Cookbook

Summer Shrimp Salad

by

Ingredients

  • 1 1/2 lb shrimps, salad
  • 2 small concombre, pikling
  • 1 poireau
  • 1/2 poivron rouge
  • 2 oignon vert
  • 1/2 oignon rouge
  • 1/2 cup persil
  • 2 tsp estragon, chopped, fresh
  • 1/2 citron, jus
  • 1 limette, jus
  • 1/3 cup huile d'olives
  • 2 Tbsp vinaigre, balsamic
  • 1 tsp dijon
  • sel, poivre
  • 1 large tomate

Instructions

Drain the shrimps well and put into large bowl. Peel cucumbers and chop coarsely. Add to the bowl wtih the shrimps. Cut the white part of the leek into matchsticks, wash thoroughly and drop into boiling water. Cook 3', drain and add to the shrimp bowl. Slice red pepper thinly. Add. Mince the green onions, add. Thinly slice the spanish onion and add. Chop the parsley finely and add. Add the tarragon. Make the dressing by shaking in a jar the lemon and lime juice, olive oil, vinegar and mustard, with salt and pepper. Pour into the bowl and mix everything well. Just before serving, coarsley chop tomato, add it to the bowl and mix gently.

Serves 6 as appetizer.

Joanne Kates, p. 62

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Notes