31 January, 2016
Shrimp Tossed Salad
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.
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.
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.
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 fresh (or dried) parsley or basil.
Gently toss it all together.
Serve your Shrimp Tossed Salad with a little more grated parmesan on top.
BTW I timed myself and it only took this old Poppop eighteen minutes start to finish.