Clay's Kitchen : Shrimp Recipes

Shrimp Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Shrimp Louis Salad with Tomato-Tarragon Dressing

Recipe from: Whole Foods
Servings: 4

Lightly brush thin firm slices of bread with olive oil, sprinkle with tarragon, and briefly bake until crispy to serve with this elegant and colorful salad. For dessert, serve fresh raspberries over lime sherbet.

¼ cup reduced-fat sour cream
1 tablespoon no-salt-added tomato paste
1 teaspoon capers, drained
2 teaspoon tarragon vinegar
1 teaspoon prepared white horseradish
¼ teaspoon tarragon
¼ teaspoon salt
⅛ teaspoon black pepper
3 cups mesclun (mixed baby greens)
1 pound cooked, peeled shrimp
1 yellow or red bell pepper, cut into thin strips
half a medium avocado, thinly sliced
1 cup halved cherry tomatoes

In small bowl, whisk together sour cream, 2 tablespoon of water, tomato paste, capers, vinegar, horseradish, tarragon, salt and pepper. Transfer to small serving bowl. Spread mesclun on large platter. Scatter shrimp, bell pepper strips, avocado and cherry tomatoes over greens. Serve with dressing on side.

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