Thursday, 30 July 2009

Shrimp garden salad

Shrimp garden salad..
(Serve 8)

1 packet pre boiled frozen shrimp
2 can kidney beans (drained)
1 can green peas (drained)
1/2 packet frozen sweet corn
2 stalks of celery (chopped)
1 packet cherry tomatoes (sliced into halves)
Bunch of fresh parsley (roughly chopped)
2 lemon (squeeze the juice)
Balsamic vinegar
Olive oil
Black pepper

1. Boil pot of water to blanch the sweet corn first then shrimps.
2. Blanch ingredients for a 1-2 min and set aside drain well. Use the same water as the sweetness of the corn will be absorb into the shrimps, you also help save water too....
3. Throw in the all ingredients into a large mixing bowl.
4. Squeeze the juice of the lemon over salad.
5.Drizzle balsamic vinegar,olive oil and season well.

An amazing mixture of texture and taste.....

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