Shrimp Salad
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Lisa (TK)
Aug 26, 2008, 12:28:56 PM8/26/08
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I made the Shrimp Salad with Apricots & Cucumbers last night, & wasn't
super impressed, nor was the family. The dressing was kind of
flavorless. I think this is one to take off the rotation & replace
with a different shrimp salad. Any other opinions? The honey wheat
muffins were yummy though, & I froze several for snacks or more
lunchbox fodder!
super impressed, nor was the family. The dressing was kind of
flavorless. I think this is one to take off the rotation & replace
with a different shrimp salad. Any other opinions? The honey wheat
muffins were yummy though, & I froze several for snacks or more
lunchbox fodder!
JodySa...@gmail.com
Sep 1, 2008, 3:27:30 PM9/1/08
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How about trying this instead...
Yummy Yummy Orzo Chicken Salad
* 1 cup orzo
* 1/2 t ground cumin
* 1 1/2 t chopped fresh parsley leaves
* 2 T chopped walnuts
* 8 oz smoked boneless chicken breast, cut into 3/4-inch cubes
* 4 c red grapes, halved
* 1/4 c pink grapefruit juice
* 1 T fresh lemon juice
* 1/4 c fresh lime juice
* 1/2 c packed fresh basil leaves, cut into thin strips
* 1/2 t curry powder
Cook orzo according to package directions. Stir in cumin and parsley
and salt to taste. Let cool to room temperature.
To toast walnuts, heat a dry pan over medium heat. Add walnuts and
shake or stir 6 or 7 minutes, until lightly browned.
In a bowl, toss chicken, grapes, juices, basil, and curry and salt and
pepper to taste.
Add orzo and chill! When ready to serve sprinkle salad with walnuts.
Yummy Yummy Orzo Chicken Salad
* 1 cup orzo
* 1/2 t ground cumin
* 1 1/2 t chopped fresh parsley leaves
* 2 T chopped walnuts
* 8 oz smoked boneless chicken breast, cut into 3/4-inch cubes
* 4 c red grapes, halved
* 1/4 c pink grapefruit juice
* 1 T fresh lemon juice
* 1/4 c fresh lime juice
* 1/2 c packed fresh basil leaves, cut into thin strips
* 1/2 t curry powder
Cook orzo according to package directions. Stir in cumin and parsley
and salt to taste. Let cool to room temperature.
To toast walnuts, heat a dry pan over medium heat. Add walnuts and
shake or stir 6 or 7 minutes, until lightly browned.
In a bowl, toss chicken, grapes, juices, basil, and curry and salt and
pepper to taste.
Add orzo and chill! When ready to serve sprinkle salad with walnuts.
Lisa (TK)
Sep 2, 2008, 1:55:27 PM9/2/08
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Jody - this sounds terrific! Where did you find the recipe? I always
like to credit the source - thanks!
Lisa
On Sep 1, 12:27 pm, "JodySandb...@gmail.com" <JodySandb...@gmail.com>
wrote:
> > lunchbox fodder!- Hide quoted text -
>
> - Show quoted text -
like to credit the source - thanks!
Lisa
On Sep 1, 12:27 pm, "JodySandb...@gmail.com" <JodySandb...@gmail.com>
wrote:
>
> - Show quoted text -
Lisa (TK)
Sep 2, 2008, 1:55:53 PM9/2/08
to Thrifty Kitchen Forum
Jody - this sounds terrific! Where did you find the recipe? I always
like to credit the source - thanks!
Lisa
On Sep 1, 12:27 pm, "JodySandb...@gmail.com" <JodySandb...@gmail.com>
wrote:
like to credit the source - thanks!
Lisa
On Sep 1, 12:27 pm, "JodySandb...@gmail.com" <JodySandb...@gmail.com>
wrote:
JodySa...@gmail.com
Sep 2, 2008, 2:41:49 PM9/2/08
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Michelle Bacon
Sep 2, 2008, 8:19:34 PM9/2/08
to thrifty-ki...@googlegroups.com
I too did not have a homerun hit with this meal but I do like the idea of keeping a shrimp meal on the menu rotation because it does come on sale quite often and even my children love shrimp.
JodySa...@gmail.com
Sep 5, 2008, 12:32:15 AM9/5/08
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This is a great easy shrimp recipe:
Spicy Shrimp Creole from Cooking for 2 magazine
1/3 cp. chopped
onion 1
tbs. Worcestershire sauce
1/3 cp. chopped
celery
1 tsp. sugar
1/3 cp. chopped green
pepper 1/2 tsp.
salt
1 tbs. canola
oil
1/2 tsp. chili powder
1 garlic clove,
minced
Dash hot pepper sauce
1 can (14 1/2 oz.) diced tomatoes, undrained 1/2
lb. uncooked medium shrimp, peeled and deveined
1 can (8 oz) tomato
sauce Hot cooked
rice, optional
In a large skillet, saute the onion, celery, and green pepper in oil
until tender. Add garlic; saute 2 minutes longer. Stir in the
tomatoes, tomato sauce, Worcestershire Sauce, sugar, salt, chili
powder and pepper sauce. Bring to a boil. Reduce heat; simmer,
uncovered, for 20-25 minutes or until thickened.
Add shrimp; cook 4-5 minutes longer or until shrimp turn pink. Serve
with rice if desired. Yield: 2 servings
On Sep 2, 5:19 pm, "Michelle Bacon" <mngba...@gmail.com> wrote:
> I too did not have a homerun hit with this meal but I do like the idea of
> keeping a shrimp meal on the menu rotation because it does come on sale
> quite often and even my children love shrimp.
>
> On Tue, Sep 2, 2008 at 11:41 AM, JodySandb...@gmail.com <
> mngba...@gmail.com- Hide quoted text -
Spicy Shrimp Creole from Cooking for 2 magazine
1/3 cp. chopped
onion 1
tbs. Worcestershire sauce
1/3 cp. chopped
celery
1 tsp. sugar
1/3 cp. chopped green
pepper 1/2 tsp.
salt
1 tbs. canola
oil
1/2 tsp. chili powder
1 garlic clove,
minced
Dash hot pepper sauce
1 can (14 1/2 oz.) diced tomatoes, undrained 1/2
lb. uncooked medium shrimp, peeled and deveined
1 can (8 oz) tomato
sauce Hot cooked
rice, optional
In a large skillet, saute the onion, celery, and green pepper in oil
until tender. Add garlic; saute 2 minutes longer. Stir in the
tomatoes, tomato sauce, Worcestershire Sauce, sugar, salt, chili
powder and pepper sauce. Bring to a boil. Reduce heat; simmer,
uncovered, for 20-25 minutes or until thickened.
Add shrimp; cook 4-5 minutes longer or until shrimp turn pink. Serve
with rice if desired. Yield: 2 servings
On Sep 2, 5:19 pm, "Michelle Bacon" <mngba...@gmail.com> wrote:
> I too did not have a homerun hit with this meal but I do like the idea of
> keeping a shrimp meal on the menu rotation because it does come on sale
> quite often and even my children love shrimp.
>
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