I needed a last minute dish for a party we were hosting, and didn't want to make a chimichurri shrimp salad I make every time. This was the love child of what was in the pantry and fridge that morning. Everyone loved it and we received many requests for the recipe, so, it becomes one for the books. Recipe is party sized so you probably want to divide in half or quarter.
- 2 bags of costco frozen shrimp: cooked, tail off, 51-70 per pound
thaw shrimp, rinse and drain. place in deep saucepan with warmed
chicken stock and garlic powder ,"poach" (until shrimp are warmed
through but not curled up). Ideally you would want to use fresh uncooked shrimp. In this case, I was pressed for time AND didn't want to triple my costs on this salad.
- drain again, pour in to large deep bowl
- add 1 bag baby spinach, rough chopped.
- add 2 cans artichoke hearts, drained and chopped.
- add 2 cups roasted red peppers, drained and chopped (I like trader
joes peppers)
- add 1 cup julienned sundried tomatoes, drained and chopped. if they
are packed in oil, rinse.
MAKE DRESSING...all goes in to food processor (and even if you 1/2 the
recipe, make the same amount of dressing, it keeps and can be used for grilled fish, salad, etc, etc, etc):
- big fist plus full of fresh basil
- big fist plus full of fresh dill
- big fist plus full of fresh flat leaf parslety
- tbsp dijon (regular not grainy, unless you like grainy)
- 2 cloves rough chopped fresh garlic
- juice of two lemons or to taste
-tbsp capers
- lots of olive oil
- salt and pepper
ADD DRESSING TO SHRIMP AND VEGETABLES
- add 1 package crumbled Athenos(R)Feta cheese, unless you don't like
feta cheese, then leave it out*...
*do not use ff or low fat feta
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