Shrimp Scampi with Spinach Noodles
INGREDIENTS:
1 lb Small shrimp * -or yellow onion
*cooked, shelled, deveined 1/2 c Mayonnaise
1/2 c Finely diced celery 2 tb Sour cream
1/2 c Cucumber, finely diced 2 tb Lemon juice
-(peeled, seeded) 1 tb Dijon mustard
1/4 c Freshly snipped dill or 1 tb Anchovy paste
1 ts Dill weed 1/8 ts Freshly ground black pepper
2 tb Minced shallots Salt to taste
1 lb Small shrimp * -or yellow onion
*cooked, shelled, deveined 1/2 c Mayonnaise
1/2 c Finely diced celery 2 tb Sour cream
1/2 c Cucumber, finely diced 2 tb Lemon juice
-(peeled, seeded) 1 tb Dijon mustard
1/4 c Freshly snipped dill or 1 tb Anchovy paste
1 ts Dill weed 1/8 ts Freshly ground black pepper
2 tb Minced shallots Salt to taste
PLACE THE SHRIMP, celery, cucumber, dill and shallots in a large mixing bowl. Whisk together the rest of the ingredients except the salt, and pour the dressing over the shrimp. Toss well. Taste the salad and add salt, if needed. Toss well again. If the salad seems dry, add an extra tablespoon or 2 of sour cream. Cover the bowl and chill it for several hours. Mound the salad on crisp lettuce leaves or spoon it into hollowed-out tomatoes.
Makes 4 to 6 servings
JEAN ANDERSON
PRODIGY GUEST CHEFS COOKBOOK
Makes 4 to 6 servings
JEAN ANDERSON
PRODIGY GUEST CHEFS COOKBOOK