Shrimp Salad

Back in the early 80's when I was working as a dental assistant, a friend of a co-worker opened a little lunch place not far from our office. To help her jump start her business, we all went there for lunch on her opening day. I had the Shrimp Salad and it was nothing like any one I had ever eaten but I couldn't discern what made it so special as she had run the ingredients through a meat grinder. For years, I have looked and looked for a recipe that was close to what I thought hers was. Two weeks ago, I happened upon probably her identical recipe while surfing the internet. I made it this past weekend and Yep, it's the one! At Last....(conjurning up Etta James)! Here you go! I hope you enjoy it as much as I do.

1 pound shrimp
3 boiled eggs
1 stalk celery, chopped
1 green onion, chopped
3 cloves garlic, minced
3 tablespoons mayonnaise
Zatarain’s liquid crab boil
salt
Lemon pepper
Tony’s

Peel then boil shrimp on the stove or in the microwave with some Zatarain’s liquid crab boil and salt. Boil, cool and peel eggs. Chop celery, green onion and mince the garlic and place in medium size boil. Remove egg yolks from whites and break them apart with your fingers or a fork into bowl. Chop egg whites, add to bowl.

When shrimp are cooked and cooled, chop and place in bowl. Add mayo, lemon pepper, salt and Tony’s, mix well.
Check seasonings and add more or add mayo as needed. Cover and refrigerate to let the flavors all meld together. Serve on a bed of lettuce. I prefer finely shredded lettuce with this recipe. It’s also good on tomato slices.

*** You can coarsely chop all your ingredients, but I really like them finely chopped. This is the one recipe that makes me really miss my Cuisinart!!!

Shrimp and Spinach Salad or Dip

It was my first summer in Phoenix, Arizona and it was sweltering. I was looking for recipes that I could make in the microwave instead using the stove or oven thus heating up the house and I also wanted something cool to eat. Someone brought a Vegetable Dip to work, made from the Knorr Vegetable Soup mix. I absolutely loved it, but OMG was it ever fattening! I kept wondering, how can I modify this recipe to make it less fattening, more healthy but just as enjoyable? After some thought, I decided to cut back on the amount of sour cream and mayonnaise, increase the spinach and add seasoned, steamed shrimp. It turned out to be a winner!!!

3-10 oz boxes chopped spinach, steamed and squeezed dry
1- 8 oz container sour cream
¾ cup Hellman’s mayonnaise
1 package Knorr vegetable soup mix
3 green onions, chopped
1 lb shrimp, peeled
3 tbl Zatarain’s liquid Shrimp/Crab Boil
2 tbl salt
Tony’s
New York Style Garlic Bagel Chips or Roasted Garlic Panetini Toast

In a large bowl, combine sour cream, mayo, Knorr Vegetable soup mix and green onions; set aside. Steam spinach in microwave until cooked. I open the boxes, sprinkle some water in each and steam the spinach in the box until done then squeeze the excess water out and allow to cool.

Peel shrimp, place in microwaveable bowl, cover with water, add seafood boil, salt and Tony’s to taste, cover and cook in microwave until done (in increments of 6 min, stirring in between). When cooked, drain and allow to cool.

Combine the shrimp and the cooked/drained spinach with the mayo/sour cream mixture and stir well to fully incorporate all. Refrigerate overnight (doing this allows the flavors to bloom). The next day, check seasonings and add salt and Tony's if necessary. Serve on New York Style Garlic Bagel Chips or Roasted Garlic Panetini Toast. I serve this as a lunch item with fruit or as a dip. Wonderful!!!

Gourmet Chicken Salad with Snow Peas and Water Chestnuts

Southern Belles love their Chicken Salad and it is a summer staple in kitchens throughout the South. While there are many variations, I developed one myself that is a hit in my own home as well as at parties and luncheons! Snow Peas and Water Chestnuts give this chicken salad an Asian flair while the garlic and Tony's lend a delicious Cajun flavor. Lots of garlic is key in this recipe...you can't go wrong with this version! Serve it with sweet iced tea, a Chardonnay, freshly baked croissants and fresh cut fruit.

2 pkgs boneless skinless chicken breasts
1 lg onion, ¼ chopped fine
3 lg stalks of celery, 1 stalk chopped fine
4 cloves garlic minced
4 green onions chopped
1 lb snow peas
2 cans sliced water chestnuts
1/3 cup White wine
Mayonnaise
Reserved chicken broth
Tony’s

Place chicken breasts in large pot. Cover with water (1” over top of breasts). Cut length of 2 celery stalks in half and ¾ of onion and add to pot. Season water with Tony’s & garlic powder (or salt, pepper, cayenne and garlic powder). Cover and cook until breasts are just done and firm but not falling apart. Remove breasts, reserve broth and allow both to cool.

While chicken is cooking, add about 1 cup mayo, white wine, garlic, green onion and remaining chopped onion and celery to a large mixing bowl. Season liberally with Tony’s and stir well. Add water chestnuts and snow peas, stir well to coat and allow to sit while chicken cooks and both chicken and broth cool.

When chicken is cool, cut it into large bite size chunks and place in the bowl with the seasoned vegetable/mayo mixture. Add about 1/2 cup of broth, more mayo as needed and stir, doing so until you get the desired consistency and the chicken is coated well (I like mine a little dry). Check seasonings adding more garlic, Tony's and salt, if necessary. Yummy!

***Note: I place the cooled broth in a ziplock bag and freeze it for future use! Seasoned homemade broth is better than store bought any day!!!

Odds And Ends Cooking

I love making a great meal by just pulling odds and ends out of the fridge. Last nite, I had 1 lb shrimp, leftover cooked angel hair pasta, butter, garlic, green onion...ok, I thought...Shrimp Scampi. Then I found some heavy cream and fresh grated parmesean cheese! Shrimp Alfredo! Gotta love cooking from scratch! Accompanied by a side salad with romaine and a home grown tomato, a little green onion, a pinch of anchovy paste, a splash of Italian dressing, salt, pepper...YUMMY