lemony shrimp salad

Lately I haven't been able to 'reach' to cook myself dinners after work for all the usual reasons: I'm too tired, I'm missing key ingredients, it will take too long, etc.. Basically, bullshit lazy reasons! Short on bedtime fiction, I took a couple cookbooks to bed last night in search of some healthy, super quick, simple dinners I could whip up and get myself out of my cooking rut. I found this gem in Nigella Lawson's Forever Summer. Nigella is all about easy dishes and I hit the jackpot with this one: the dressing has already been committed to memory and has been added to my personal permanent cooking repertoire. Here goes...

Lemony Shrimp Salad
1 lemon
2 cloves garlic
1 scallion, roughly chopped
2 tablespoons peanut oil
5 tablespoons olive oil
1 large head of romaine lettuce
12 oz. meduim raw shrimp, shelled and deveined
small bunch of chives, choppped

Peel the lemon by cutting the tops and bottoms off, sit it upright on one end, then cut away the zest and pith from top to bottom with a sharp knife. Chop it roughly and toss into a food processor with one clove of garlic and the scallions and blitz. Pour peanut oil and 3 tablespoons of the olive oil down the processor funnel with the processor on. Dressing done! (How cool is that? In under 3 minutes, I might add! )

Tear up the lettuce (in the spirit of being 'easy' I used some baby spinach I had on hand), then toss with the dressing and divide between two plates.

Heat the remaining olive oil in a frying pan and gently heat the second garlic clove until golden to infuse the oil. Remove the garlic clove and toss the shrimp into the pan. Cook for about 5 minutes until the shrimp is cooked through. Spoon over the dressed salad greens and voila! 10 minutes start to finish, I promise! I tupperwared the second serving for a snack tomorrow. Serves 2.

Posted by rebecca on December 03, 2003 | TrackBack

Sounds great! Can't wait to come over & try it in the cowgirl kitchen... 8)

Posted by: meriko on December 4, 2003 7:38 AM
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