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1 Cashew Shrimp Salad in Tomato Cups on Fri Aug 22, 2008 12:21 am

SSC


Admin
1 pound cooked shrimp meat
1/3 cup chopped roasted and salted cashews
1/3 cup minced red bell pepper
1/4 cup chopped green onion
1 tablespoon chopped fresh parsley
3 tablespoons virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
6 ripe tomatoes

In a medium bowl, combine shrimp meat, cashews, bell pepper, green onion and parsley; stir to combine and set aside.

In a small bowl combine lemon juice, mustard, salt, pepper and garlic; whisk in oil. Pour dressing over shrimp and toss to coat.

Refrigerate until well chilled.

Meanwhile, cut a small circle out of the tops of the tomatoes and carefully scoop out seeds inside.

Place tomatoes on individual plates and fill with chilled salad, placing any remaining salad on plate around tomatoes.

2 Re: Cashew Shrimp Salad in Tomato Cups on Fri Aug 22, 2008 12:32 am

gypsy


Moderator
I had a similar dish for lunch, but used Albacore tuna, I will have to try it with shrimp, sounds delicious.

3 Re: Cashew Shrimp Salad in Tomato Cups on Fri Aug 22, 2008 12:49 am

SSC


Admin
I fixed it over the week-end for some friends, since shrimp are in season right now we have an abundance of large to jumbo beautiful shrimp. I have frozen 200 lbs of jumbos got them for 2.00 a lb.

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