We eat a lot of salads for our main course dinners. I love to make richer dinners and deserts as you all know… but to make up for the caloric highs, fat and such we revert to lots of wholesome salads. It makes up for the guilty pleasures in life. Cannot have too much of a good thing all the time. We also eat a lot of homemade cabbage soup and such for lunch.
Tonight we had a lighter dinner with our Florida Pink Shrimp Salad. I make my own croutons… they have very little olive oil misted on the bread cubes I have cut from my bread with adding seasoning of garlic powder, onion powder, a little dry sage or oregano (depending on the meal I am mixing with,) parsley, smoked paprika, freshly ground black pepper and a little sea salt. I put them in the oven and bake to a golden brown… I bag them and then have the extras for many others uses.
The shrimp I marinated for about an hour in olive oil with crushed garlic, pepper flakes, parsley, some fresh ground black pepper and a little sea salt. I stir fried them in a little olive oil. Then I placed them on a paper towel to drain some of the oil off before adding them to the salad.
The salad can be any lettuce you like or a mix of lettuce and add anything you like, in ours I added some avocados, red onions, cherry tomatoes and julienne carrots (basically what I had on hand…) adding the croutons and shrimp. The dressing can be your choice.
T had been working on the wood pile this afternoon so I made up a small 6” skillet of baked rolls for him to have with his salad. When I make bread I always take some and make dinner roll size dough and place on baking sheet several inches apart and place in freezer. When frozen I put into a freezer bag… when I need to have rolls for dinner I take out what I need (they will rise as they thaw) doing this we always have fresh dough dinner rolls ready anytime we should want.
The Pink Florida Shrimp salad makes for a nice light dinner and fills you up with a very appealing as well as appetizing meal. It was delicious….