| I'd bet that shrimp would go well in any of the tabouli salads
that are in this file (I know they were entered recently, but
don't know where). That'd give you three of the four food
groups in one dish. I'll do anything to avoid washing lots
of dishes! Add a bowl of icecream (or fruit with yogurt - heck,
yogurt is even middle eastern, like tabouli) and you've got all four.
--Louise
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| I've made cold pasta and veggie salads, and my next step is going
to be to add the shrimp. I use tri colored pasta, cooked and chilled,
chopped peppers, red onions, pimento's. Then I slice carrots (round
way) and chop broccoli and zap them in the 'wave until slightly
tender. Then, I mix up salad dressing using olive oil, taragon
vinegar and a tsp of dried mustard. I season the salad with lots
of pepper and dried tarragon. Chilled this is a wonderful, light
dinner. I haven't done this with the shrimp, but I'll bet if you
toss some in cooked and whole, the results will be fantastic.
I think I know what's for dinner tomorrow.........
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| I have a variation on .2. It's one of my favorite quick/easy/elegant
meals. It's also very colorful and looks almost as good as it tastes.
One package of spinach angel hair pasta
Plenty of shrimp (I usually use a bag of New England Shrimp Company
frozen shrimp -- it tastes surprisingly fresh)
Red bell peppers, cut in matchstick strips or rings, depending on
my mood
Broccoli florets, blanched
Snow peas, blanched
Scallions, chopped, including greens
Toss all of the ingredients together along with plenty of salad
dressing. I usually use Cardini's Lime-Dill dressing, but the first
time I had this salad my mother used a curry based dressing, which
I have been unable to even approximate.
Enjoy!
Susie
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| I found this recipe in the American Health magazine (May '92). Haven't
tried it, but will in the next week or two.
Shrimp and Lima Bean Salad
1/2 C low-sodium chicken broth
1/2 C orange juice
1 small onion, minced
3 cloves garlic, minced
1 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp each: chili powder and dried thyme
pinch ground cloves
2 bay leaves
3/4 lb medium or large shrimp (in shells)
1 small red bell pepper, diced
2 green onions, whie and 1/2 of green thinly sliced
1 C frozen corn, thawed
1/2 cup finely chopped parsley
1/2 C finely chopped cilantro or fresh parsley
1 10 oz pkg (2 cups) frozen baby lima beans, partially thawed
2 tbsp fresh lime juice
1 tsp dijon mustard
1/8 - 1/4 tsp salt
pinch ground cinnamon
1 tbsp olive oil
Place broth, orange juice, onion, garlic, cumin, oregano, chili powder,
thyme, cloves and bay leaves in medium skillet and heat to boiling.
Add shrimp, reduce heat, cover and simmer gently, turning shrimp as
needed, until they turn pink and cook thru (5-8 mins depending on
size).
Remove shrimp with slotted spoon and let stand to cool.
Remove and discard bay leaves, set aside broth.
Combine red pepper and green onions in large bowl, tossing well with
fork. Stir in corn,parsley and cilantro.
Peel and devein shrimip and add to salad.
Add lima beans to reserved broth; heat to simmering. Simmer, covered,
just until beans are hot and tender (3 mins.).
Remove beans with slotted spoon and add to salad.
Measure 1/3 cup broth (add OJ if necessary); whisk in the lime juice,
mustard, salt and cinnamon.
Whisk in oil, 1 tsp at a time. Pour over salad and toss well. Season
with black pepper to taste.
Serve at room temp. Makes 4 main-course servings.
148 Cals per serving, 12 g protein, 18 g carbo, 4 gm fat (27% of cals)
83 mg cholesterol, 233 mg sodium.
~beth
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