Name: Sugar Snap Peas and Shrimp Salad
Prep time: 15 s
Cook time: 15 s
Total time: 30 s
Yield: 4
Ingredients: 4 ounces sugar snap peasstems removed; 1/2 cup NESTLÉ Media Crema; 1 tablespoon lemon juice; 1 clove garlicfinely chopped; 2 teaspoons MAGGI Granulated Chicken Flavor Bouillondivided; 1/4 teaspoon dried oregano leaves; 1/8 teaspoon ground white pepper; 6 cherry tomatoescut in half; 1/2 red bell peppercut into strips; 1/4 cup sliced green onions; 1/4 cup vegetable oil; 1 large egg; 3/4 cup breadcrumbs; 1 pound peeleddeveined and cooked jumbo shrimppatted dry with paper towels; 8 large lettuce leaves

Make It

Instrucciones en Español

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.

Sugar Snap Peas and Shrimp Salad

Ingredients

Key Ingredients

Media Crema

Granulated Chicken Bouillon 15.9 oz