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Shrimp and Asparagus Cocktails with a Citrus Zing https://www.metro.ca/userfiles/image/recipes/verrine-crevettes-asperges-laitue-boston-5906.jpg PT20M PT08M PT28M
Dressing: in a bowl, combine lemon and orange zest and juice. Whisk in olive oil, mustard, basil, chives, and salt until thoroughly blended. Set aside. Salad: Cut lettuce into thin ribbons (chiffonnade). Blanch asparagus 3-4 minutes in a pot of simmering water. Rinse under cold running water and cut into small pieces. Pita breads: preheat oven to 425°F (215°C). Toast salt-sprinkled pita points for approximately 5 minutes. In martini or other decorative glasses, alternate lettuce, shrimp, asparagus. Drizzle with dressing. Serve with pita points.
4
few Boston lettuce leaves 8 green asparagus 2 to 4 pita breads, sliced in points salt to taste extra virgin olive oil to taste 8 oz (250 g) nordic shrimp
Shrimp and Asparagus Cocktails with a Citrus Zing

Shrimp and Asparagus Cocktails with a Citrus Zing

Rate this recipe
6 Votes
  • Lactose-free
4
servings
0:20
Preparation
0:08
COOKING
0:28
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    lemon, zest and 2 Tbsp. (30 mL) of juice
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  • 1
    orange, zest and 2 Tbps. (30 mL) of juice
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  • 1/2 cup
    (125 mL)
    extra virgin olive oil
  • 1 Tbsp.
    (15 mL)
    Dijon mustard
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  • chopped fresh basil to taste

  • chopped fresh chives to taste

  • salt to taste

  • few Boston lettuce leaves
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    DOLE CLASSIC ICEBERG SALAD

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    40 g COLE SLAW 397 g PRODUCT OF U.S.A. SWEET NANTES CARROTS 454 g PRODUCT OF MEXICO, No. 1 GRADE

  • 8
    green asparagus
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    170 g PRODUCT OF MEXICO NO. 1 GRADE 2.44 EA. Asparagus PRODUCT OF MEXICO NO. 1 GRADE 2.44/lb, 5.38 /kg

  • 2 to 4
    pita breads, sliced in points
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    675 G or BAGELS PKG OF 6 OR DEMPSTER'S HONEY WHEAT BREAD 570 G SELECTED VARIETIES, OR 2.99 EA.

    SELECTION MINI DONUTS

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  • salt to taste

  • extra virgin olive oil to taste
  • 8 oz
    (250 g)
    nordic shrimp
Imprimer ma sélection

Preparation

Dressing: in a bowl, combine lemon and orange zest and juice.

Whisk in olive oil, mustard, basil, chives, and salt until thoroughly blended. Set aside.

Salad:

Cut lettuce into thin ribbons (chiffonnade).

Blanch asparagus 3-4 minutes in a pot of simmering water. Rinse under cold running water and cut into small pieces.

Pita breads: preheat oven to 425°F (215°C).

Toast salt-sprinkled pita points for approximately 5 minutes.

In martini or other decorative glasses, alternate lettuce, shrimp, asparagus.

Drizzle with dressing. Serve with pita points.

Source : "Chef Anne Desjardins - Émission ""Par dessus le marché"""

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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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