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Full Online Book HomeLearning KitchenFishandseafood - Shrimp - Petite Pea Salad With Shrimp
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Fishandseafood - Shrimp -  Petite Pea Salad With Shrimp Post by :simplem1 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1272

Click below to download : Fishandseafood - Shrimp - Petite Pea Salad With Shrimp (Format : PDF)

Fishandseafood - Shrimp - Petite Pea Salad With Shrimp

1 (16 oz.) pkg. petite frozen peas, thawed
1/4 cup finely chopped celery
1/2 lb. salad shrimp, thawed
1/2 cup red onion, finely chopped
1/2 cup red bell pepper
2/3 cup Helman’s mayonnaise


Mix all ingredients gently. Chill before serving.
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From the Houston Junior League Cookbook 1-1/4 cups salad oil 3/4 cup white vinegar 1-1/2 teaspoons salt 2-1/2 teaspoons celery seed 2-1/2 tablespoons capers, with juice 1 clove garlic, crushed 2 pounds cooked, shelled shrimp 3 medium onions, thinly sliced Several bay leaves Several whole cloves Make a marinade sauce by mixing together the first 6 ingredients, chill. In a shallow refrigerator dish arrange shrimp and onions in layers, sprinkling broken bay leaves and cloves throughout. Pour the marinade sauce over all. Cover and refrigerate for 24 hours, turning shrimp occasionally. Will keep for several weeks in the refrigerator.
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1/4 pound unsalted butter (1 cube), divided 1/4 cup green onion, finely diced 1/4 cup red onion, chopped 1/2 teaspoon garlic, minced 2 tablespoons red pepper, seeded, deveined and chopped 2 tablespoons green pepper, seeded, deveined and chopped 1/2 teaspoon cayenne pepper 1/4 teaspoon freshly-ground black pepper 1/2 teaspoon dried basil 3/4 pound medium to large shrimp, peeled and deveined 1/3 pound sliced fresh mushrooms (7 to 10 mushrooms) 6 tablespoons chicken broth, divided 2 tablespoons chopped parsley In a large saute pan over medium heat, melt half of the butter. Add onions, garlic, peppers and seasonings and saute until ingredients
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