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Shrimp Tomato Vinaigrette Recipe
|Shelled shrimp||1 Pound, cooked (Fresh Or Frozen, 2 Cups)|
|Frozen pea pod||6 Ounce, thawed, drained (1 Package)|
|Sliced green onion||2 Tablespoon (With Tops)|
|Salad oil||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Italian salad dressing||20 Gram (1 Envelope)|
|Capers||2 Tablespoon, well drained|
Serving size: Complete recipe
Calories 1825 Calories from Fat 1123
% Daily Value*
Total Fat 127 g195.3%
Saturated Fat 7.8 g39.1%
Trans Fat 2 g
Cholesterol 689.4 mg
Sodium 1462.8 mg60.9%
Total Carbohydrates 54 g18.1%
Dietary Fiber 14.6 g58.4%
Sugars 24.3 g
Protein 107 g214.2%
Vitamin A 192.4% Vitamin C 195.4%
Calcium 45.7% Iron 88.9%
*Based on a 2000 Calorie diet
With stem ends down cut tomatoes into wedges, cutting to, but not through base.
Spread wedges apart slightly; salt lightly.
Combine shrimp, pea pods, and onion.
Mix remaining ingredients and dash pepper; pour over shrimp mixture.
Cover; chill several hours.
Drain shrimp mixture, reserving marinade.
Spoon mixture into tomato shells on serving plate.
Pass remaining marinade, if desired.