Why I Am Posting These Recipes

I believe that it is healthier for an individual and for the planet to reduce the consumption of animal products in the human diet. However, I love to eat all kinds of delicious food, and find it really, really difficult to go totally vegetarian. Also, my family protests if I serve too many vegetarian meals in a row. So I am committed to making an effort to move towards a vegetarian diet without wholly doing so. I will post recipes several times a week that represent my philosophy of eating well, eating healthy, eating local. Most recipes will be easy to prepare, as I have a busy life. So I expect my followers to be people who love to cook and eat well, want to try to help the planet through their eating (by eating local foods and trying to reduce the use of meat in our diets), and have many other things to do each day besides cook.

Saturday, March 10, 2012

Shrimp Salad


This salad is good as a sandwich filling, using excellent quality bread, or alone as a salad.  The inspiration for this recipe came from Pazo Restaurant in Baltimore.  My mother ordered a "shrimp BLT," which seemed to me an interesting gourmet twist on an old classic.  I don't really know exactly what ingredients were in it, other than shrimp and bacon, but I think I tasted tarragon.  The other ingredients came from my own intuition about what would taste good together.  I left out the tomatoes, as they are not in season and therefore not that tasty right now.  If I make this again in the summer, I will definitely add some chopped tomatoes to the mix.  I think this recipe would also be delicious with lobster or crab substituting for the shrimp.  I used wild USA shrimp, as I think that wild shrimp is better for health and a green planet than farmed shrimp.  If you live in a country other than USA, I suggest you use the wild shellfish that comes from water closest to where you live to eat most sustainably.  The same goes for the bacon.  Buy local!  Find a source for local meat.  Purchase the brand that comes from your state, or as close to where you live as possible.  Buy from a local farm if you can.  Thinking about the environmental toll that transporting food over great distances imposes on our planet will help you make more sustainable choices in the ingredients you purchase.

Serves 4

2 lbs shrimp, diced
¼ cup mayonnaise
¼ cup yogurt
1 TBS chopped fresh tarragon
½ cup chopped mâche (also known as lamb's lettuce)
2 romaine lettuce leaves, chopped
½ yellow pepper, diced fine
6 slices Applewood smoked bacon, cooked crisp and crumbled
½ tsp roasted garlic sea salt (use plain sea salt if this special kind is not available)
freshly ground black pepper to taste
1 perfectly ripe avocado, diced fine
juice from ½ lemon

Put all ingredients, except the avocado and lemon juice, in bowl and stir together.  Add avocado and  lemon juice; stir just until combined.
This salad tastes best if you let it sit (refrigerated, of course) for a few hours, so the flavors have a chance to blend together.

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