I am so ready for it to be summer already. Yes, I am going to be taking classes for a month, and yes, I will be interning at Gatehouse Media; but I will also be enjoying the warmth (sometimes exaggerated heat) of a Boston summer. By this I mean going running every morning, walking around the city dressed in skirts and flowy dresses, and enjoying my roof-deck to the fullest!
But before the summer arrives, I have yet to pass (and ace) two exams. And I also have to cook my way through this week.
Now that spring weather is actually here and the days are getting sunny and warm--with the exception of those horrible rainy days--, I have had cravings for fresh dishes. That means fruits and vegetables; and more vegetables. But I also find seafood perfect for spring or summer dishes.
So last night I decided to make a shrimp salad. It was similar to a ceviche, but with less of a seafood flavor (which certainly makes it more appetizing for me). As a side, I made a crispy potato dish at my roommate's request.
Let me just say thanks to my roommate for peeling the potatoes. She did the arduous job of preparing the ingredients for what turned out to be quite a delicious dish (if you like potatoes at least). Anyways, I wouldn't necessarily pair these dished together for a dinner, but I wanted to try out the shrimp salad and Amanda wanted the potatoes, so in the name of practicality, I made both.
Zesty Shrimp Salad (adapted from Skinny Taste)
- 1 tablespoon finely chopped red onion
- Juice of 1 lime
- 1/2 teaspoon olive oil
- 1/2 lb. jumbo shrimp, cooked, peeled, and deveined, chopped into 3 parts
- 1 tomato, diced
- 1/2 avocado, diced
- 1/2 jalapeno, without seeds, finely chopped
- 1/2 teaspoon finely chopped cilantro, plus more for garnish
- S & P
- In a small bowl, combine onion, lime juice, and olive oil. Season with S & P and let sit for at least 5 minutes to mellow onion flavor.
- In a separate bowl, mix shrimp, avocado, and tomato. Add jalapeno and cilantro along with onion marinade. Toss to combine and season with S & P. Serve cold.
- 1 1/2 tablespoons unsalted butter, melted
- 1 1/2 tablespoons extra-virgin olive oil
- 2 pounds russet potatoes, peeled
- 2 shallots, thickly sliced lengthwise
- S & P
- 1 teaspoon red-pepper flakes
- 4 thyme sprigs
- Preheat oven to 375 F. In a small bowl, combine butter and oil. Brush baking dishes (I used two 4-cup Pyrex containers; but if you double the recipe you can work with a bigger round dish) with butter mixture.
- Slice potatoes thinly crosswise, using a mandoline or a vegetable peeler. Arrange potatoes in baking dish, packing them close together so they stay vertical. Wedge shallots in between potatoes and sprinkle pepper flakes over potatoes. Brush potatoes with remaining butter and oil.
- Bake potatoes for about 75 minutes. Add thyme sprigs and return potatoes to oven until cooked through and crisp, about 30 minutes more.
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