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Heat the water, lemon, peppercorns and coriander seeds in a 3-quart saucepan over medium heat to a simmer. Add the shrimp and cook for 2 minutes or until the shrimp are cooked through.
In a blender, combine the roasted pepper, shallot, garlic, jalapeño, yogurt, vinegar and lemon juice and puree until smooth. Scrape the puree into a medium bowl and whisk in 1/4 cup of the olive oil.
Picture succulent halal chicken, marinated to perfection in a harmonious blend of spices, fragrant oregano, and zesty lime juice: an explosion of flavors that dance on your taste buds and leave ...
Want to make Mexican Shrimp-and-Avocado Salad with Tortilla Chips? Learn the ingredients and steps to follow to properly make the the best Mexican Shrimp-and-Avocado Salad with Tortilla Chips? recipe for your family and friends.
It's everything you love about Cobb salad in a sandwich—packed with all the usual ingredients like blue cheese, bacon, tomatoes, and avocado. Get Ree's Cobb Chicken Salad recipe . Shop Now
This roasted cabbage salad combines the sweetness of roasted cabbage with the bright, zesty flavors of lime, orange and cumin. This versatile side dish works well alongside roasted chicken or steak.
We put a flavor twist on the classic chicken salad by using a lemon-herb mayonnaise. Try other mayo varieties, like roasted garlic or chipotle lime, in this fast, no-cook lunch recipe. Serve this ...
Season the shrimp with salt and pepper. Cook over moderately high heat, turning once, for 2 minutes total. Stir in the sauce and cook, stirring, until thickened, about 2 minutes.