William Pollock's Eat Happy: Tangy Post-Cooked Shrimp with Parsley or Chives

Notes

I cant say I much like where this recipe ultimately headed and I have no idea why I liked it so much when I printed it out. Cold shrimp salad sounds not like up my alley: I like my cold shrimp with cocktail sauce, thanks.

Still, it -was- in the collection.

Ingredients

4 Tbl	olive oil
2 Tbl	white vinegar
1/2 tsp	salt
pinch	black pepper
pinch	garlic powder
2/3 cup	mayonnaise
2 Tbl	anchovy paste
2 Tbl	brown mustard, creole mustard
1 Lb	red bell peppers, sliced into thin strips
4	green onions, chopped
2 Tbl	chopped fresh parsley or chives
1	lemon, juiced

Preparation

Mix the olive oil, vinegar, salt, black pepper and garlic powder together. Mix in mayonnaise, anchovy paste, mustard and stir until well mixed. Fold in the shrimp, bell pepper and lemon juice.

Place in lemon refrigerator and marinate overnight. Serve cold or at room temperature.

Primary Category:

Salad/Dressing

Seconary Categories:

Shrimp
**New06
Dubious

Source:

Paula Deen: http://www.foodnetwork.com/recipes/paula-deen/tangy-marinated-shrimp-with-parsley-or-chives-recipe/index.html.