Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Posts tagged ‘Shrimp recipe’
Posted: May 6th, 2014
"Fine Cooking's Cook Fresh" is packed with fabulous-looking springy recipes. Such as Shrimp Salad Rolls with Tarragon and Chives.

“Fine Cooking’s Cook Fresh” is packed with fabulous-looking springy recipes. Such as Shrimp Salad Rolls with Tarragon and Chives.

I’ll be spending Mother’s Day with my mom, who happens to live next to my son’s best friend. So the whining factor should be pretty low.
I’ll make my mom something vegan, since that’s how she rolls. Marked a good bunch of recipes in “More Quick-Fix Vegan,” by Robin Robertson. I’ll pass it along when I decide. If I decide. Not my strong suit.
Meanwhile, I wish someone would make me Shrimp Salad Rolls with Tarragon & Chives from “Fine Cooking: Cook Fresh.”
I love seafood salad, even the fake stuff at Subway. I haven’t had it in years, but this recipe awakened that sleeping dragon.
Perhaps I’ll leave copies of this lying around the house. That probably wouldn’t work, though. Perhaps I’ll just make it myself. I certainly plan on doing whatever I want — and I want.

SHRIMP SALAD ROLLS WITH TARRAGON AND CHIVES

Serves 6
Allergy Shellfish, Wheat
Meal type Lunch
Misc Serve Cold

Ingredients

  • Kosher salt
  • 2lb large shrimp (31 to 40; preferably easy peel)
  • 3/4 cups celery with leaves (finely chopped)
  • 1/2 cup mayonnaise
  • 1/4 cup fresh chives (thinly sliced)
  • 1 tablespoon fresh tarragon (finely chopped)
  • 1 tablespoon fresh lemon juice (more to taste)
  • Black pepper (freshly ground)
  • 6 hot dog rolls (preferably New England-style split-top rolls)

Note

Per serving: 390 calories, 29 grams protein, 25 grams carbohydrate, 18 grams total fat, 3.5 grams saturated fat, 1 gram monosaturated fat, 1 gram polyunsaturated fat, 230 milligrams cholesterol, 800 milligrams sodium, 1 gram fiber

Directions

Step 1
1. Bring a large pot of well-salted water to a boil over high heat. Add the shrimp and cook, stirring, until bright pink and cooked through, about 2 minutes -- the water needn't return to a boil. Drain in a colander and run under cold water to stop the cooking. Shell the shrimp, devein if necessary, and cut into 1/2- to 3/4-inch pieces.
Step 2
2. In a large bowl, stir together the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir in the shrimp and season to taste with more lemon juice, salt and pepper.
Step 3
Position a rack 6 inches from the broiler element and heat the broiler on high. Toast both outside surfaces of the rolls under the broiler, about 1 minute per side. Spoon the shrimp salad into the rolls, using about 2/3 cup per roll, and serve.
Posted in: Uncategorized
Posted: April 28th, 2014

Martha, Martha, Martha. Another triumph.

Martha, Martha, Martha. Another triumph.


OMG, this stuff is addictive.
New Orleans-Style Shrimp and Rice is the kind of recipe that’s just right in every way. It was just spicy enough, just nutritious enough, just tasty enough that I just plain couldn’t get enough. It was somehow tangy and deep at the same time, and I’m not embarrassed to say that I sprinkled on some good Parmesan just to bump it up to awesome.
It would be a great dish for casual company, or a comfort food for a chilly night after a blustery day spent out in the yard or woods or at a baseball game or whatever.
The one thing is that it said green peppers sliced into 1/4-inch slices. Wouldn’t you want to at least cut those in half? I did, anyway. I don’t like strips of vegetables hanging off my spoon.
Regardless, this dish made its way from my inbox to my Saturday lunch table in just 24 hours, a rare feat. I made it thinking it would provide for leftovers. It did. I ate it for dinner, too.

Posted in: Uncategorized
Posted: January 31st, 2013

This killer-looking shrimp from www.self.com will keep you from fumbling on your dietary goal line.

This killer-looking recipe from www.self.com will keep you from fumbling on your dietary goal line.

Many dieters will fight a championship-caliber battle this Sunday, with wings and brownies pitted against healthier fare.
Here’s a secret: Super-Bowl party food doesn’t have to show up on the scale.
One great play: Grilled Shrimp With Spicy Tamarind Dipping Sauce.
It makes 8 servings for 156 calories per serving, 3.8 g fat (0.6 g saturated), 5.9 g carbs, 0.2 g fiber, 23.5 g protein.
And it’s grilled shrimp.
With delectable sauce.
Talk about a touchdown.
Two point conversion: Make your own tortilla chips: Cut a stack of flour tortillas into 8 wedges and arrange triangles on a cookie sheet. Spray the pieces with cooking spray and sprinkle with salt and herbs. Bake about 5 minutes in a 350-degree oven. Those should help calm down any flaming heat you might be feeling after that tamarind sauce.
You can dip those, and vegetables into Feta and Herb Dip With Crudites
Let’s call that one an extra point.

Posted in: Uncategorized

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