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Gulf shrimp and vegetables
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| Artist: |
_ |
| Categories: |
Seafood, Shrimp, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 9
| cup | Water | | 3
| lbs | Unpeeled large fresh shrimp | | 1
| cup | Sliced ripe olives | | 1
| cup | Chopped green pepper | | 1/2
| cup | Chopped celery | | 1/3
| cup | Chopped sweet pickle | | 1
| tbsp | Minced fresh parsley | | 2
| | Shallots, minced | | 2
| cup | Commercial Italian salad | | | - dressing | | 1/4
| cup | Olive oil | | 1
| tbsp | Lemon juice | | | Leaf lettuce |
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Procedures:
| 1 | Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. | | 2 | Drain well; rinse with cold water. | | 3 | Chill. | | 4 | Peel and devein shrimp. | | 5 | Place shrimp in a large shallow bowl. | | 6 | combine olives and next 8 ingredients; pour over shrimp, tossing gently to combine. | | 7 | Cover and chill 8 hours. | | 8 | line a serving platter with lettuce; spoon shrimp mixture over lettuce, using a slotted spoon. | | 9 | Garnish with tomato wedges, if desired. |
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