dice red pepper. [Red pepper can be refrigerated in airtight container for up to 8 hours.] Dressing: In small bowl, whisk together light mayonnaise, lime juice and hot pepper sauce; whisk in buttermilk, chives, coriander and salt until combined. [Dressing can be covered and refrigerated for up to 8 hours.] Arrange 2 or 3 lettuce leaves attractively on individual salad plates. Sprinkle with about three-quarters of the red pepper. Mound shrimp on top. [Salad can be prepared to this point, covered and refrigerated for up to 1 hour.] Drizzle with dressing and sprinkle with remaining red pepper. Add a few cherry tomatoes cut into wedges, if desired, and drizzle on the dressing just before carrying the salads to the table. Variation: You can use large scallops for half of the shrimp; cook as for shrimp and slice crosswise. Dinner Menu: ~ Mushroom and Leek Pate ~ Make-Ahead Seafood Salad ~ Maple Orange Cornish Hens ~ Squash Crescents ~ Zucchini Ribbons ~ Two-rice and Sweet Pepper Pilaf ~ Ricotta Cheesecake with Citrus Compote 6 servings for $11.66 CDN[Nov 95] Per Serving: about 80 calories, 10 g protein, 3 g fat, 3 g carbohydrate Source: Canadian Living magazine Nov 95 "No-Panic Party" Recipes by Canadian Living Test Kitchen Recipe by Elizabeth Baird [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 82
Calories From Fat: 24
Total Fat: 2.7g
Cholesterol: 74mg
Sodium: 439.4mg
Potassium: 236mg
Carbohydrates: 5.3g
Fiber: 1.3g
Sugar: 2.6g
Protein: 9.3g