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Gulf Shrimp and Vegetables
9 c Water 3 lb Unpeeled large fresh shrimp 1 c Sliced ripe olives 1 c Chopped green pepper 1/2 c Chopped celery 1/3 c Chopped sweet pickle 1 tb Minced fresh parsley 2 Shallots, minced 2 c Commercial Italian salad - dressing 1/4 c Olive oil 1 tb Lemon juice Leaf lettuce Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Place shrimp in a large shallow bowl. Combine olives and next 8 ingredients; pour over shrimp, tossing gently to combine. Cover and chill 8 hours. Line a serving platter with lettuce; spoon shrimp mixture over lettuce, using a slotted spoon. Garnish with tomato wedges, if desired. Source: The Bubba Gump Shrimp Co. Cookbook Typed by J. Matthews, 9/95 |
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