s SIRACHA-BASIL LOBSTER OF SHRIMP SALAD ****
s 
|
s SIRACHA-BASIL LOBSTER OF SHRIMP SALAD ****
s |
|
Ingredients
|
|
||||
|
Instructions *** 8-3-21 very good, used l/o shrimp *** Servings:Serves 4 Prep Time:15 minutes Cook Time:0 minutes Add to Recipe Box Print Ingredients You can make this salad up to one day ahead; just let it sit at room temperature for 10 to 15 minutes before serving. 1/2 cup mayonnaise 3 Tbsp. lime juice from 2 limes, plus wedges for serving 1 Tbsp. Sriracha sauce, plus more to taste (i used franks) 1/2 cup finely chopped celery 3 Tbsp. chopped fresh basil 2 scallions, thinly sliced 1 lb. cooked lobster meat, cut into bite-size pieces Salt and pepper Taste of Inspirations Sliced Brioche Loaf, lightly toasted, for serving Directions 1. In a large bowl, whisk mayonnaise, lime juice, and Sriracha until blended, then fold in celery, basil, and scallions. 2. Fold in lobster until evenly coated, then season with salt and pepper to taste. Serve with toasted brioche and lime wedges. Source: Hannaford fresh Magazine, July-August 2021 This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||
