This Month's Recipe
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GREEN GODDESS SHRIMP SALAD
04/01/2010
1 cup mayonnaise
2 scallions, thinly sliced
1 tbs. flat leaf parsley, finely chopped
2 tbs. fresh tarragon, finely chopped or 2 tsp. dried
3 anchovy fillets, minced
1 lb. boiled shrimp, peeled, deveined and chopped
2 scallions, thinly sliced
1 tbs. flat leaf parsley, finely chopped
2 tbs. fresh tarragon, finely chopped or 2 tsp. dried
3 anchovy fillets, minced
1 lb. boiled shrimp, peeled, deveined and chopped
Combine mayonnaise, scallions, parsley, tarragon, and anchovy fillets and mix well. Chill for at least one hour. Add shrimp to dressing and mix well. Serve on lightly toasted, crusty bread for lunch or as an appetizer.
Serves 4.
If you make the dressing for a salad or a dip, 2 anchovy fillets should be enough. Please note that there are no seasonings in the dressing as the anchovies provide the salt. This dressing is good on just about anything: fried fish, fried oysters or as Paul would say, anything that lays flat on the table.
Bon Appetit!
...Stella
P.S. If you try this or any of my recipes, please let me know you like them.
I can be reached at Stellal@hughes.net.
