Asparagus And Shrimp Salad Recipe

Summary

CuisineCourse
Method

Ingredients

 Shrimp1 1⁄2 Pound
 Thin lemon slice1
 Onion slice1 Small
 Bay leaf1 Small
 Peppercorns3
 Celery leaves1
 Salt1⁄2 Teaspoon
 Boiling water1 Cup (16 tbs)
 Frozen asparagus10 Ounce
 Olive oil1⁄3 Cup (5.33 tbs)
 Lemon juice1⁄3 Cup (5.33 tbs)
 Dried tarragon1⁄4 Teaspoon
 Dry mustard1⁄4 Teaspoon
 Paprika1⁄2 Teaspoon
 Lettuce1 Cup (16 tbs)

Directions

Wash shrimp and combine in saucepan with lemon, onion, bay leaf, peppercorns, celery leaves and 1/2 tsp. salt.
Add boiling water to cover.
Bring to a boil, turn down heat, cover and simmer about 5 minutes or until shrimp are bright pink.
Drain, shell and clean shrimp.
Cool and chill.
Cook asparagus according to package directions but check carefully to be sure it isn't overcooked.
Cool.
Put asparagus spears and shrimp in a single layer in a glass dish.
Combine oil, lemon juice, tarragon, mustard 1/2 tsp. salt and paprika and pour over Cover and chill very well, spooning the marinade over the shrimp and aspar agus occasionally.
Drain shrimp and asparagus at serving time.
Cover 8 salad plates with lettuce.
1 or 2 or 3 stalks of asparagus on lettuce for each serving.
Hook shrimp around the stalks, dividing them evenly among the servings.
Spoon a little of the marinade over each.
Note: Replace fresh shrimp with three 4 1/4 -oz. cans, if desired.
Rinse under cold water and chill,omitting cooking.
If you are making this salad when fresh asparagus is in season, use about 1 1/2 lb. cooked fresh asparagus.
Quantcast