Saturday, 6 May 2017
Zesty Lime Shrimp Salad
Me, today: "Simon's in Europe right now, Anna is at her mom's...I CAN EAT SEAFOOD!" Seriously, have you ever noticed there are no seafood or fish recipes on this blog? It's because both of them think any kind of seafood or fish is absolutely disgusting, so I can't make it for dinner. I love seafood. Every time I got off the ship in Katakolon, Greece (near Olympia), I'd go to restaurant there and order grilled squid stuffed with feta, tomato and basil. It was probably the best thing I've ever eaten. For everyone who is grossed out by squid tentacles, they are the best part. They get really crispy on the grill.
I didn't feel like cooking anything (being home alone, and all), and all this recipe requires is vegetable chopping (side note: I highly recommend listening to true crime podcasts while chopping vegetables, see below for my recommendations). It's like Pico de Gallo and a Cobb salad rolled into one. I didn't measure everything, I just added things to my taste, so feel free to add or subtract things as you see fit.
This would make a great recipe for a side salad at a barbecue, and it can sit in the fridge to take to work the next day for a cold lunch. And please don't be that person that heats fish in the microwave at work.
Here are my recommendations for true crime podcasts (in no particular order):
Sword & Scale
True Crime Garage
340g (12oz) 150-200 cooked, peeled shrimp, thawed
2 Roma tomatoes diced, with seeds removed
1/2 red onion, finely diced
1/2 to 1 jalapeno, finely diced (1/2 for mild heat, 1 for medium heat)
2 baby cucumbers, sliced and quartered
3/4 cup frozen corn, thawed
1 cup canned black beans, drained
1/2 avocado, diced
Cilantro, to taste
Sea salt and black pepper, to taste
Crumbled feta cheese, to taste
Kraft Italian Zesty Lime salad dressing, to taste
Put thawed shrimp in large bowl. Drain black beans, and add to bowl. Dice tomatoes, onion, jalapeno and cucumbers and add to bowl. Add corn, salt and pepper, and salad dressing. Mix well to combine. If serving immediately, add diced avocado, cilantro and feta. Mix salad again. Plate, and add feta on top.