Tag Archives: Shrimp

Lazy Hot Days call for a Easy Cold Summa Salad!

13 Aug

Here in the Northeast we are experiencing a hotter than hot heat wave. It is too hot, even for me. So who wants to cook on day like today? No one. (And that includes grilling, especially grilling.) I give you a super tasty, really easy shrimp salad that is perfect for a day like today; cool and delicious!

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Salad Ingredients

1 lb cleaned, cooked shrimp

6 oz heart of palm, cut in bite size pieces

1 ripe avocado, diced

1 Tbs fresh squeezed lemon juice, toss with avocado

3 oz crumbled feta cheese

1/4 cup sliced green onions

salt and freshly ground pepper to taste

Dressing Ingredients

1 1/2 Tbs fresh squeezed lemon juice

1 1/2 Tbs olive oil

1/2 tsp greek oregano

1/2 tsp dill

1/2 tsp celery seed

freshly ground pepper to taste

Instructions:

Whisk together dressing ingredients. Place the salad ingredients into a salad bowl, except the feta, pour the dressing over the salad. Toss the salad gently so you don’t mess up the avocado. Sprinkle with the feta cheese. Season to taste with salt and pepper. Serve, enjoy and stay cool!

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*Adapted from kalynskitchen.com

** Beautiful seersucker napkin by Dot & Army

 

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Shrimp with Tomato Black Bean Sauce

14 Oct

If you are like me, you are always looking for something new for dinner that is relatively easy and good for you, well this is it! My friend and co-worker Lisa shared this with me and both my Mom and my husband loved it. Now the original recipe didn’t have garlic in it but we added it and it definitely added great flavor.

Shrimp with Black Bean Tomato Sauce

Shrimp with Black Bean Tomato Sauce

Olive Oil

1 Large Onion, chopped

1 Celery Stalk, diced

1 Large Clove Garlic

2 Tablespoons Chili powder

1 28 oz. Can Whole Plum Tomatoes

Salt

Dried Oregano

Crushed Red Pepper Flakes

2 16 Oz. Cans Black Beans, drained

1/4 Cup Chopped Parsley

2 Tablespoons Red Wine Vinegar

1 Pound Peeled, Deveined Large Shrimp

In a 12″ skillet over high heat, in 2 tablespoons olive oil, cook onion, garlic and celery until tender and lightly browned, stirring frequently, about 5 minutes.  Add chili powder, cook 1 minute.

Add tomatoes with the liquid, 1 teaspoon of salt, 1 teaspoon oregano and 1/4 teaspoon crushed red pepper flakes; heat to boiling, stirring and breaking up the tomatoes. Reduce heat to low and simmer 10 minutes, uncovered, stirring occasionally.  Stir in black beans, chopped parsley and vinegar; heat through.

Meanwhile, in 10″ skillet over high heat, in 2 tablespoons hot olive oil, stir-fry shrimp with 1/2 teaspoon salt, 1/4 teaspoon oregano and 1/4 crushed red pepper flakes until shrimp turn pink and are tender.

Now, I served this over a bed of rice, I like a starch to make the meal complete and I also tried this with some leftover chicken and it was delicious too.

To serve, spoon tomato black bean sauce over a bed of rice and top with shrimp. Makes enough for about 6 people.  Enjoy!

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