Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Kathie Lee's Seafood Salad
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- #18852
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 pound cooked shrimp, cut into 1/2-inch pieces
1 pound sea legs (seafood chunks), cut into bite-size pieces or torn into shreds
1 cup good-quality mayonnaise
2 celery stalks, diced
1/2 cup parsley, finely chopped
2 lemons, juiced or to taste
salt and pepper, to taste
lettuce leaves
directions
In a large bowl, stir together the shrimp, sea legs, and mayonnaise until combined. Stir in the celery, parsley, lemon juice, salt, and pepper. Cover and refrigerate to allow the flavors to blend.
Just before serving, adjust the seasonings, adding more lemon juice and salt and pepper to taste. Serve on a bed of lettuce leaves.
added by
jmstwn1607
nutrition data
420 calories, 33 grams fat, 8 grams carbohydrates, 28 grams protein per serving. This recipe is low in carbs.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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