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If you prefer, use either white rice or a combination of white and brown rice in this recipe.
If you are using frozen shrimp, be sure to thaw for 1-3 days in an airtight container or baggie in the refrigerator before using.
NEVER thaw fish, seafood, or meats on the kitchen counter.
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| Louisiana Shrimp Salad |
Ingredients
4 servings - 296 calories per serving
7 grams of fat per serving
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| 8 oz |
fresh asparagus (cut into 1.5 inch pieces) |
| 3 cups |
brown rice (cooked, chilled) |
| 1/2 pound |
shrimp (peeled, deveined, cooked, chilled) |
| 3 tbsp |
oil-packed dried tomatoes (chopped) |
| 2 tbsp |
sweet-hot mustard |
| 1/4 cup |
sliced almonds (toasted or raw) |
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- In small pot, bring 1 cup of water to a boil.
- Add asparagus and cover.
- Cook for 3-6 minutes or until crisp-tender.
- Drain.
- Rinse under cold water.
- In large bowl, combine asparagus, rice, shrimp, and tomatoes.
- Add mustard.
- Toss lightly to coat.
- Spoon into serving dishes or onto plates.
- Sprinkle each serving with almonds.
- Serve while cold.
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