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Summer Shrimp Salad With Cilantro Recipe
Dressing:
1/2 cup vegetable broth (I used chicken)
1 1/2 tsp cornstarch
3 TBS fresh lime juice
2 tsp olive oil
3/4 tsp sugar
1/4 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
Salad:
1 pound medium shrimp, cooked and peeled
1 1/2 cups julienne cut yellow squash
1 1/2 cups julienne cut zucchini
1 1/2 cups cherry tomatoes, halved
1 cup fresh corn kernels (I used frozen)
2 TBS minced fresh cilantro
1. To prepare dressing combine broth and cornstarch in small pan stirring with whisk, bring to boil. Cook 1 minute, stirring constantly. Remove from heat, stir in juice and next 5 ingredients. Cool.
2. To prepare salad, combine shrimp and remaining ingredients in a large bowl. Add dressing and toss well. 4 servings, 1 3/4 cups each.
I followed the recipe but doubled the cilantro, added 1/2 can drained black beans and a minced fresh jalapeno. It was really good.
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