PRODUCT OF MEXICO, No. 1 GRADE 8.80/kg
31 - 40 SIZE, FROZEN, 340 g
Peel asparagus stalks and cook 8 to 10 minutes until tender-crisp. Cool.
Wash pears and dice 1 in. (2.5 cm) thick.
Combine asparagus and shrimp.
Chop chives and celery leaves. Add to asparagus shrimp mixture.
Blend sour cream and lime juice.
Gently combine the two mixtures.
Make sure you are using only gluten-free cereals, flours and starches, 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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