MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Asparagus & Shrimp Salad
Categories: Seafood, Citrus, Vegetables, Herbs, Greens
Yield: 4 Servings
1 lb Medium shrimp in shells
1/2 ts Fine shredded orange peel
2 tb Orange juice
1 lb Fresh asparagus; trimmed
3 Oranges
Orange juice (opt)
1 tb Olive or salad oil
1 tb White wine vinegar
1 cl Garlic; minced
1 ts Chopped fresh tarragon
1/4 ts (ea) salt & black pepper
6 c Torn mixed salad gree
1/4 c Sliced green onions
Thaw shrimp, if frozen. Peel and devein shrimp, leaving
tails intact if desired. Rinse shrimp; pat dry with paper
towels. In a large saucepan, bring 4 cups water to
boiling. Add shrimp; reduce heat. Simmer, uncovered, for
1 to 3 minutes or until shrimp are opaque. Drain in
colander. Rinse with cold water; drain again. Transfer
shrimp to a bowl. Add orange peel and the 2 tablespoons
orange juice; toss gently to coat.
In a covered medium saucepan, cook asparagus in a small
amount of boiling water for 4 to 6 minutes or until
crisp-tender. Drain in colander. Rinse with cold water;
drain again.
Peel oranges. Working over a bowl, cut oranges into
sections; reserve 1/3 cup of the juice. (If necessary,
add additional orange juice to make 1/3 cup.) In a small
bowl, whisk together the 1/3 cup orange juice, the oil,
vinegar, garlic, tarragon, salt, and pepper.
In a large bowl, combine shrimp, asparagus, orange
sections, greens, and green onions. Pour dressing over
all; toss gently to coat.
Makes: 4 servings
Better Homes & Gardens | April 2017
MM Format by Dave Drum - 22 April 2017
Uncle Dirty Dave's Archives
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... Jam on a winter took away the blue devils. It was like tasting summer.
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