Jumbo Shrimp, Green beans and Herbs

Jumbo Shrimp, Green beans,and Herbs

There is nothing better than the scent of herbs that courses through great tasting dishes, and with the dish I'm going to be talking about today has some of the tastiest herbs around I'm talking about a blend of freshly chopped parsley, tarragon, chervil, and chives. As tarragon is very pungent, it should not account for more than one part, assuming there are two parts of chervil and three each of parsley and chives Bringing all of these herbs together with some Jumbo Shrimp, and Green beans you have a making for a real great meal.

Jumbo Shrimp, Green beans and Herbs

Jumbo Shrimp, Green beans, and Herbs

Chervil is the mostdelicate herb within this mix, if you can grow it the you should, It's a vey wonderful herb, like soft leaf parsley with hints of aniseed, now if you can't find this in the area where you leave it's ok because you can just use the other three and itstill will be fabulous.

Ingredients

1beefsteak tomato

6 ounces of fresh green beans, tops and tailed

1 1/2 ounces vermicelli rice noodles

1 pound of jumbo shrimp in shell

1 shallot, peeled and finely chopped

Dressing Ingredients

1 1/4 cup of dijon mustard

2 teaspoons of cider or white vinegar

4 tablespoons of heavy cream

1 pinch of salt

3 tablespoons of finely chopped herbs, the tarragon, chives, parsley and chervil blended together.

Method

Bring a large pot of salted waterto a boil, cut the core from the tomatoplunge it into the boiling waterfor 20 seconds and the into cold water. Peel then quarter the tomato, discarding the seeds. Then dice the flesh. Keeping the water on the boil add the beans and cook 3-4 minutes until just tenderbut retaining some firmness. Drain and refresh them in cold water, then remove, the beans and pat dry and place in a shallow bowl.

Put the noodles in a bowlpour on the boiling water...cover and and leave them soaking for 5 minutes, then drain and refresh them in cold water, let them drain off then add them to the beans and toss to mix.

Bring another large pan of salted water to a boil, drop in the shrimp and cook for 3 to 4 minutes or until they turn pink. Drain and run them under the water to cool, then peel them.

To make the dressing, whisk together the mustard, vinegar, cream, sugar and a little salt mix together well,. Toss the green beans, rice noodles, and shallots with the dressing, then carefully mix in the shrimp and the tomato. Enjoy.

This salad will keep for one hour at room temperature, if you want to make this in advance, assemble the component parts and toss them with the dressing closer to your serving time.


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