| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | English | Salads, Fish, Pasta | 10 | Servings |
INGREDIENTS
| 1 | lb | Shrimp;, cooked & peeled |
| 1 | Box tortellini;, cooked | |
| 1 | Jar marinated artichoke hearts;, chopped | |
| 2 | Ribs celery;, chopped | |
| 1 | bn | Green onions;, chopped |
| 1 | cn | English peas;, drained |
| 1 | pk | Good seasons salad dressing;, mixed according to directions (but using balsamic, vinegar and virgin olive oil) |
| 10 | Fresh mushrooms;, sliced | |
| 1/2 | cn | (small) parmesan cheese |
| 1 | bn | Fresh broccoli;, cut into flowerlets |
| To taste salt and pepper | ||
| 1986. | By | Carolyn <c4@groupz.net> on Apr 23, 1997 |
INSTRUCTIONS
Combine all ingredients and marinate for 24 hours. NOTES : This recipe took first place at the Shrimp Festival, Gulf Shores Alabama, Recipe by: Jane Allen King, renowned caterer and cook Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 15, 1998
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