Category Archives: Lemons

French-Style Shrimp Salad

French-Style Shrimp Salad
Originally uploaded by jenianddean.

The day I made this salad I had been thinking about a shrimp salad all day. I decided to start looking through some old  Cooking Light magazines and this was the recipe that I came up with. And boy oh boy did I make the right choice – it was fantastic. The salad dressing is very refreshing and garlic-y. I did leave out the olives because I’m not really a fan of olives. I also substituted asparagus for the haricots verts because I had asparagus left over from the night before.

This recipe makes a HUGE salad! It would be great for a brunch, lunch, or dinner…yummy anytime!

French-Style Shrimp Salad

Assemble this salad in individual servings, or arrange it on a platter and serve family style. Niçoise olives are a small purplish-black variety; you can substitute kalamata. Serve with crusty French bread. This dish is a twist on the classic salade niçoise with tuna.

6 garlic cloves, halved
2/3 cup fat-free, less-sodium chicken broth
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons fresh lemon juice
2 tablespoons tarragon vinegar
2 tablespoons extravirgin olive oil
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper

2 pounds peeled and deveined large shrimp
12 small red potatoes (about 3/4 pound)
1/2 pound haricots verts
Cooking spray
5 cups gourmet salad greens
4 cups torn romaine lettuce
1 cup (1/4-inch-thick) slices red bell pepper (about 1 medium)
3 medium tomatoes, each cut into 6 wedges
1 (14-ounce) can quartered artichoke hearts, drained
3 hard-cooked large eggs, each sliced into quarters
1/2 cup niçoise olives
2 tablespoons capers

To prepare vinaigrette, drop garlic through food chute with food processor on; process until minced. Add broth and next 7 ingredients (through black pepper); process until well blended.

To prepare salad, combine 2 tablespoons vinaigrette and shrimp in a large zip-top plastic bag; seal. Marinate in refrigerator for 20 minutes, turning bag occasionally to coat shrimp. Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 8 minutes. Add haricots verts to pan; cook 2 additional minutes or until haricots verts are crisp-tender and potatoes are tender. Drain and rinse with cold water; drain. Cut potatoes into 1/4-inch-thick slices. Set aside.

Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Remove the shrimp from bag, and discard marinade. Add shrimp to pan. Cook 3 minutes on each side or until the shrimp are done.

Combine potatoes, haricots verts, greens, lettuce, bell pepper, tomatoes, and artichokes in a large bowl. Add remaining vinaigrette, tossing gently to coat. Place lettuce mixture on a serving platter. Arrange shrimp and eggs over lettuce mixture; sprinkle with olives and capers. Serve immediately.

Yield: 6 servings (serving size: about 2 1/2 cups salad mixture, 5 ounces shrimp, 2 pieces egg, 4 teaspoons olives, and 1 teaspoon capers)
CALORIES 366 (30% from fat); FAT 12g (sat 2.2g,mono 6g,poly 2.2g); IRON 6.7mg; CHOLESTEROL 336mg; CALCIUM 179mg; CARBOHYDRATE 26.1g; SODIUM 798mg; PROTEIN 39.3g; FIBER 6.4g
Cooking Light, JULY 2006


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Filed under Artichoke hearts, Basil, Cooking Light, Dinner, Dressing, Entrees, Garlic, Haricots verts, Herbs, Italian parsley, Lemons, Lettuce, Potato, Salad, Shrimp, Tarragon, Tomatoes

Feta Cheese and Green Onion Dip

Grilled green onions
Originally uploaded by jenianddean.

Feta cheese is a cheese that I started cooking with about four years ago, and I have never been disappointed by it. I was watching Boy Meets Grill a couple of years ago and Bobby Flay was making this dip. I knew I was going to love it. The combination of the grilled green onions, feta, garlic, and lemon zest is so refreshing.

A note of caution: This is very garlicy, so if you are planning on kissing someone later in the night, you have two options: 1. Decrease the amount of garlic in the recipe or 2. have that special someone eat the dip also. Two garlics balance each other out!

Instead of the grilled pitas, I slice up a French baguette and toast it with extra-virgin olive oil drizzled over it.

Feta Cheese and Green Onion Dip with Olive Oil and Lemon with Grilled Pita
Recipe courtesy Bobby Flay

12 green onions, green part only, grilled and chopped, plus additional thinly sliced green onions, for garnish
1/4 cup extra-virgin olive oil, plus additional for grilling pitas
2 tablespoons fresh lemon juice
2 teaspoons finely chopped lemon zest
Salt and freshly ground pepper
2 cloves garlic
1 pound feta cheese, crumbled
8 pocketless pitas

Place grilled green onions, oil, lemon juice, and zest in a food processor and process until smooth. Add the feta and garlic and process until combined and smooth. Scrape the mixture into a bowl and garnish with the additional sliced green onions.

Heat grill to high. Brush the pitas with the remaining oil and season with salt and pepper, to taste. Grill for 1 minute per side or until lightly golden brown. Remove from the grill and cut each pita into eighths. Serve with the feta dip.

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Filed under Appetizers, Bobby Flay, Feta, Garlic, Green Onions, Grilling, Lemons


Originally uploaded by jenianddean.

Cheesecake is one of the foods that I think makes the world go round. I haven’t been making this particular cheesecake recipe for very long, but I have had a ton of success with it. I have even made this recipe for a friend to take to her son’s baseball banquet. When someone wants to take something I’ve made to an event, that’s when I know a recipe is a winner.

As some of you know, I’m allergic to strawberries. In turn I never have made the glaceed strawberries. I will actually have to look up the recipe for those and add it later. Sorry.

Cheesecake with Glaceed Berries
from Entertaining by Martha Stewart

This is the richest, smoothest cheesecake. The finely ground almonds which dust the pan are a pleasing contrast to the silkiness of the the cheesecake. Use a straight sided pan 8 inches wide and 3 inches deep.

1 Tablespoon unsalted butter, at room temperature
1/4 pound finely ground blanched almonds
4 8-oz packages cream cheese, softened
1/2 C heavy cream
1 1/2 C sugar
4 eggs, lightly beaten
Zest of 1 orange
Zest of 1 lemon
1 teaspoon vanilla

1 pint Glaceed Strawberries

Preheat oven to 325F. Butter pan and dust with ground almonds.

In an electric mixer, beat cream cheese, cream, and sugar until smooth. Add eggs and beat again. Mix in zest and vanilla.

Pour into prepared pan and place this pan in a slightly larger pan. Pour boiling water into the larger pan to come 2/3 up the side of the cake pan.

Bake until firm, approximately 2 hours, adding more boiling water when necessary. Turn off the oven, open door, and let cake sit until cooled.

Invert onto a platter. Garnish with strawberries.

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Filed under Almonds, Cheesecake, Desserts, Lemons, Martha Stewart, Nuts, Oranges