Ingredients
-
-
3
-
2
-
1
-
1
-
1
-
1
-
-
4 - 8
-
1
-
1
-
1/2
-
1/3
-
1/2
-
1/2
Directions
Asian Shrimp Salad With Snow Peas, From Jane Brody’s Good Seafood Book , 1994 Great as an appetizer, light main course, or on a picnic I prefer sugar snap peas to snow peas; sugar snaps are ready after 30 seconds of steaming Makes 3 main-dish servings or 6 appetizer servings , From Jane Brody’s Good Seafood Book , 1994 Great as an appetizer, light main course, or on a picnic I prefer sugar snap peas to snow peas; sugar snaps are ready after 30 seconds of steaming Makes 3 main-dish servings or 6 appetizer servings
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Add All Dressing Ingredients to a Small Jar With a Leak-Proof Lid, Cover the Jar, and Shake to Mix Thoroughly. Chill Until Serving Time. |
|
2
Done
|
Place the Mushrooms Cap Side Down in a Small Saucepan. Add Enough Water to Cover Them Completely. Bring to a Boil, Then Reduce Heat and Simmer For About 5 Minutes. Remove Pan from Heat and Set the Mushrooms Aside to Cool in the Liquid. |
|
3
Done
|
Put Shrimp in a Medium Sized Saucepan Add the Chile, Salt, Wine, and Enough Water to Just Cover the Shrimp. Bring to a Boil, Then Reduce Heat to Medium-Low and Cook Shrimp 2-3 Minutes or Until They Turn Pink. Drain the Shrimp, Discard the Chile, and Set the Shrimp Aside. When Cool Enough to Handle, Peel and De-Vein the Shrimp and Chill Them Immediately. |
|
4
Done
|
Drain the Cooled Mushrooms and Cut the Caps Into Thin Slivers, Discarding the Stems. |
|
5
Done
|
to Serve, Combine the Shrimp, Mushrooms,Bell Pepper, Snow Peas, and Scallions in a Large Bowl. Shake the Dressing, Add It to the Mixture, and Toss to Coat Well. Place the Salad Greens on a Serving Platter or on Individual Plates. Top the Greens With the Salad and Garnish With Sesame Seeds. |
