SHRIMP, PEACHES

SHRIMP, PEACHES
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from the kitchen of Liz Lonergan
  • CourseSalads
SHRIMP, PEACHES
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Liz Lonergan
  • CourseSalads
Ingredients
  • 8 ounce box medium-size shell pasta - cooked drained and chilled
  • 1 lb. medium-size cooked shrimp - thawed 31/40 count
  • 1 large peach or nectarine whichever is ripe and sweet – sliced thin
  • 1 cup seedless cucumber - chopped or sliced
  • fresh red raspberries and arugula to garnish
  • * Lemon-Herb Dressing With Mint and Tarragon
Instructions
  1. Cook pasta according to package directions for al dente; rinse with cold water, drain.
  2. In a pretty bowl, add pasta, shrimp, peach or nectarine, and cucumber.
  3. Toss with ½ cup dressing.
  4. Garnish with fresh red Raspberries and arugula. Chill.
  5. Serve with remaining dressing on the side.
  6. * Lemon-Herb Dressing With Mint and Tarragon
  7. 1/3 cup canola oil
  8. 3 Tblsp. chopped fresh mint
  9. 1 Tblsp. chopped fresh tarragon
  10. 1 Tblsp. honey mustard
  11. 1 tsp. lemon zest
  12. 1/4 cup fresh lemon juice
  13. 1 tsp. salt
  14. 1/2 tsp. dried crushed red pepper
Terri's Notes

~ So pretty, fabulous, fresh and just different.
~ I used at least a cup of raspberries and gently tossed them in too.
~ Arugula gives a pleasant peppery taste, nice mix of flavors.
~ I also added a scant Tblsp. of honey to the dressing.
~ Make another great dressing by substituting basil for mint and tarragon.
~ Now, use the leftover herbs to experiment with other new recipes!

Inspired by recipe found in Southern Living 2009

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