Shrimp Salad with Ceviche Dressing |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Notes: You can prepare the shrimp mixture (step 1) up to 4 hours ahead; when cool, cover and chill. Ingredients:
1/2 teaspoon cumin seeds |
3 tablespoons olive oil |
3 cloves garlic, peeled and pressed |
1 cup chopped onion |
1 cup chopped red bell pepper |
1 cup fresh or thawed frozen corn kernels |
1 tablespoon minced fresh jalapeño chili |
1/2 cup lime juice |
1/4 cup lemon juice |
3/4 pound peeled, deveined cooked shrimp (41 to 50 per lb.), thawed if frozen |
1 cup diced (1/2 in.) firm-ripe tomato |
1/4 cup chopped cilantro |
4 quarts salad mix (8 oz.), rinsed and crisped |
salt and pepper |
Directions:
1. In a 10- to 12-inch frying pan over medium-high heat, stir cumin seeds until fragrant, about 1 minute. Add oil, garlic, onion, and bell pepper; stir often until onion is limp, about 3 minutes. Add corn, jalapeño, lime juice, and lemon juice; bring to a boil. Remove from heat; stir in shrimp. Chill, stirring occasionally, until cool, 15 to 20 minutes.
2. Stir in tomato and cilantro.
3. Place salad greens in a large bowl. Spoon shrimp mixture over greens; mix to serve. Add salt and pepper to taste.
|
|