Shrimp Salad with Cucumber, Mint and Basil in Lettuce Cups

Back story: Yesterday I finally got my internet back if you haven’t read in the previous post. So I spent a good portion of the day catching up with folks, reading blogs, uploading photos, explaining myself to my mother, etc. So I sort of splurged on junk food! Luckily I planned a healthy dinner for tonight last week. As well as being healthy it's also quick to make! Today was spent cleaning and researching jam and chutney recipes and learning all about the world of canning (I feel like such a grandma sometimes- but I like it!). So dinner was late and a quick, fresh fix is what was needed. 

Anyone like shrimp salads? I remember growing up eating seafood salads that were laden with loads of mayo and/or miracle whip. Well this version is a different, lighter, take on on your standard shrimp/seafood salad. A mint pesto-like sauce is used for a fresh taste as well as cucumbers for a nice crunch and lemon zest for a citrus kick. This salad was absolutely amazing. I can eat my weight in it- so thank goodness it’s healthy!

To make the mint sauce, use a small food processor or mortar and pestal! I used my large food processor, and it took a little while to get the sauce just right. My first instinct told me to use my mini processor, d’oh! Still easy and quick, though!

This recipe is adapted from my dear friend (she just doesn’t know it yet) Ellie Krieger. Here is the original recipe.

Ingredients

·         1 pound of jumbo shrimp, cleaned

·         1 garlic clove smashed , unpeeled(optional)

·         about 10 peppercorns or your taste (optional)

·         2 mint leaves (optional)

·         1 cup fresh mint leaves

·         ½ cup fresh basil leaves

·         2 tablespoons lemon juice, separated 

·         3 tablespoons olive oil

·         1/2 English cucumber, seeded and diced (about 1 1/2 cups)

·         1 lemon, zested

·         Salt and pepper

Directions

In a large saucepan, add garlic, salt, peppercorns and mint leaves to water, then bring to boil. Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator or in a bowl full of ice. I just chucked it into the freezer while I chopped the cucumbers!

Put mint, basil and 2 tablespoons of lemon juice in food processor and pulse to coarsely chop the mint and basil. Drizzle olive oil into processor while pureeing until herbs are finely chopped.

I so elegantly chopped the shrimp to add to the salad since they were jumbo. But you do not have to!

In a serving bowl, toss shrimp, cucumber, herb mixture, zest, salt and pepper to combine. Squeeze remaining lemon juice onto salad. Put into cups for an extra elegant touch.

This will keep in the refrigerator in an airtight container for up to 2 days. Hope you enjoy as much my family did!

Roasted Salmon "Slashed and Stuffed" with Basil Butter over Ratatouille

Found this absolutely amazing recipe by Tyler Florence from the most awesome book, “Stirring the Pot” while on our drive to France on Saturday. One of my main missions going there was to find absolutely delicious ingredients I cannot find readily in my area of Germany. One of those things is fresh fish. I am from Maryland, and fresh fish was just easy to find! Growing up, I did not really like fish, and I truly regret that now as I love fish. So while wondering the streets of Strasbourg Saturday, we found a nice fishmonger and I ran inside full of excitement! I found a great recipe and I was ready to buy. And the funny thing is I buy salmon. Salmon IS easily found 'round here; so the next time I go, I will purchase some lovely halibut fillets I saw!


Even though the fishmonger did not understand English, and I do not speak a lick of French, my point came across easily and I about 1/3 of a side of salmon, which is all my family needs right now.

This is the perfect dish because it is basically a one pot meal, and it takes no time to prepare. Just remember mise en place (I do know French cooking terms) and you’re on easy street!

Ingredients (adapted from Tyler Florence, “Stirring the Pot”)

Ratatouille

·        Extra Virgin Olive Oil

·        3 garlic cloves

·        Pinch of red pepper

·        4 sprigs of fresh thyme

·        1 red sweet bell pepper, thinly sliced

·        1 large fennel bulb, thinly sliced

·        1 zucchini, thinly sliced into rounds

·        1 medium onion, thinly sliced

·        2 cups of cherry tomatoes

·        Kosher Salt and freshly ground black pepper

     Herbed Bread Crumbs

·        2 cups of Panko Bread Crumbs 

·        1 bunch of fresh basil sprigs (about 8 sprigs) leaves only

·        ¼ bunch fresh Italian flat-leaf parsley

·        Pinch of salt

Salmon

·        1 bunch fresh basil sprigs (8 sprigs), leaves only

·        2 sticks of unsalted butter, room temperature

·        ½ teaspoon of salt

·        1/3 side of salmon

For the Ratatouille, place a large pan over medium heat and add about 3 tablespoons of oil. Add garlic, crushed red pepper, thyme, and the vegetables, gently squeezing the tomatoes as you add them. Season vegetables with salt and pepper. Sauté for 5 to 7 minutes until vegetables wilt. Pour vegetables onto a sheet tray and set aside.

For the Herbed Bread Crumbs, on a food processor, combine panko, basil, and parsley. Pulse until crumbs are green. Set aside.

To make the Basil Butter, roughly chop the basil. In a food processor combine basil and butter. Pulse until fully combined and creamy.

Preheat oven to 400F. Make slits on the skin side of the fish. “Paint” the skin side of the fish with the Basil Butter. Carefully place the fish skin side up on top of the sheet tray covered with Ratatouille. Bake about 15 minutes until top is golden and bubbly. Top the fish with Herbed Bread Crumbs and switch broiler. Broil for 5 minutes until golden and crispy.

This will result in a light flavorful dish! Hope you all try and enjoy!