Tag Archives: shrimp

25 Aug 2011 Shrimp & Avocado Salad

Adapted from Moosewood Collective. Simple suppers: Fresh ideas for the weeknight table. (2005). New York: Clarkson Potter. p. 167.

shrimp and avocado salad

Copyright © 2011. Adrien Bisson

My Comment: I know, I know…. not strictly vegetarian. But once in a while I enjoy fish. Our CSA share this week included a bag of baby greens, garlic, and several beautifully ripe tomatoes. What could be better than fresh produce picked that morning?

There is something wonderful about the combination of lemon and tarragon; I think I’d enjoy this salad even without the shrimp.

Ingredients:

1 pound peeled & deveined shrimp
2 TBSP vegetable or olive oil
2 garlic cloves, minced

FOR THE DRESSING

juice and zest of 1 lemon
1 TBSP Dijon mustard
1 TBSP chopped FRESH tarragon
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 cup olive oil (I use about half that amount)

2 avocados
2 tomatoes
6 cups baby greens or torn lettuce

Method

 1. Warm oil in skillet, add the garlic and shrimp. Saute until the shrimp turns pink (2-4 minutes). Set aside.

2. Whisk together the dressing ingredients. Toss the cooked shrimp with about 1/4 cup of the dressing.

3. Peel and pit the avocado and cut into wedges. Cut the tomato into wedges. Arrange the shrimp, avocado, and tomatoes on the greens and drizzle on more of the dressing.

Serves 4. Nutrition: Calories 470. Fat 36.5, Carbohydrates 12, Fiber 7.7

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11 June 2011 Basil Shrimp and Peas

Adapted from Welland, Dianne. 14-Day clean eating meal plan. Clean Eating Magazine. (Vol. 4, Issue 5). June 2011. p 77.

Basil Shrimp and Peas

Copyright © 2011. Adrien Bisson.

My Comment: The idea of eating “clean” appeals to me – we try not to eat much of anything that has been processed and we try to eat more whole grain foods.  It is less expensive to make-our-own and keep out of the middle aisles of the food store.

A good substitute for the shrimp making this purely vegetarian would be baked tofu — something to pick up the basil and lemon flavors.

Ingredients

1/2 lb. cooked shrimped (shells removed)
2 cups cooked brown rice
2 cups cooked peas
1 cup shredded basic
2 tsp lemon zest
juice of one lemon
one onion
small amount of olive oil for cooking

Method

1. Start the rice. I used 1 cup rice to 2 cups water. Begin by bringing the water to boil, add the rice, cover, reduce the heat to simmer and let cook untouched for 20-25 minutes.

2. Boil the shrimp (shell on) in water. When they are done, drain and set aside. Cook the peas (frozen or fresh).

3. Heat a small amount of oil in a deep fry pan, saute onion on low. Add the shrimp, lemon juice and lemon zest. Add in 2 cups of the peas – well drained. Just before serving add the basic to the mix.

4. Serve by either scooping up a serving of rice and topping with the shrimp mixture, or if mix the brown rice into the shrimp mixture, toss and enjoy.

Clean Eating claims this makes 2 servings — way to much for us. We made 4 servings out of this.


20 May 2011 Thai Shrimp and Carrot Salad

Adapted from Whole Foods Market. Thai shrimp and carrot salad. Downloaded from the web on May 15, 2011.

Thai Shrimp and Carrot Salad

Copyright © 2011. Adrien Bisson Photography

My Comment: Just my opinion, but I think this recipe needs some serious tweaking.  Realizing that the lack of oil was possibly purposeful, I still need to say that the dressing needs something – sesame oil maybe? Not enough hot pepper flakes and honestly, almost every Southeast Asian noodle/salad dish I’ve ever eaten has some kind of sweetening to offset the lime and vinegar.  

Lesson learned: even on a first pass through a recipe, go ahead and follow your instincts.

Ingredients:

8 oz. uncooked brown rice noodles
1/4 cup lime juice
1/4 cup rice vinegar
1/8 tsp crushed red pepper flakes
1/2 pound cooked, peeled, and deveined shrimp – tails removed
3 cups carrots
1/2 cup dry-roasted unsalted peanuts
1/2 cup sliced shallots
1/3 cup chopped fresh mint

Method

1. Cook noodles according to package directions. Rinse until cool, then drain and place in a large bowl.

2. In a separate bowl, combine lime juice, vinegar and crushed red pepper to make a dressing.

3. Toss noodles with 2 TBSP of the dressing. Toss remaining dressing with shrimp, carrots, peanuts, shallots, and mint.

4. Serve shrimp mixture over the rice noodles.

Serves 6. Nutrition: 290 calories, 8 g fat, 61 g carbohydrates, 8 g fiber, 24 g protein


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