Thursday, June 26, 2014

Shrimp and Fusilli Salad

Keeping an eye out for recipes featuring dill (I'm still on that road), I ran across this idea the other day in a magazie.  However, it called for a can of tuna and broccoli florets.  I happened to have a few extra bags of small shrimp on hand and asparagus was so sale so I changed it up a bit and turned out wonderfully.  The recipe called for 2 Tbsp of chopped dill and I was afraid it might be too much, but it was perfect.

The recipe called for ranch dressing, but after finding the perfect buttermilk salad dressing recipe, I'll never go back to that premade bottled dressing.  That recipe is listed below.

I roasted the shrimp yesterday and mixed up the rest (except the dressing) earlier today.  A great hot summer lunch or dinner.

SHRIMP and FUSILLI SALAD (2 servings)

1 (12 oz) package 51/60 uncooked shrimp
1 cup uncooked fusilli (corkscrew pasta)
15-20 asparagus spears, depending on size of stalks, giving you 1 cup cooked asparagus
8-12 grape or cherry tomatoes (depending on size), halved
1-2 pickling cucumbers, partially peeled, chopped
1/4 cup (or to taste) buttermilk dressing
2 Tbsp chopped fresh dill

Shell the shrimp and remove tails.  Toss with a bit of EVOO and coarsely-ground black pepper.  Turn broiler on high.  Broil for 2-3 minutes or until shrimp are pink.  Chill in refrigerator.

Cook pasta in boiling salted water until al dente.  Drain and rinse.

Trim asparagus by snapping off tough ends.  If boiling, cut spears into 1" pieces and boil for  2 to 3 minutes, depending on the diameter.  Drain and then place into iced water to stop cooking. If steaming, cook entire spear until crisp-tender.  Let cool and then cut into 1" pieces.

Half tomatoes, chop cucumbers and dill.  Add to pasta and asparagus.  Add chilled shrimp.  Stir until dill is well mixed.  When ready to serve, toss with buttermilk dressing.

Recipe Source:  adapted from "Italian Tuna and Fusilli Salad," Cooking Club magazine, Summer 2014, p. 62

BUTTERMILK DRESSING (makes about 1 cup)

3/4 cup mayo (I use half regular and half reduced-fat)
1/2 cup buttermilk (I use fat-free)
1 tsp parsley flakes
1 tsp dried minced onion
1 tsp minced garlic
S&P to taste

Mix all ingredients.  Cover and refrigerate at least 2 hours to blend flavors.  Cover and refrigerate and remaining dressing.

* For Buttermilk Parmesan Dressing, add 1/3 cup grated Parmesan cheese and 1/2 tsp paprika.

Recipe Source:  Betty Crocker

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