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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

SHRIMP & VEGETABLE MEDLEY Recipe

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This recipe for SHRIMP & VEGETABLE MEDLEY is from Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups cauliflowerettes
2 large carrots, sliced 1/2 inch thick
1 1/2 lbs cooked fresh shrimp
1 green pepper cut in 1 inch pieces
1/2 to 1 lb small mushrooms
4 to 6 green onions cut in 1 inch pieces
1/4 cup lemon juice
1/3 cup white wine vinegar
2 tsp Dijon mustard
2 tsp sugar
1 tsp salt
1/8 tsp cayenne pepper
2 Tbsp finely chopped parsley
1/2 cup olive oil or vegetable oil
Directions:
Directions:
Panboil cauliflower and carrots in boiling salted water for five minutes and drain. Combine with shrimp, green pepper, mushrooms and onions in large bowl. Combine lemon juice, vinegar, mustard, sugar, salt, cayenne, parsley and oil in jar. Shake well to mix. Pour over shrimp and vegetable. Toss. Cover and refrigerate several hours or overnight. Toss occasionally. Lift out of marinade and arrange in dish. Serve with toothpicks.

 

 

 

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