Shrimp and Vegetable Salad |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This is a great meal on a hot summer night. Tasty, easy to make, no oven required, just sear the shrimp and sauté the veggies and your done. You can do this earlier in the day, then throw it all together for dinner, or even a nice afternoon lunch. You can also switch out the shrimp and use chicken or scallops as well. Or double the recipe and use several choices for even more variety! Ingredients:
1 cup sugar snap pea |
1/2 lb fresh asparagus spear, trim the ends and cut into pieces, a couple of inches long |
extra virgin olive oil, to coat bottom of a medium frying pan |
8 large fresh jumbo shrimp (or as many as you desire) |
salt and pepper |
1/2 teaspoon sweet paprika |
1 large tomato, cut into wedges |
1/4 cup light sour cream |
1/2 teaspoon finely shredded lime zest |
2 teaspoons fresh lime juice |
1/8 teaspoon ground red pepper (or flakes if you really like things hot) |
1/8 teaspoon rosemary |
6 large bibb lettuce |
Directions:
1. Bring some salted water to a boil and add the asparagus and pea pods. Cook only for a few minutes, until they turn a bright green color and are tender enough to eat, but still have a bit of crunch to them. Drain and set aside to cool.
2. Meanwhile, salt and pepper the shrimp to taste and sprinkle with a light coating of paprika. Coat the bottom of a medium frying pan with olive oil and heat until hot, then add shrimp. Salt and pepper the other side and sprinkle paprika. Sear shrimp, then turn to sear the other side. Shrimp cook quickly, so this won't take long. Remove from skillet and set aside to cool.
3. Mix the sour cream, lime zest, lime juice, rosemary and red pepper to taste in a bowl. Let sit together in the fridge for at least an hour or two, to allow the flavors to come together.
4. When you're ready to serve, combine the veggies, shrimp, tomato wedges and sour cream mixture in a bowl and mix to coat everything evenly.
5. Place 3 large lettuce leaves on each plate and place the shrimp and veggies in the center.
6. Serve with some additional lime wedges if desired and a nice tall glass of unsweetened iced tea.
7. It's the perfect meal for a hot summer night! We have lots of those here in South Florida, so I make this often, changing the shrimp to chicken or scallops.
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