Recipe Tag: Salad

Place a large skillet over medium-high heat. When the pan is hot spray lightly with the oil and add the shrimp in batches small enough that the individual shrimp don’t touch. Cook for about 3 – 4 minutes on each side and remove to a cutting board.

When the shrimp have cooled chop them into large 1/2 inch dice.

Combine the chopped shrimp with the celery, onion, mayonnaise, sour cream, salt, garlic, relish, paprika and black pepper.

Chill well. When ready to serve stuff the tomatoes with equal amounts of shrimp salad.

Place the water in a large stock pot over high heat.

When the water comes to a boil add the fettuccine and cook for about 12 – 15 minutes until just tender. Drain, reserving about a half cup of the pasta water. Rinse the pasta under cool water and place in the refrigerator.

While the water is coming to a boil place a large skillet over medium-high heat. When the pan is hot add the shrimp and cook for about 3 minutes on each side. Remove to a paper towel to cool. When they are cool coarsely chop them into large pieces (about 1/2 inch in size).

Place the olive oil, vinegar, tomato paste, honey, salt and pepper in a large mixing bowl and mix until well blended. Add the onion, celery, zucchini, olives, and capers and toss to coat well.

Fold in the chilled fettuccine until well blended. If the mixture seems to dry add a little of the pasta water about a tablespoon at a time.

Fold in the shrimp and then the dill. Chill well before serving.

Preheat oven to 350° F.

Cut the stems from the fennel leaving the bulb. Slice in half and cut the tough core out. Slice in half again leaving four quarters. Put in a shallow roasting pan and spray lightly with olive oil. Place the roasting pan in preheated oven and roast for 45 minutes.

Remove and cool. After the fennel is cool cut into very thin slices.

Heat a grill or sauté pan over medium high heat. Spray lightly with olive oil and add shrimp in 1/2 pound batches. Sear on each side for about 4 – 5 minutes and remove to a plate. After they have cooled slice in half lengthwise.

Combine lemon juice, olive oil, honey, rice vinegar and reduced-fat mayonnaise in a bowl and whisk until well blended.

Toss together the sliced fennel, shrimp, dressing, celery, salt, pepper and tarragon.

Chill thoroughly.

Serve on cups made with two leaves of Boston lettuce placed in the bottom of a bowl. (Don’t use lettuce if you are on Coumadin.) Top each serving with 1/4 ounce of blue cheese.

Place the water in a small sauce pan over high heat.

When the water boils, add the quinoa. Reduce the heat to a high simmer.

Partially cover the pan and cook until the water is almost evaporated. Stir occasionally. When the quinoa is done, turn off the heat and cover.

After about 5 minutes, remove the quinoa to a large mixing bowl, and after it has cooled place in the refrigerator to chill.

While the quinoa is cooking, place a large skillet in the oven and preheat to 325°F.

When the pan is hot, add 1 teaspoon of the olive oil to the pan and then the leeks and the shrimp.

Roast for about 10 minutes and remove the shrimp when pink. Place the shrimp in the bowl with the quinoa and return to the refrigerator to chill.

Turn the leek over in the pan and finish roasting – about 20 minutes.

Remove and let cool slightly.

Slice the leek thinly crosswise and add to the bowl with the quinoa and shrimp.

When the quinoa is cool, add the remaining 2 teaspoons of olive oil, celery, peppers, tomatoes, , vinegar, blue cheese, salt, and pepper.

Fold together until well blended.

Chill well. The salad is best if it is chilled overnight before eating.