Sunday, February 12, 2012

Shrimpy is Not Short -- Shrimp Salad Recipe

... on flavor.

Hubby got in Saturday morning from West Africa and I was so glad to see him. He didn't even seem surprised over the weight loss since he was here about three weeks ago, and seemed to embrace it (so to speak.)

Last night, we sat in front of the fire and enjoyed each other's company along with some cocktail shrimp. OK, he had some cocktail shrimp and I held off for the main course -- my maiden voyage back into the world of filet mignon.

The sad part was -- darn it -- because it was windy and cold outside, I chose to panfry those little filet babies and overcooked them a bit. Still, they tasted pretty darn good, even cooked medium instead of medium rare. I made mashed cauliflower with my homemade beef broth for a side and used an immersion blender to puree it. Hubby LOVED them. But reminder to self: if you're going to throw in some chopped chives from your container gardening, don't add them until you've pureed unless you want the mashed cauliflower to have a "lovely" green tint. Fortunately, it didn't bother hubby. Mashed cauliflower basic recipe is in previous post.

Today for lunch, there was about a cup of the cocktail shrimp left, so I decided to make lunch for us with those. I didn't have enough celery, so I added some toasted pine nuts for crunch and that turned out to be a great idea. Even though I ate only about a fourth of it, hubby cleaned the bowl -- always a good recommendation. Here's my concoction:

Shrimp Salad
1 c. cocktail shrimp -- cooked, peeled and cut into about 1/4 to 1/3-inch pieces.
2 hard-boiled eggs, chopped
1/3 c. chopped celery
2 T. pine nuts, toasted
4 T. light mayonnaise
1 T. Paul Prudhomme's Magic Seasoning "Seafood Magic"

Chop shrimp and egg and put in small bowl. Add chopped celery. Spray skillet with cooking spray and toast pine nuts until golden. Add to bowl with seasoning. Add light mayo to other ingredients and stir until wet. Serve with bread for hubby to make sandwich, large lettuce leaves for the lower calorie version.



No comments:

Post a Comment