shrimp and asparagus salad

-

I take this opportunity to make small salad of asparagus accompanied why not shrimp. this salad is seasoned with olive oil, lemon and sprinkled with parsley.


:Ingredients

       For 2 people
  •  250G green asparagus To learn how to clean and cook the asparagus here
  • 125 shrimp (raw for me)     
  • 1 c-a-(15 mL) chopped parsley
  • 1 c-a-(15 mL) lemon
  • 1 clove garlic, minced
  • Pepper and Salt to taste
  • 1/4 cup olive oil
prep:

 -Clean and cook asparagus in boiling salted water for 5 minutes (they must remain crunchy). 
-Using a slotted spoon remove the asparagus and cool.
-In the same water shrimp dip, if its pre-cooked remove after 1 minute, if they are believed to boil 2-3 minutes or until done.
-Cut the asparagus into thin layer on the diagonal and let the whole point.
-Remove shrimp and place in a bowl.
-Place in a bowl and shrimp.
-Meanwhile prepare the dressing by mixing all ingredients (add more lemon juice if necessary), salt and pepper.
-Pour over asparagus and shrimp, sprinkle with chopped parsley and feta cheese.



                  by siismail

Popular posts from this blog

Pork Chops with Apples and Cider Pan Sauce

-
Image
This is how vegetarian fare should taste; layered like lasagna with flavorful vegetables and nutty cheese. If the torte feels too fancy, prepare it casserole-style in a baking dish and serve by scooping out portions. CAL/SERV:  340 YIELDS:  4 PREP TIME:     15 mins TOTAL TIME:  45 mins INGREDIENTS 1 tbsp. olive oil 1/2 small butternut squash (about 1 lb) 1 medium Red Onion 1 small bunch kale Kosher salt and pepper 1 medium Yukon gold potato (about 6 oz) 6 oz. thinly sliced provolone cheese (from the deli counter) 1 plum tomato 1/4 c. grated Parmesan (1 oz) Crusty bread, for serving   DIRECTIONS Heat oven to 425°F. Oil a 9-in. springform pan. Arrange half the butternut squash in the bottom of the pan, in concentric circles. Top with half the onion, separating the rings. Top with half the kale, drizzle with half the oil and season with 1/4 tsp salt. Top with the potatoes and half the provolone cheese. Top with remaining kale, ...
Read more

Grilled lobster rolls

-
Image
SERVES 6 COOKS IN15 MINUTES DIFFICULTYSUPER EASY Ingredients 85 g butter 6 submarine rolls 500 g cooked lobster meat, from sustainable sources 1 stick of celery 2 tablespoons mayonnaise , made using free-range eggs ½ an iceberg lettuce Method Remove the butter from the fridge and allow to soften. Preheat a griddle pan until really hot. Butter the rolls on both sides and grill on both sides until toasted and lightly charred (keep an eye on them so they don’t burn). Trim and dice the celery, chop the lobster meat and combine with the mayonnaise. Season with sea salt and black pepper to taste. Open your warm grilled buns, shred and pile the lettuce inside each one and top with the lobster mixture. Serve immediately. source: www.jamieoliver.com
Read more

Hamburger Soup

-
Image
A slow-cooked soup that makes a hearty and satisfying meal. Recipe by: Cindy Granger Ingredients 8 h 25 m 6 servings 492 cals 1 1/2 pounds lean ground beef  2 large potatoes, sliced  2 stalks celery, sliced  salt and pepper to taste  2 onions, thinly sliced  1 (15 ounce) can peas  3 small carrots, sliced  1 (10.75 ounce) can condensed tomato soup  1 1/4 cups water  Directions Prep  15 m Cook  10 m Ready In  8 h 25 m 1- Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. 2- Place a the potatoes in a layer to cover the bottom of the slow cooker. Sprinkle the celery over the potatoes, and cover with a layer of ground beef. Season each layer with salt and pepper. Throw in the carrots, onions and peas. Mix together the tomato soup and water, and pour over the top. Cover, and set to low for 6 to 8 hours. Source:www.allre...
Read more