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Asparagus and Grilled Shrimp Salad with Tarragon Cream https://www.metro.ca/userfiles/image/recipes/salade-asperges-crevettes-grillees-creme-estragon-7087.jpg PT20M PT15M PT35M
Preheat the barbecue on medium heat. In a bowl, combine the cream, with the tarragon and mustard. Season with salt and pepper. Keep chilled. Coat the asparagus and bell pepper pieces in olive oil. Season with salt and pepper. Grill for 10 minutes or so, turning regularly. Coat the shrimp in the chilli powder and cook for 5 minutes on the barbecue or until the shrimp change colour. Cut the cooked asparagus in shorter pieces and bell pepper into strips. Place in a bowl. Add the shrimp, stir and combine with the tarragon cream.
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1 cup (250 mL) of thick cream, old-fashioned style, 15% 2 tsp. (10 mL) fresh tarragon, chopped 2 tsp. (10 mL) Dijon mustard salt and freshly cracked pepper 1 kg fresh asparagus 1 yelllow bell pepper, cut in quarters 1/2 Tbsp. (22 mL) olive oil 1 lb (450 g) large shrimps, shelled and deveined 1 tsp. (5 mL) chili powder
Asparagus and Grilled Shrimp Salad with Tarragon Cream

Asparagus and Grilled Shrimp Salad with Tarragon Cream

Rate this recipe
1 Vote
4
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    of thick cream, old-fashioned style, 15%
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  • 2 tsp.
    (10 mL)
    fresh tarragon, chopped
  • 2 tsp.
    (10 mL)
    Dijon mustard
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    IRRESISTIBLES MUSTARD

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    SELECTED SIZES SELECTED VARIETIES


  • salt and freshly cracked pepper
  • 1 kg
    fresh asparagus
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    ASPARAGUS

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    PRODUCT OF MEXICO OR PERU, No. 1 GRADE 8.80/kg

  • 1
    yelllow bell pepper, cut in quarters
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    PRODUCT OF MEXICO 8.31/kg

  • 1/2 Tbsp.
    (22 mL)
    olive oil
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  • 1 lb
    (450 g)
    large shrimps, shelled and deveined
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    AQUA STAR PACIFIC WHITE RAW SHRIMP

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    FROZEN, 41/50 SIZE 907 g

    SARDO SELECT MARINATED SEAFOOD

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    250 ml, SELECTED VARIETIES

    IRRESISTIBLES SHRIMP TRIO

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    FROZEN, 563 g

  • 1 tsp.
    (5 mL)
    chili powder
Imprimer ma sélection

Preparation

Preheat the barbecue on medium heat.

In a bowl, combine the cream, with the tarragon and mustard. Season with salt and pepper. Keep chilled.

Coat the asparagus and bell pepper pieces in olive oil. Season with salt and pepper. Grill for 10 minutes or so, turning regularly.

Coat the shrimp in the chilli powder and cook for 5 minutes on the barbecue or until the shrimp change colour.

Cut the cooked asparagus in shorter pieces and bell pepper into strips. Place in a bowl. Add the shrimp, stir and combine with the tarragon cream.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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