Friday, August 20, 2010

Salad for Shrimps

Cooking Adventure: Shrimp, Mango & Avocado Salad with Sweet Chili-Ginger Vinaigrette
Source: Bon Appétit magazine
The Bellydance Soundtrack: Cantamilla by Tranquility Bass
Prep Time: 10-15 minutes

So today I open the fridge thinking I'll make some more salad for lunch with the leftover shrimp. Somehow the shrimp ended up in the freezer. Normally this would be fine, however it had been frozen once before. Meaning? What ended up having to thaw was not just the shrimp, but also the water from the bag that had caused it to freeze into one large, pink ice ball.

I can't list the recipe here because of copyright issues, but let's just say this is worth buying the August addition of Bon Appétit. And this is coming from the woman that usually hates salads.

For Next Time: Put less of the vinaigrette on it. If you mix the shrimp in it, and then drizzle it on top it's just too much. Also, I've found a new friend in Asian sweet chili sauce. It tastes like the base for sweet & sour sauce and it is excellent!

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