Saturday, February 24, 2007

Quick Shrimp Salad Dinner

It's Friday night, and I'm stuck in traffic on the freeway on my way home. Mylo might beat me to my place, so I need to think of something quick, easy, and light for dinner. Hmmm... Aha! What about a shrimp salad? I could buy frozen, uncooked, peeled, and deveined shrimp. I've always got mixed greens in my fridge. And tomatoes and garlic in my window sill. I would just grab some crumbled goat cheese and already sliced mushrooms to add...and a bottle of white. My wine fridge is overtaken with my favorite reds. I'd need a milder white with shrimp, like a hearty Chardonnay, something that would stand up to the garlic and shrimp.

Trader Joe's is on my way home, so it wasn't difficult to stop in and quickly grab the shrimp, sliced mushrooms, some crumbled goat cheese, a bunch of basil (always good to have on hand) and a Rodney Shaw Chardonnay. I was on my way home and ready to start dinner.

Quick Shrimp Salad
1 bag of frozen, uncooked, peeled and deveined, shrimp
4 oz. sliced mushrooms, white or cremini
8 garlic cloves, minced
1 bag of mixed greens
2 Roma tomatoes, sliced
1/4 cup of basil, julienned
1/4 cup of crumpled goat cheese
1-2 T. EVOO (extra virgin olive oil)
kosher salt and fresh ground black pepper, to taste

Soak the bag of shrimp in room temperature water for 30 minutes or so (depending on how frozen the shrimp are). When they are thawed, heat a large pan and add the EVOO. Drop the shrimp in and salt and pepper. When the shrimp start to turn color, add the mushrooms and 4 T. of garlic, and season with more salt and pepper (season along the way). When the mushrooms start to release some moisture and the shrimp are opaque, remove from heat. Put the mixed greens in a bowl and toss in the basil and tomatoes. Salt and pepper. Add the mushrooms and shrimp, juices and all, and the other 4 T. of garlic to the salad and toss gently. Sprinkle the goat cheese over top. Serve immediately.

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