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1 servings
suggest servings
| 1 | pound | shrimp | shelled and cleaned |
| 1 1/2 | pounds | asparagus | |
| 1 | each | lemon | thin slice |
| 1/4 | cup | scallions, spring or green onions | sliced |
| 2 | tablespoons | parsley leaves | minced |
| 1 | medium | tomato | diced |
| 1 | x | lettuce | leaves |
| 1 | ounce | monterey jack cheese | grated |
| Dressing | |||
| 1/2 | cup | vegetable oil | |
| 4 | tablespoons | vinegar | |
| 1/4 | teaspoon | salt | |
| 1 | dash | cayenne pepper | cayenne |
| 1/8 | teaspoon | black pepper | |
| 1 | tablespoon | parsley leaves | |
| 1 | tablespoon | basil | |
| 1 | tablespoon | oregano | |
| 1 | tablespoon | chervil | |
Cook shrimp; drain and set aside. Cook asparagus until crisp- tender; drain well. Place shrimp, asparagus and lemon slice in mixing bowl. Pour herb dressing over all, cover and chill well, stirring once or twice.
Combine onion, parsley and tomato. To serve, drain shrimp asparagus mixture and arrange on plate with lettuce and cheese. Serve with tomato mixture.
DRESSING: Combine oil, vinegar, salt, cayenne, pepper, parsley, basil, chervil and oregano.
| % Daily Value* | |
| Total Fat 120.0g | 184% |
| Saturated Fat 18.0g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 898mg | 299% |
| Sodium 1713mg | 71% |
| Total Carbohydrate 40.0g | 13% |
| Dietary Fiber 18.0g | 74% |
| Sugars 18.0g | |
| Protein 116.0g | 232% |
| Vitamin A | 176% | Vitamin C | 174% | |
| Calcium | 55% | Iron | 175% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The year was 1917 and Louis Diat, (1885 - 1957), was the head chef of the posh Ritz-Carlton Hotel on......
This is an excellent dish for breakfast or dinner. Very simple, light, and can be topped with anything. I like frozen cherries cooked in a little Cherry Kiajafa, some sugar and maybe a little cornstarch to thicken the sauce. Keep an eye on them, oven temps can vary a lot and you don't want to burn them but you want to be sure they cool all the way.
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