Ingredients
| 1 cup (250 mL) | diced carrots1-1/2 cups (375 mL) | diced peeled potatoes1 cup (250 mL) | frozen peas1 can (341 mL) | PC Blue Menu Whole Kernel Corn1 pkg (454 g) | raw shell-on black tiger shrimp, peeled and cut in half1/3 cup (75 mL) | PC Blue Menu Mayonnaise Type dressing2 tbsp (25 mL) | fresh lemon juice1 tbsp (15 mL) | prepared horseradish1/2 tsp (2 mL) | salt1/4 tsp (1 mL) | freshly ground black pepper1/3 cup (75 mL) | chopped fresh dill
|---|
Description
This Cold Main-course Shrimp Salad Gets A Kick From Horseradish. Cut All The Vegetables To About ¼ Inch (5 Mm) Dice, About The Same Size As The Peas. Thaw The Shrimp First, If You Buy Frozen.
Loblaws
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter