It is currently "Spring" here in Chicago.
I am learning that what "Spring" really means is a roller coaster of temperature. Ups and Downs. Highs and Lows. 80's and then 40's.
Skirts then sweaters, or skirts and sweaters...
So in our attempt to coax the weather into a warmer more consistent temp... we made salad.
This is terrible logic but trust me... if you make this, you will be feeling all kinds of warmer temps!
I got this recipe off of foodnetwork.com and jazzed it up a little to make it our own..
Shrimp-Papaya Salad
Ingredients:
1 lbs Shrimp
Arugula (enough for 2), 1 Papaya, 1 Jalapeno, 1 lemon, 2-3 limes, soy sauce, olive oil, toasted sesame oil, 2-3 cloves garlic, 2 green onions, cilantro, peanuts and...
red potatoes on the side
Boil the potatoes until they are cooked, coat with olive oil and some butter, salt n' pepper, and set aside.
Cut Papaya in half, spoon the seeds out and thinly slice.
Arrange papaya onto bed of arugula.
To prepare shrimp (grill them if you have a grill!): season shrimp with salt and pepper, coat pan with olive oil, turn heat to med-high, and cook until they are done!
I kept the shrimp seasoning to just salt and pepper, I did not want to over power the salad with over seasoned shrimp. They were delicious!
To prepare dressing:
Slice the jalapeno into small pieces, add the juice of lemon and 1 to 2 limes, add 2 tablespoons olive oil, 2 tablespoons soy sauce, 1 teaspoon toasted sesame oil, and minced garlic cloves
Wisk together before serving.
When shrimp are done, add them to the salad followed by the peanuts, cilantro, sliced green onions and drizzle with the dressing.
Note: if you are not a huge fan of papaya, slice up some mango instead. Spring will surely follow!
I feel warmer already!
Skirts then sweaters, or skirts and sweaters...
So in our attempt to coax the weather into a warmer more consistent temp... we made salad.
This is terrible logic but trust me... if you make this, you will be feeling all kinds of warmer temps!
I got this recipe off of foodnetwork.com and jazzed it up a little to make it our own..
Shrimp-Papaya Salad
Ingredients:
1 lbs Shrimp
Arugula (enough for 2), 1 Papaya, 1 Jalapeno, 1 lemon, 2-3 limes, soy sauce, olive oil, toasted sesame oil, 2-3 cloves garlic, 2 green onions, cilantro, peanuts and...
red potatoes on the side
Boil the potatoes until they are cooked, coat with olive oil and some butter, salt n' pepper, and set aside.
Cut Papaya in half, spoon the seeds out and thinly slice.
Arrange papaya onto bed of arugula.
To prepare shrimp (grill them if you have a grill!): season shrimp with salt and pepper, coat pan with olive oil, turn heat to med-high, and cook until they are done!I kept the shrimp seasoning to just salt and pepper, I did not want to over power the salad with over seasoned shrimp. They were delicious!
To prepare dressing:Slice the jalapeno into small pieces, add the juice of lemon and 1 to 2 limes, add 2 tablespoons olive oil, 2 tablespoons soy sauce, 1 teaspoon toasted sesame oil, and minced garlic cloves
Wisk together before serving.
When shrimp are done, add them to the salad followed by the peanuts, cilantro, sliced green onions and drizzle with the dressing.
Note: if you are not a huge fan of papaya, slice up some mango instead. Spring will surely follow!I feel warmer already!
Posts
No comments:
Post a Comment