Earlier this week, I touched on our household’s love of shrimp. The two-pound bag of 31-40 count shrimp I bought on Sunday wasn’t destined to last long. Tuesday’s dinner used half of the bag and tonight saw the rest meet its timely, delicious demise.
The original recipe from Coastal Living looked good on the outset, but I really was not into the potatoes. It seemed like there was a way to make this filling without adding the extra carbs. Instead, I used an avocado for some extra fiber and vitamins.
WHAT WORKED: The speed with which it went together. The dressing took about 10 minutes to make. The rest of the salad was about 20, including the steaming and cooling of the shrimp.
WHAT DIDN’T WORK: The head of lettuce. In the essence of speed, I subbed chopping and cleaning a head of Boston for a precut cobb salad blend. The recipe’s presentation was a bit weird too. I was interested in flavor, not appearance. There was a lot of lining this and arranging that. Nothing that a large serving spoon and a Pyrex bowl couldn’t fix.
WHAT DID THE WIFE SAY: “The dressing is good. I don’t like onions.” Apparently the slice of red onion didn’t work either.
WILL IT MAKE ANOTHER APPEARANCE: Most likely as a side dish or as something to bring to a cookout, but probably not as a meal. The dressing, on the other hand, will probably see the light of day again.
- 1/2 cup minced fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon grated lime zest
- 1/2 teaspoon sugar
- 2/3 cup vegetable oil
- 1/2 cup fresh lime juice
- 1 1/2 pounds unpeeled new potatoes, quartered I passed on these
- 2 tablespoons chopped green onion These were in the lettuce blend I purchased
- 1 pound unpeeled shrimp
- Boston lettuce leaves I subbed in the bagged lettue
- 1 avocado, sliced
- 1 tomato, cut into wedges I like yellow tomatoes, so I went with one small red and one small yellow
- Watercress I don’t particularly like watercress
- 8 oz. fresh mozzarella, cubed
Cook potatoes in boiling water in a large saucepan 10 minutes or until tender; drain. Toss warm potatoes, green onion, and 1/2 cup of lime marinade in a bowl until vegetables are coated. Marinate, covered, 2 hours, stirring occasionally.
Place shrimp into boiling water in a saucepan. Remove from heat. Let stand, covered, 3 to 5 minutes or until shrimp turn pink; drain. Peel and devein shrimp. Toss shrimp with 1/4 cup of marinade in a bowl. Marinate, covered, in refrigerator 2 hours, stirring occasionally. (JARED’S NOTE: Yeah, that didn’t happen. I steamed the shrimp and shocked them on ice.)
Line a serving platter with lettuce leaves, and mound potato mixture in center. Dip avocado slices into remaining marinade. Arrange avocado slices, shrimp, tomatoes, and watercress around potatoes, and drizzle with remaining marinade. (JARED’S NOTE: There wasn’t a lot of arranging tonight. I tossed things together in a large bowl and served it.)