Makes:
6 servings
Utensil:
Saladmaster Food Processor
3 Qt./2.8 L Sauce Pan with Cover
Contributed By:
The Saladmaster Guide to Healthy and Nutritious Cooking Cookbook
Ingredients
3⁄4
pound
medium shrimp, peeled, deveined
(340
g)
1
tablespoon
water
(15
mL)
2
slices
lemon
1
bay leaf, halved
1
cup
rice wine vinegar
(240
mL)
1⁄4
cup
fresh dill, minced
(60
mL)
2
scallions, thinly sliced
(20
g)
1
stalk
celery, thinly sliced, use Cone #4
(80
mL)
4
leafs
red leafed lettuce
6
whole
scallions, garnish
6
wedges
lemon, garnish
Directions:
- In sauce pan over medium heat combine shrimp, water, lemon slices (lightly squeezed), and bay leaf and cover. When Vapo-Valve™ clicks, reduce heat to low and cook 3 minutes.
- Remove lemon slices and bay leaf and cool to room temperature.
- Stir in vinegar, dill, scallions and celery. Cover and refrigerate at least 24 hours. Stir at least once.
- To serve, arrange on lettuce-lined platter and garnish with whole scallions and lemon wedges.
Directions
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