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| Carribean Goulash Recipe |
Category: Seafood
Rating:
N/A
Servings: 4
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Ingredients
3/4 lb raw scallops
1 basket cherry tomatoes
1 medium pkg. frozen; precooked small shrimp
1 can (6 oz.) pitted ripe olives drained
1 can (6 oz.) water chestnuts; drained
1/2 head cauliflower
2 tablespoon margarine or butter
----DRESSING----
2 cup mayonnaise
1/2 cup prepared horseradish; well drained
2 teaspoon dry mustard
2 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon msg; (opt.)
Cooking Directions:
Saute scallops in a small amount of butter or margarine until done. Drain on paper towels and refrigerate to chill. Cut water chestnuts in half, cut cauliflower into bite size pieces and combine with chilled scallops, tomatoes, shrimp, olives, water chestnuts; set aside. Combine all ingredients for dressing and pour over the salad. Mix lightly but well enough to coat everything. Refrigerate overnight or at least 4 hours. NOTE: This is also good without the scallops.
busted by sooz
Recipe by: Key Gourmet
seafood
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