Sunday, November 1, 2009

Tuesday - Shrimp with Lemon-Chive Tartar Sauce, Ditalini Salad with Mixed Peppers 11/3

by Robin Miller found at

2 tablespoons olive oil, divided
2 pounds large or extra-large shrimp , peeled and deveined
Salt and freshly ground black pepper
1 teaspoon dried oregano
1/2 cup mayonnaise
2 tablespoons minced fresh chives
2 tablespoons minced sweet gherkins
1 teaspoon finely grated lemon zest
Cooked ditalini (1 pound)
2 cups diced roasted red peppers (from water-packed jar)
1 bell pepper, seeded and diced
1/3 cup diced pickled jalapeno peppers
1/4 cup chopped fresh parsley leaves
2 tablespoons red wine vinegar

Heat 1 tablespoon of the oil in a large skillet over medium heat. Season shrimp with salt, pepper and oregano. Place shrimp in hot pan (or stove-top grill pan) and cook 2 minutes per side, until opaque and cooked through.

Meanwhile, in a medium bowl, combine mayonnaise, chives, gherkins, and lemon zest. Mix well and season to taste with salt and pepper.

In a large bowl, combine ditalini, remaining olive oil, peppers, parsley, and vinegar. Toss to combine and season, to taste, with salt and pepper. Serve the ditalini salad with 1 1/4 pounds of the shrimp and all of the tartar sauce.

Reserve extra shrimp (about 1/2 pound cooked) for another meal.

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