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| Cool & Light Shrimp Recipes |
by Brenda HydeThis time we'll take a look at shrimp. I know, it's expensive. I don't use it that often, but in the summer months it's light and refreshing, plus you don't need that many to make a nice dish for your family. I often buy the smallest salad shrimp in small bags for less than $2.00. I also saw the medium sized shrimp for $4.99 a pound. Try these cool light recipes this summer for a nice change. Shopping List 1 pound cooked shrimp (medium sized) 2 small bag salad shrimp bottle of Ranch Dressing green onion salad ingredients French bread and rolls potatoes sour cream
celery water chestnuts box of long grain and wild rice mix green or red pepper 4 large tomatoes Shrimp Ranch Salad 2 cups dried pasta or macaroni 1 1/2 cups Ranch Dressing 2 small bag salad shrimp 3 green onions 1/2 cup diced celery Cook and drain pasta according to directions. Rinse the salad shrimp in warm water to defrost; add to pasta. Chop the three green onions and dice the celery. Mix all together with a wooden spoon. Serve as a side dish, or as the main dish with a green salad and rolls or French bread. Spicy Grilled Shrimp 1 large clove garlic 1 tablespoon salt 1/2 teaspoon Cajun spice or chili powder 1 teaspoon paprika 2 tablespoons oil 2 teaspoons fresh squeezed lime or lemon juice 1 pound shrimp, medium to large size Lime wedges kabob skewers Start a charcoal or gas grill, or heat the broiler. Make the fire as hot as it will get, and put the rack close to the heat source. Mince garlic with salt; mix with chili powder or Cajun spice and paprika, then make it into a paste with the oil and lemon or lime juice. Clean, rinse and shell shrimp. Thread on skewers. Smear paste on shrimp. Grill or broil shrimp, 2 to 3 minutes a side, turning once. Serve immediately or at room temperature, with lime or lemon wedges. This is good with a fresh salad, baked potatoes with sour cream and chives plus some nice light bread. Shrimp and Wild Rice Salad One boxed white and wild grain rice mix 1 small bag salad shrimp or 1/2 pound medium shrimp 4 large tomatoes 8 oz. can water chestnuts 1 green or red pepper, chopped 2 green onions, chopped 1 cup mayonnaise 1 tbls. herb or wine vinegar salt and pepper Cook rice as directed and cool. Cut thin slices from the tops of the tomatoes and scoop out pulp. (Save for salsa!) Be sure to leave at least 1/4 inch of shell. Drain upside down on paper towels. Refrigerate. In medium bowl combine cooled rice, shrimp, water chestnuts, onion and green pepper. In small bowl combine mayonnaise, vinegar, and season with salt and pepper. Mix with other ingredients using wooden spoon. Refrigerate to chill. Just before serving fill shells.  Recommended ReadingThe Ultimate Shrimp Book: More than 650 Recipes for Everyone's Favorite Seafood Prepared in Every Way Imaginable by Bruce Weinstein, Mark Scarbrough Dive into this collection of more than 650 shrimp recipes. Whether you love shrimp fried, steamed, baked, broiled, or grilled, in mole sauce, cream sauce, cocktail sauce, peanut sauce, or garlic sauce, crispy, crunchy, tender, hot, or cold, you're about to fall in love with shrimp all over again. Rediscover the classics like shrimp rémoulade or go cutting edge with sweet and spicy black pepper caramel shrimp. (courtesy: Amazon) |
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About the Author: Brenda Hyde is the owner/editor of OldFashionedLiving.com. |
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Happy Halloween
