Search results
Results from the WOW.Com Content Network
8 ounces cooked and peeled salad shrimp. 12 ounces salmon fillets. Juice of 1 lemon, divided. 1 ½ pounds baby red potatoes, scrubbed. 3 tablespoons olive oil
This recipe has four components: Seafood, tomato-cumin vinaigrette, citrus gremolata and fluffy quinoa. They come together like a well-organized puzzle and all are simple enough to make in one go.
Shrimp isn't the cheapest seafood, but a little goes a long way if you mix it into something like flavorful rice and veggies. This recipe calls for less than a pound of small shrimp, so it won’t ...
1 lb cooked large shrimp, peeled and deveined; 1 papaya, peeled, seeded and diced; 1 cup whole kernel corn; 4 green onion, chopped (about 1/2 cup) 1 cup Pace® Picante Sauce; 1 tbsp lemon juice ...
Seafood salad Seafood and vegetables over hard tack arranged into a decorative pyramid and dressed with a rich sauce: Celery Victor: United States: Vegetable salad Celery hearts simmered in a veal or chicken stock, chilled (often in a citrus or vinegar marinade), tossed with mild peppers, then served with Romaine lettuce.
The exact origins of the dish are uncertain, but it is known that Crab Louie was being served in San Francisco, at Solari's, as early as 1914. [3] A recipe for Crab Louie exists from this date in Bohemian San Francisco by Clarence E. Edwords, [4] and for a similar "Crabmeat a la Louise" salad in the 1910 edition of a cookbook by Victor Hirtzler, [5] head chef of the city's St. Francis Hotel. [6]
Louis dressing is a salad dressing based on mayonnaise, to which red chili sauce, minced green onions, and minced green chili peppers have been added.It is commonly used as a dressing for salads featuring seafood, such as a crab (Crab Louis, the King of Salads [1] [2]) or shrimp (Shrimp Louis).
Stir the dressing, parsley, basil and garlic in a medium bowl. Add the shrimp and tomatoes and toss to coat. Cover and refrigerate for 30 minutes.