just me

Shrimp and Asparagus Salad

In Salads 'n' Stuff, Seafood on March 2, 2010 at 4:36 pm

Okay, this one really is healthy, I swear!

I found another great salad recipe! Aren’t I awesome? It’s almost spring – well, not really, but it’s not February anymore, so we’re getting closer. Don’t you want to have an arsenal of nice, fresh meals to break out once the weather breaks? I thought so. This would be one of them. It screams spring. I mean, it’s 80 degrees and pouring here right now, so the weather is also screaming spring, but this salad trumps even South Florida humidity in its springness.  Try it! You’ll see what I mean.

I found it on ShrimpRecipes.org – this website reminds be of Bubba from Forrest Gump, I swear. Steamed shrimp, boiled shrimp, fried shrimp, shrimp creole, shrimp kebabs…shrimp and asparagus salad! It’s light and refreshing, but still plenty filling. Although we had it for dinner, I can see it making a great weekday lunch, too – just keep the hot part, the salad part, and the dressing separate until you’re ready to eat it so it doesn’t get soggy. Actually, the hot part is supposed to be chilled before you mix it with the salad part, but I served it hot because I dislike cold dinners. But it’s convenient that way!

The recipe was great as written, but you know me – I had to make some changes. Find the original on the link, or use my adapted version. Whatever makes your mouth water.

Shrimp and Asparagus Salad

(adapted from ShrimpRecipes.org)

Ingredients:

Salad-

1 pound asparagus, chopped

1 pound shrimp, shelled and deveined

6 leaves Romaine lettuce

3 cups mixed greens

1 1/2 cups grape tomatoes

1/2 red bell pepper, sliced

3 scallions, chopped

2 ounces aged white cheddar cheese, grated

6 slices bacon, cooked and crumbled

Dressing-

1/2 cup olive oil

4 tablespoons red wine vinegar

3 tablespoons fresh parsley

3 tablespoons fresh basil

1 tablespoon fresh oregano

dash cayenne

salt and pepper to taste

Directions:

Combine all dressing ingredients in chopper or food processor. Process until herbs are chopped but still recognizable – do not puree. Set aside to let flavors mingle.

Rip Romaine into bite-sized pieces and place in a large bowl. Add mixed greens and scallions. Set aside.

Heat a tablespoon of oil in a large skillet over medium heat. Add pepper, and cook for 3 minutes.

Add the asparagus, and cook for another 5 minutes.

Add the shrimp and tomatoes, and cook until the shrimp are pink and no longer translucent. Drain and toss with 2 tablespoons of dressing.

Toss the lettuce mixture with remaining dressing. Top with shrimp mixture, cheese, and bacon crumbles.

Dig in and enjoy! Goes well with a nice, crusty bread, if you happen to have any. Just sayin’.

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