Zesty Shrimp Salad

March 5, 2010 by Firehouse Chef
Filed under Appetizer, Boiled, Buffet, Dinner, Easy, Easy Vegetable Recipes, Main Course, New Recipe, New Vegetable Recipes, Salad, Starter, Vegetable

Ingredients to make Zesty Shrimp Salad

1 lb Shrimp shelled and cleaned
1 1/2 lb Cleaned asparagus
1 Thin lemon slice
1/4 c Sliced green onion
2 tb Minced parsley
1 md Diced tomato
Lettuce leaves
1 oz Grated Monterey jack cheese

DRESSING
1/2 c Salad oil
4 tb Vinegar
1/4 ts Salt
Dash cayenne
1/8 ts Pepper
1 tb Parsley
1 tb Basil
1 tb Oregano
1 tb Chervil

Directions to make Zesty Shrimp Salad

Step 1:Cook shrimp; drain and set aside. Cook asparagus until crisp- tender; drain well. Place shrimp, asparagus and lemon slice in mixing bowl. Pour herb dressing over all, cover and chill well, stirring once or twice.

Step 2:Combine onion, parsley and tomato. To serve, drain shrimp asparagus mixture and arrange on plate with lettuce and cheese. Serve with tomato mixture.

Step 3:DRESSING: Combine oil, vinegar, salt, cayenne, pepper, parsley, basil, chervil and oregano.

Image Source: ralph and jenny

Tags: Asparagus, Basil, Cayenne, Chervil, Chilled, Citrus, fish, Green Onion, healthy, Herb, Lemon, Lettuce, Lunch, Monteray Jack Cheese, Quick, Salad, Seafood, Shrimp, Simple, Spice, Stove Top, Tomato, Veg, Vinegar

Black Eyed Peas and Rice Salad

November 20, 2009 by Firehouse Chef
Filed under Boiled, Buffet, Dinner, Easy, Easy Vegetable Recipes, Main Course, New Recipe, New Vegetable Recipes, Salad, Sauce, Supper, Vegetable

Ingredients to make Black Eyed Peas and Rice Salad

3 c Hot cooked (boiled) rice
1 1/2 c Cooked black-eyed peas
1 tb Dijon-style mustard
1 ts Salt (or to taste)
Freshly ground pepper
3 tb Red wine vinegar
3/4 c Extra-virgin olive oil
1 md Onion, minced
1 ea Garlic clove, minced
1 lg Carrot, peeled and grated
1/4 c Minced chives or parsley
1 ea Head of radicchio or boston lettuce, for garnish

**Can be prepared a day ahead and stored in the refrigerator. Allow it to come to room temperature before serving.

Directions to make Black Eyed Peas and Rice Salad

Step 1:Cook the rice and the peas in advance.

Step 2:VINAIGRETTE: Whisk the mustard, salt, pepper and vinegar until dissolved. Drizzle in the oil while whisking. Toss the black-eyed peas and the rice with the vinaigrette until everything is nicely coated.

Step 3:Mix in the onion, garlic, carrot and chives or parsley. Bring to room temperature before serving. Serve surrounded with radicchio or lettuce.

Image Source: Jeannie.H’s

Tags: Black Eyed Peas, Carrot, Garlic, healthy, Lunch, Mustard, Onion, Quick, Rice, Salad, Simple, Veg, Vegetarian, Vinegar

Crisp Bread & Butter Pickles

September 16, 2009 by Firehouse Chef
Filed under Buffet, Easy, Easy Vegetable Recipes, New Recipe, New Vegetable Recipes, Side Dish, Snack, Vegetable

Ingredients to make Crisp Bread & Butter Pickles

4 qt Cucumber, thinly sliced
8 md Onion, peeled, thinly sliced
1/2 c Pickling salt
5 c Sugar
1 1/2 ts Tumeric
1 ts Celery seed
2 tb Mustard seed
5 c Cider vinegar

Directions to make Crisp Bread & Butter Pickles

Step 1:Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours.

Step 2:Drain thoroughly and put the vegetables in a large kettle. Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil, approx 35-45 minutes.

Step 3:Pack the pickles into hot jars and seal.

Image Source: scubadive67

Tags: Celery Seed Mustard Seed, Chilled, Cucumber, Homemade, Onion, Pickling Salt, Simple, Sugar, Tumeric, Veg, Vegetarian, Vinegar