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Cold Shrimp Salad with Capers & Dill & Garlic Bread

Chef Brooks creates a great summer salad.
Cold Shrimp Salad with Capers & Dill & Garlic Bread

Cold Shrimp Salad with Capers & Dill
Ingredients
4 tablespoons olive oil
16/20 count uncooked shrimp, peeled & deveined
4 garlic cloves, minced
1 medium red onion, thinly sliced
2 teaspoons Tone’s® Roasted Garlic Salt Seasoning
½ cup mayonnaise
1 lemon, juiced
2 tablespoons fresh dill, minced
1 small jar capers, drained
2 tablespoons fresh parsley, finely chopped
1 jalapeno pepper, seeded & minced
Tone’s® Salt & Pepper to taste
1 teaspoon Tone’s® Crushed Red Pepper Flakes

Make
•Heat oil in a large, heavy skillet over high heat.
•Add shrimp and sauté until just cooked through.
•Reduce heat to low and add garlic, stir, and cook about 30 seconds or until fragrant.
•Place in a bowl, cool and refrigerate for at least 1 hour.
•Combine onion and salt in a colander. Let stand about 15 minutes or until onion is wilted. Rinse and dry with paper towels.
•Whisk mayonnaise and remaining ingredients in a large bowl.
•Add shrimp and onion and mix to coat shrimp with dressing. Serve cold.

Garlic Bread
Ingredients
1 loaf bread, sliced diagonally
1 small bowl butter, melted
Dusting Tone’s® Granulated Garlic

Make
•Preheat oven to 400⁰F.
•Slice bread diagonally, about 8 slices will work.
•Lightly brush melted butter on each slice and evenly dust each slice with Tone’s® Granulated Garlic.
•Place on baking sheet and put in oven for 6-8 minutes. Allow to cool before serving.
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