Spicy Shrimp Salad
Time: 15 minutes
Serves: 2 – 4
Inspired by: I love salad. I love pan fried or grilled shrimp. I love spice! This just happened one night and is something we now make fairly often. It’s not a recipe that needs documenting, other than having it here it helps me think of something to make when my brain has turned off for the day! I don’t keep a lot of extra food in the house, but salad stuff and a bag of shrimp in the freezer are the most common to have around. This one is using my super fast and easy spicy pan fried shrimp recipe, but I love this with spicy grilled shrimp as well.
Ingredients:
- 1 pound shrimp (cleaned and with or without the shells – the shells actually have nutritional benefit and they are yummy to nibble on cooked this way!)
- 2-3 tablespoons of olive oil
- Juice of 1 lime
- 1-2 tablespoons Spice it Up …by Karen™
- Use any salad ingredients you’d like – these are just suggestions below:
- 4-8 cups spinach or torn romaine leaves (you could add some parsley leaves as well)
- 1 small red bell pepper
- 1/2 english cucumber
- 1/2 cup diced mango or papaya or tomato
Preparation:
- Put your salad ingredients into a large bowl and toss with 1-2 tablespoons of olive oil and the lime juice. Then add a bit of the spice (to your liking) and toss again.
- Heat 1 tablespoon of olive oil in a cast iron skillet or sauté pan and add the shrimp. Sprinkle with the spice (any amount to your liking – a small amount goes a pretty long way) and cook for about 2 minutes on each side. If you are including red bell peppers or other vegetables that you like cooked or hot – you can add them to the skillet as well. You might even want to start cooking them about 8-10 minutes before the shrimp if you like them charred (my favorite).
- Top the salad with your pan fried shrimp and vegetables and serve.
Wine Suggestions: I love not having vinegar in salads – it is always more wine-friendly. This salad is fabulous with anything from a light red to a spicy or medium-bodied red. Our favorites are California Pinot Noir (especially if we add the papaya or mango because California wines tend to have much riper fruit than a Red Burgundy from France and will pair better with the sweeter flavors), or a Grenache-based blend from Southern Rhone or Spain, or even Bordeaux blend with a good portion of Merlot so that it is soft and not too tannic. If you prefer white, try a slightly off-dry white such as a Condrieu or Riesling or Chenin Blanc.
Greek Salad
Time: 15 minutes
Serves: 8
Inspired by: I’ve always loved the ingredients in a Greek salad – in any way, shape or form as long as there is not raw onion (which is fairly common). I especially love it with a lot of crunch (romaine, cucumber, bell peppers), large chunks of tomato, feta. I also often simplify the dressing to just olive oil, lemon juice, salt and pepper.
Salad Ingredients:
- Romaine lettuce chopped into easier to eat strips (6-8 large handfuls)
- 1/2 bunch Italian flat leafed parsley – de-stemmed – just keep the leaves
- Additional greens (optional – I prefer to add more green)
- Organic on the vine or cherry tomatoes – chopped into chunks and lightly salted and peppered
- 1/2 English cucumber, or Persian cucumber, sliced lengthwise and then sliced and lightly salted
- A few slices of petite bell peppers (optional)
- 4 oz of feta cheese in 1/2 inch chunks
Dressing Ingredients:
- ½ cup extra virgin olive oil
- 1 clove crushed garlic
- ¼ cup white wine vinegar
- 2 tablespoons lemon juice
- ½ teaspoon tarragon (optional)
Preparation:
- Mix the salad dressing ingredients in a shaker.
- Toss the romaine and parsley in a large salad bowl with about half of the dressing – enough to coat the leaves well.
- Add the rest of the salad ingredients and toss lightly/carefully – adding additional dressing if needed.
Notes: I love this with curry chicken kabobs or with grilled or blackened salmon, blackened chicken, or spicy grilled shrimp.
Wine Suggestions: the vinegar in the dressing often makes wine pairing difficult for salads. Champagne is a great way to go as a first course with a salad, or go with another high-acid white wine such as a White Burgundy. If you serve this as a side dish with spicy chicken or fish, check out those recipes for additional pairing suggestions.
Cranberry Relish
Time: 20-30 minutes
Serves: 8-10 as a side dish
Inspired by: My good friend Sue who is amazing with both food preparations and wine and champagne selections! This was one of the several dishes she brought to a gourmet thanksgiving dinner party this year. Even those who don’t normally like cranberry sauce really enjoyed this refreshing side dish.
Ingredients:
- 1 bag cranberries
- 12-15 kumquats
- Approximately 1/4 cup sugar (taste for desired sweetness)
- Approximately 1/2 cup fresh, strong crystallized ginger (quantity can very according to your taste)
Preparation:
- Chop cranberries with sugar in a food processor and then dump into a large bowl.
- Pull the stems off of the Kumquats and cut into halves.
- In the same food processor (no need to clean), chop the kumquats with the ginger.
- Dump the kumquat-ginger mixture into the bowl with the berries and mix well.
- Refrigerate and serve the next day.
Notes: This is more of a light fruity salad than a relish/condiment, so I categorized it in both places.