Southwest Shrimp Salad in Egg Roll Cups |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A tangy summer salad. The recipe comes from a guest chef on my favourite Canadian day-time talk show. Ingredients:
12 large egg roll wraps |
cooking spray |
1 lb shrimp, shelled & deveined |
1 clove garlic, minced |
1 cup corn, drained |
1 1/2 cups plum tomatoes, chopped |
1/2 cup red bell pepper, chopped |
1/3 cup coriander or 1/3 cup parsley, chopped |
1/2 teaspoon hot sauce |
1/4 cup barbecue sauce |
3 tablespoons light mayonnaise |
1 tablespoon molasses |
Directions:
1. Preheat oven to 425F, and spray muffin pan with vegetable spray.
2. Fit egg roll wrappers into muffin tins.
3. Bake for 8 minutes or just until browned, then set aside.
4. In a non-stick skillet sprayed with vegetable spray, sauté shrimp and garlic just until cooked approximately 5 minutes.
5. Chop and place in bowl.
6. Re-spray skillet and sauté corn for 8 minutes or just until browned.
7. Add to shrimp.
8. Cool.
9. Add remaining salad ingredients.
10. Combine ingredients for the dressing, pour over salad and toss well.
11. Divide 1/3 cup salad amongst egg roll cups.
12. Garnish with coriander.
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