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Sugar Snap Peas and shrimp are the highlights in this salad which also features garlic, oregano, tomatoes, bell peppers and onions as colorful and flavorful ingredients. This one is perfect as a starter, and great on its own as a main entrée.
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Original reipce makes 2 dozen Change Servings
BOIL sugar snap peas in water for 3 to 5 minutes or until crisp tender. Plunge in ice water; drain well.
MIX media crema, lemon juice, garlic, 1 teaspoon bouillon, oregano and white pepper in medium bowl. Add sugar snap peas, tomatoes, bell pepper and green onions; mix well. Refrigerate.
HEAT oil in large skillet over medium-high heat. Beat egg lightly in medium bowl. Combine bread crumbs and remaining bouillon on a plate. Dip shrimp in egg. Toss in bread crumb mixture.
COOK half of shrimp in single layer, turning once, until golden brown on both sides. Drain on paper towels. Repeat with remaining shrimp.
SERVE salad on lettuce leaves; top with warm shrimp.
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