Sunday, June 16, 2013

Best Meals Happen At Home Recipe:Margarita Shrimp Salad

4 servings
Prep Time: 35 minutes  |  Marinade: 30 minutes  |  Cook Time: 10 minutes
1  lime
3  cloves garlic, minced
1  lb. fresh large shrimp, peeled and deveined
1/4  cup Swanson® Chicken Broth or Swanson® Chicken Stock
1  medium orange or red pepper, cut into 2-inch-long strips
    (about 1½ cups)
1  small onion, cut in half and sliced (about 1/4 cup)
1/4  cup chopped fresh cilantro leaves
4  cups romaine lettuce or iceberg lettuce torn into bite-sized pieces
2  large tomatoes, thickly sliced
1/4  tsp. ground black pepperBertolli(R) Indulgent Penne and Cheese
Grate 2 teaspoons zest and squeeze 1 tablespoon juice from the lime.
Stir the lime juice, lime zest and garlic in a 2-quart shallow, nonmetallic
baking dish or a gallon-size resealable plastic bag. Add the shrimp
and toss to coat. Cover the dish or seal the bag and refrigerate for
30 minutes, turning the shrimp over several times during the
marinating time.
Heat the Swanson® Chicken Broth in a 2-quart saucepan over
medium-high heat to a boil. Add the pepper and onion and cook until
the vegetables are tender-crisp, stirring occasionally.
Reduce the heat to medium. Add the shrimp and marinade to the
saucepan and heat to a boil. Cook until the shrimp are cooked through.
Stir in the cilantro.
Divide the lettuce, tomatoes and shrimp mixture among 4 serving plates.
Season with the black pepper.

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