Summer Shrimp Salad
Summertime is all about fresh produce in my mind. Everything just tastes better when it’s freshly picked and you’re eating it on a warm sunny afternoon. Hubby and I have been eating this salad for weeks now. We make a big batch on Sunday night and it feeds us both for 3 days worth of lunches.
Neither of us have gotten sick of it yet, because we tend to tweak it based on what looks good at the store that week and what we have on hand. In general the flavors and textures are all the same but one week we had a half of a can of leftover black beans in the fridge. We threw those into the salad and it was still amazing. One week we subbed cilantro for the mint. It definitely gave the salad a different spin, but it was still amazing. One week I threw in some pumpkin seeds as well.
One of the best things about this salad is that it encouraged me to try a new food. Radishes. Growing up, my dad always had them in our garden, but I never liked them (not even sure if I had ever tried them). I took my first bite of a sliced radish a couple weeks ago and found out that I like them! Hooray for trying new things!
Now I have to tell you about this recipe. The original recipe is pretty complicated for a salad. Well, maybe not complicated, but definitely involved. Hubby and I have streamlined this process by taking a few short cuts. The major one being that we buy pre-cooked shrimp. Does the salad taste better when you cook the shrimp after marinating it? Yes. But is it a noticeable difference for the amount of time it takes? No.
The other major change that I made was the addition of quinoa. It’s just so hearty and good for you, that it really helps keep you full all afternoon after eating this salad. I’m printing the recipe how we make the salad below. Be sure to click through to get the original recipe if you’re interested. I also cut the oil out of the dressing to cut some calories. Feel free to throw some olive oil in with the other dressing ingredients if you’d like, but we really don’t miss it.
One Year Ago: Pita Bread
Three Years Ago: Layered Cookie Cake and Monster Cookies
Summer Shrimp Salad
Yield: Serves 6
Ingredients:
1/2 cup lime juice
3 Tbsp honey
2 cloves garlic, crushed
1/2 Tbsp fresh ginger, finely grated
Salt and pepper to taste
2 lb large cooked shrimp, peeled and cut in 1/2
12 oz snap peas, diced
2 cups bean sprouts
2 cups cooked quinoa
12 radishes, sliced
4 Tbsp fresh mint, chopped
Directions:
In a small bowl, whisk together the lime juice, honey, garlic, ginger, salt and pepper. Divide into 6 small tupperware containers.
Layer the remaining ingredients into 6 tupperware bowls. When ready to eat lunch, add the dressing to salad. Place lid on container and shake to coat everything with the dressing.
Recipe adapted from Cheeky Kitchen
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I have been looking for a great dip recipe, and this one looks delish! I’m glad you got your brother to share your recipe =)
Spinach and artichoke dip is my very favorite. I don’t make it often, but it’s one of those things my family expects at family events. My goddaughter even made me a special artichoke plate to serve it on!
Lucky you to get to share your brother’s secret recipe. Family recipes are the best.
Love this recipe and the fact that fresh spinach is used and not frozen! I love spinach and artichoke dip, but have always been intimidated to make it…. WHY!?!? It looks so simple. On my to-do list! 🙂
Yum…so trying this one on Sunday!! Thanks!!
One of my all time favorites! Yummy!
Yummy! This dip seems to be a favorite of almost everyone 🙂
Dear bean town baker
I’m afraid this isn’t the best way to cook corned silverside – it’s a very tough cut and needs to be braised in water and vinegar to get it tender. I add a range of aromatics and whole spices to the braising liquid – you can try fennel seeds, mustard seeds, star anise, any pickling spices …. But you are right that traditionally bay, peppercorns, cloves, allspice are the mainstays.
I add celery carrot and whole brown onion. I’ve also tried using ginger ale or coke for the braising liquid as suggested in a few online recipes (American) but I don’t think the expense is justified by the extremely subtle differ action in flavor. This is a dish for when you are low in funds after all.
The cut of silverside you get is also key … my mother would always ask the butcher for a piece of silverside from the H-bone – though todays butchers don’t always know what you are talking about when you ask for this!
Simmer it until the beef floats to the top (timing will depend on the size of the piece of beef but usually 3-5 hours). You pop in the carrots and spuds towards the end, and can also steam sliced cabbage over the pot in a colander which traditionally accompanied the dish. (I retrieve the whole onions from the braising liquid and add these to the cabbage along with butter, seasoning and occasionally a few sultanas). The small spuds, once tender, should be tossed with butter salt and pepper and parsley.
It’s crucial to cut the beef against the grain, and you must keep leftovers in the fridge submerged in the braising liquid or they will dry out.
Traditionally the dish is accompanied by a white sauce made from the braising liquid, cream, Dijon mustard (I also add horseradish) white pepper and (my own addition) a dollop of Mayo along with some parsley. It needs to be quite runny.
I hope this is useful to you. This is the way my family have been preparing corned beef for generations. The leftovers are terrific in sandwiches with mustard pickle and cheese.