The Secret Ingredient
Ingredients
- ●4 ounces sugar snap peas, stems removed
- ●1/2 cup NESTLÉ Media Crema
- ●1 tablespoon lemon juice
- ●1 clove garlic, finely chopped
- ●2 teaspoons MAGGI Granulated Chicken Flavor Bouillon, divided
- ●1/4 teaspoon dried oregano leaves
- ●1/8 teaspoon ground white pepper
- ●6 cherry tomatoes, cut in half
- ●1/2 red bell pepper, cut into strips
- ●1/4 cup sliced green onions
- ●1/4 cup vegetable oil
- ●1 large egg
- ●3/4 cup breadcrumbs
- ●1 pound peeled, deveined and cooked jumbo shrimp, patted dry with paper towels
- ●8 large lettuce leaves
Make It
Step 1
Boil sugar snap peas in water for 3 to 5 minutes or until crisp tender. Plunge in ice water; drain well.
Step 2
Mix media crema, lemon juice, garlic, 1 teaspoon bouillon, oregano and white pepper in medium bowl. Add sugar snap peas, tomatoes, bell pepper and green onions; mix well. Refrigerate.
Step 3
Heat oil in large skillet over medium-high heat. Beat egg lightly in medium bowl. Combine bread crumbs and remaining bouillon on a plate. Dip shrimp in egg. Toss in bread crumb mixture.
Step 4
Cook half of shrimp in single layer, turning once, until golden brown on both sides. Drain on paper towels. Repeat with remaining shrimp.
Step 5
Serve salad on lettuce leaves; top with warm shrimp.
