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Ginger shrimp salad 1/6/11

January 06, 2011|presented by Mike Bleil, Big Mike's Crab Shack & Pizza, Nixa, Mo

8 ounces of vermicelli pasta, uncooked
1 pound of shrimp, salt water Gulf Coast, cooked and cut into bite-size pieces
1/2 cup of water chestnuts, sliced
2 carrots, shredded
1 cucumber, seeded & sliced
2 cups of lettuce greens, cut, washed & spun dry

Cook pasta until desired texture; cool, drain and hold.  Place greens in bowl with pasta on top, followed by water chestnuts, carrots and cucumber.  Place shrimp over the pasta bed and finish with dressing.

Ginger Dressing

2 teaspoons of sesame oil
1 cup of red wine vinegar
3 tablespoons of sugar
1/2 teaspoon of white pepper
2 1/2 teaspoons of salt
1 1/2 teaspoons of mustard, dry
1/2 teaspoon of garlic, fresh
2 tablespoons of ginger, fresh, peeled, chopped
3 eggs, pasturized
2 cups of mayonnaise
2 cups of yogurt

Puree garlic, ginger, eggs, mustard, salt, pepper, sugar & vinegar.  Fold into mayonnaise and yogurt; hold refrigerated. 

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