Shrimp Tossed Salad

Shrimp Tossed Salad poppopcooks.com

You can make this Shrimp Tossed Salad with whatever you might have on hand. Even if you don’t have any shrimp in the freezer you could go with some chicken tenders nuked and sliced up. Or, even some bacon cooked a little on the crispy side, cooled and crumbled. As far as the veggies, well, just about any combo of what you have in the fridge. Tomatoes, Lettuce, spinach, onions and on and on. That’s what we have here in this recipe. I went with whatever I had available without making a special stop at the store. It was real quick turned out real good.

First you put the shrimp in a microwave friendly bowl and set it on defrost.

Shrimp Tossed Salad1

 

In the couple of minutes it takes for that to happen get out your veggies. Clean them and cut them up. When the shrimp have thawed peel them if you have to and put them back in the microwave for about 3-4 minutes depending their size and your microwave.  Zap them in 30 second stages checking each time for pink on the outside and opaque white in the middle. When they are done add enough ice cubes to the bowl to cover up the shrimp and mix them together.

 

Shrimp Tossed Salad2 poppopcooks.com

 

When the shrimp are chilled pat them dry between paper towels.

This is the cast for tonights production. Tomatoes, zucchini, onions, arugula and shrimp. But you can chose the players to star in your production to suit yourself because you are the director.

Shrimp Tossed Salad3 poppopcooks.com

 

Put everything a bowl big enough to toss it all together.

Shrimp Tossed Salad4 poppopcooks.com

 

Add the dressing. You could just pour in the store bought dressing that you keep in the fridge or you could get a little adventurous and do it in layers of flavor. First real good extra virgin olive oil. Then balsamic vinegar, grated parmesan, salt, pepper, garlic powder and chopped fresh (or dried) parsley or basil.

Shrimp Tossed Salad5 poppopcooks.com

 

Gently toss it all together.Shrimp Tossed Salad6 poppopcooks.com

 

Serve your Shrimp Tossed Salad with a little more grated parmesan on top.

Shrimp Tossed Salad poppopcooks.com

 

BTW I timed myself and it only took this old Poppop eighteen minutes start to finish.

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Shrimp Tossed Salad is real good, easy and healthy BigOven - Save recipe or add to grocery list Yum
A quick and easy salad that makes meal.
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Prep Time 10 minutes
Cook Time 8 minutes1
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Prep Time 10 minutes
Cook Time 8 minutes1
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Instructions
  1. First you put the shrimp in a microwave friendly bowl and set it on defrost. In the couple of minutes it takes for that to happen get out your veggies. Clean them and cut them up. When the shrimp have thawed peel them if you have to and put them back in the microwave for about 3-4 minutes depending their size and your microwave. Zap them in 30 second stages checking each time for pink on the outside and opaque white in the middle. When they are done add enough ice cubes to the bowl to cover up the shrimp and mix them together.
  2. When the shrimp are chilled pat them dry between paper towels. This is the cast for tonights production. Tomatoes, zucchini, onions, arugula and shrimp. But you can chose the players to star in your production to suit yourself because you are the director.
  3. Put everything a bowl big enough to toss it all together. Add the dressing. You could just pour in the store bought dressing that you keep in the fridge or you could get a little adventurous and do it in layers of flavor. First real good extra virgin olive oil. Then balsamic vinegar, grated parmesan, salt, pepper, garlic powder and chopped (or dried) parsley or basil.
  4. Gently toss it all together. Serve it with a little more grated parmesan on top.
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Sautéed Chicken with Honey Balsamic Sauce – Quick and Easy

Sauteed Chicken

There are hundreds, no, maybe thousands of ways to do sauteed chicken. We have it one way or another 2 or 3 times a week. It’s easy, good and with so many ways to do it we never run out of new twists on this old favorite.

Last night we had it with a honey and balsamic sauce. One of Gammy’s favorites and it’s gluten free.

First heat up a skillet  with about a tbsp. of olive oil. Salt and pepper one side of the chicken pieces. Put them in the pan seasoned side down and season the up side. We’re going with chicken tenders that we grabbed out of the freezer and defrosted in the microwave. Cook them about 4-5 minutes a side or until they are firm to a poke.

The veggies frying.
The onion and garlic getting ready

While the chicken is cooking cut a quarter of a medium sized onion into strips and chop up 4 garlic cloves. When the chicken is done put it aside in a dish that will catch the drippings. Add  about a tbsp. of butter, pinch each of salt and pepper and the veggies. Mix them up with a wooden spoon getting the bits from the chicken off the pan and mixed in with the veggies.

Cook em ’til they are getting translucent then add 1/2 cup of chicken broth, about 3 tbsp. honey and about 2 tbsp. of balsamic vinegar. Bring it to a simmer and let it reduce by about 1/3.

IMG_0152Put the chicken and the drippings in the sauce and let them heat up for about 2 minutes turning them often.

IMG_0153

Serve it up! We had some leftover rice in the freezer (we always do) and plus there was some of the Spaghetti Squash from the other night hanging out right next to the rice. Or you could go with whatever leftover stuff you have in the fridge. Or just cook up the veggie and carb of your choice. How’s that for a world class, real quick and easy gluten free meal?

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Sautéed Chicken with Honey Balsamic Sauce BigOven - Save recipe or add to grocery list Yum
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Course Main Dish
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
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Instructions
  1. First heat up a skillet with about a tbsp. of olive oil. Salt and pepper one side of the chicken pieces. Put them in the pan seasoned side down and season the up side. We're going with chicken tenders that we grabbed out of the freezer and defrosted in the microwave. Cook them about 4-5 minutes a side or until they are firm to a poke.
  2. While the chicken is cooking cut a quarter of a medium sized onion into strips and chop up 4 garlic cloves. When the chicken is done put it aside in a dish that will catch the drippings. Add about a tbsp. of butter, pinch each of salt and pepper and the veggies. Mix them up with a wooden spoon getting the bits from the chicken off the pan and mixed in with the veggies. Cook em 'til they are getting translucent then add 1/2 cup of chicken broth, about 3 tbsp. honey and about 2 tbsp. of balsamic vinegar. Bring it to a simmer and let it reduce by about 1/3. Put the chicken and the drippings in the sauce and let them heat up for about 2 minutes turning them often.
  3. Serve it up! We had some leftover rice in the freezer (we always do) and plus there was some of the Spaghetti Squash from the other night hanging out right next to the rice. Or you could go with whatever leftover stuff you have in the fridge. Or just cook up the veggie and carb of your choice. How's that for a world class, real quick and easy gluten free meal?
    Sauteed Chicken
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