| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fresh shrimp; shelled and deveined |
| 1 |
pk |
(lO-oz.) frozen green peas or 1-1/2 cups fresh green peas |
| 1 |
|
Green onion; very thinly sliced, tops included |
| 2 |
tb |
Thin pimiento strips |
| 3/4 |
c |
Mayonnaise |
| 1 |
|
Garlic clove; thoroughly mashed |
| 2 |
|
Green chiles; parched, peeled and finely chopped, or 1/4 cup canned chopped green chiles, or 1 canned jalapeno chile, very finely chopped |
| 1 |
tb |
Minced cilantro or parsley; (optional) |
|
|
Lettuce leaves or avocado halves |
|
|
Lime wedges |
INSTRUCTIONS
Cook shrimp in boiling salted water 3 or 4 minutes or until pink; drain and
cool. Cook peas until tender but still slightly firm; drain and cool.
Combine shrimp, peas, green onion, and pimiento in a medium-size bowl.
Cover and refrigerate until chilled. Mix together mayonnaise, garlic,
chile, and cilantro, if using. Gently combine with the chilled shrimp and
peas. Serve the shrimp salad on lettuce leaves or in avocado halves
garnished with lime wedges. Makes 4 to 6 servings.
Recipe from Jane Butel's Southwestern Kitchen
Posted to KitMailbox Digest by "Art Guyer" <ThePoint@beachlink.com> on Apr
25, 1998
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