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Monday, March 31, 2014

Cucumber and Tomato Shrimp Salad

Cucumber and Tomato Shrimp SaladThis dish was inspired from my spring dinner party. For lunch the next day, I had leftover shrimp, cucumber and tomatoes...so Cucumber and Tomato Shrimp Salad was born and it was the perfect lunch. And I have had it a couple times since I enjoyed it so much. I love a good cucumber and tomato salad and the addition of chilled roasted shrimp puts it over the top.  This combination would be equally lovely served over top of mixed greens as well.  My mom has planted cucumbers and tomatoes in the garden again this year, so I hope to be having it garden fresh this summer.
Cucumber and Tomato Shrimp Salad

½ pound shrimp
1 teaspoon olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

1 English hothouse cucumber
½ teaspoon salt
¼ cup plus 2 tablespoons sour cream
3 tablespoons mayonnaise
2 tablespoons white wine vinegar
¼ cup chopped fresh dill
1 garlic clove, minced
½ teaspoon sugar
Freshly ground black pepper, to taste
2 Roma tomatoes, seeded and diced

Preheat the oven to 400 degrees.

Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool. Refrigerate for at least 4 hours.

Cut cucumber in half by slicing down the middle lengthwise. Scoop out the center seeds. Cut into thin slices and place in a colander with the salt.. Toss with salt and let sit in sink at least 30 minutes to drain the water out. While the cucumber is draining, make the dressing. Whisk together the sour cream, mayonnaise, white wine vinegar, dill, garlic, sugar and black pepper in a medium bowl. Pat the cucumber dry with a paper towel, then toss it and tomatoes with the dressing. Top with the chilled shrimp.
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