Ensalada de Camarones (Shrimp Salad)

Ahahahahahaha!  Today when I woke up my buns where burning and I am not talking about some baked good I put in the oven, I am talking about my own personal buns.  No, it’s not because I sat in a batch of hot jamaican peppers it’s because I did a new class yesterday at the gym and it kicked my butt.  I felt the burnnnnnn.

It was an awesome class and one of the instructors was a trip.    He was from Texas, loud, buff, about 50 years old, in blue and white spandex and with a personality that would barely fit inside the state of Texas.  He had me laughing, while at the same time turning my legs into jello with every squat.

I was beat after that workout and I needed to get dinner together quick.  This is one of those I am tired and don’t feel like making an effort, toss together, and get dinner on the table quick meal.  The bonus is that Obed loves this and so he is happy and I have saved myself time and energy. The only problem about this dish is because it is a “throw it together” meal I have never paid full attention to my measurements when making it, so some of this will be a guesstimation.

In a hot skillet drizzle about 2 Tbs of olive oil and drop in 4 tbs (cubes) of sofrito.

While the sofrito breaks down, thinly slice 1/2 a large onion.

Add an additional 2 Tbs of olive oil, 1 Tbs of white vinegar and onions to the hot skillet cook at a medium-high heat until they begin to become translucent, about 5 minutes.

Once the onions begin to soften, but not too much because you still want a crunch, add the 1/2 bag of medium shrimp, about 30 shrimp.

Cook shrimp and onions together until shrimp turns pink and curls.  Once the shrimp is cooked through set aside in a large bowl.  In a separate bowl whisk together 1/2 cup of oil and 1/4 cup of white vinegar and set aside.

Dice a large tomato, two hard boiled eggs and cube an avocado.

To cube the avocado cut the avocado lengthwise around the seed. Open the two halves to expose the pit.  To remove the pit gently tap the pit with a knife with enough force so that the knife edge wedges into the pit, then twist your knife and the pit will pop out.  If you need tap it again but be careful not to miss and loose a finger.  Then using a small knife cut the flesh into a cube grid and use a spoon to scoop out the pieces.  For a more detailed tutorial check out this post by Simply Recipes.

Add diced egg, avocado and tomatoes to shrimp mixture and drizzle desired amount of dressing over top.

Toss everything together and add salt and pepper to taste.  You can serve it immediately or refrigerate and allow to marinate.

I have served this salad with white rice, boiled roots like yucca or on a chopped bed of spinach.    It is full of flavor and super easy and when the temperature finally decides to rise this will be a great dish to toss together.

Print Recipe

Ensalada de Camarones (Shrimp Salad)

• 4 Tbs of sofrito
• 3 Tbs olive oil, divided
• 1 Tbs white vinegar
• 1/2 large onion, thinly sliced
• 30 medium shrimp
• 1 avocado, cubed
• 2 eggs, hard boiled and diced
• 1 large tomato, diced
• 1/2 cup olive oil
• 1/4 cup white vinegar
• salt and pepper to taste

In a hot skillet drizzle about 2 Tbs of olive oil and drop in 4 tbs (cubes) of sofrito.

While the sofrito breaks down, thinly slice 1/2 a large onion.

Add an additional 2 Tbs of olive oil, 1 Tbs of white vinegar and onions to the hot skillet cook at a medium-high heat until they begin to become translucent, about 5 minutes.

Once the onions begin to soften, but not too much because you still want a crunch, add the 1/2 bag of medium shrimp, about 30 shrimp.

Cook shrimp and onions together until shrimp turns pink and curls. Once the shrimp is cooked through set aside in a large bowl. In a separate bowl whisk together 1/2 cup of oil and 1/4 cup of white vinegar and set aside.

Dice a large tomato, two hard boiled eggs and cube an avocado.

To cube the avocado cut the avocado lengthwise around the seed. Open the two halves to expose the pit. To remove the pit gently tap the pit with a knife with enough force so that the knife edge wedges into the pit, then twist your knife and the pit will pop out. If you need tap it again but be careful not to miss and loose a finger. Then using a small knife cut the flesh into a cube grid and use a spoon to scoop out the pieces.

Add dice egg, avocado and tomatoes to shrimp mixture and drizzle desired amount of dressing over top.  Toss everything together and add salt and pepper to taste.

You can serve it immediately or refrigerate and allow to marinate. I have served this salad with white rice, boiled roots like yucca or on a chopped bed of spinach.

Chicken Salad Stuffed Tomatoes

If you didn’t know apparently the southern part of the Midwest is in the clutches of a heatwave…and it’s not burning in my heart.  Did you get that? It’s a little joke.  You know like the song…..ok maybe it wasn’t so great, sorry moving on.  Needless to say it is hot, like really hot, like if you wear shorts and sit on a leather seat or worse pleather seat, you and the seat are sure to become one and in this case it does not end in happly ever after.  Not to mention you may have 1st degree burns.

Well this heat doesn’t give me much of a desire to cook.  Especially since my kitchen is so well ventilated…..NOT!  Unfortunatly in order to say alive we must consume some form of sustanance, which therefore requires me to cook.  In an effort to keep myself and Hubby alive and well norished, while at the same time trying not to pass out from a heat stroke, I came up with this light yet filling dish.  Oh and there is a bounus, it is actally healthy.  I stayed away from anything heavy, starchy,  cheesy or fried. 

Read more

Pecan Crusted Chicken and Apple Salad with PB & Maple Dressing

Pecan Encrusted Chicken with Apple Salad and PB & Maple DressingAh the weekend is finally here can I get a YIPEEEEEE! This weekend is going to be a busy weekend though because we are having company over tomorrow and we leave for a mini vacation on Monday, which I am soooooo ready for!

Yesterday I posted a recipe to use as “inspiration” and soon after I posted the recipe it gave me this idea. I noodled on it most of the day and even though I initially was thinking of giving my kitchen the day off, I just had to make it. I swear it has become like a sickness lately. I am walking around with a note book writing down ideas that are constantly popping into my head. I think I may just convert my house into a permanent soup kitchen for my friends. If your my friend I will feed you….lol.

Ok back to the salad. I was super pleased with the results! It was yummy scrumptiousness and it looks so pretty! The dressing was perfect it was sweet and tangy and went perfectly with with the chicken. Of course as usually my brain got over stimulated while making it and I wasn’t paying complete attention to my measurements, but I think this is about right.

Read more