Wednesday, January 6, 2016

Roasted Shrimp and Dill Salad w/Israeli Couscous Salad

This has become a summer staple in our home.  We love shrimp and eat lots of it.  This is a wonderful salad for a warm summer day.  I just happened to pair it with the Israeli couscous salad one day, added a good quality baguette (I like Panera's) and created a dinner which I make several times a month during hot weather.  Originally posted March 15, 2012.

Summer is inching its way closer and closer to Chattanooga.  We're in the 80's here already (and for the rest of the week) and it will be in the mid-80's all week.  Yuck!!!!  We didn't even have winter.

This is a summer favorite of mine that I lean on for months.  We eat a lot of salads around here in the summer and this burst of warm weather just made me crave it.  And if leftovers can be any better, it is definitely with this recipe.


1 lb uncooked shrimp, shelled, and deveined
Olive oil
Coarsely ground pepper
1/4 cup minced celery
2 Tbsp minced red onion
2 Tbsp mayo
1/2 tsp orange zest (you could absolutely use lemon or lime....I just prefer the rarer-used orange flavor)
1 Tbsp freshly squeezed orange juice
1 1/2 tsp chopped fresh dill

This seret to this salad is roasting the shrimp.  Oh my!  It makes such a difference.

Turn your broiler on high.  Drizzle shrimp with olive oil and black pepper.  Line a jelly-roll pan with aluminum foil, spray with cooking spray, and put shrimp on pan.  Broil for about 3-8 minutes, depending on size (I generally do about 31/35s for about 5-6 minutes stirring half way through.  Don't overcook or shrimp will be tough instead of supple.  It will turn pink).  Let cool to room temperature, or chill until ready to dress.

Mix the mayo, juice, zest, and dill.  In a separate bowl, mix the cooked shrimp, celery, and red onion.  Add dressing and mix.  Refrigerate until chilled.  Serve on a bed of lettuce.


1 cup Israel couscous, cooked according to package directions (1 cup uncooked couscous added to 2 cups of boiled water, turn down and simmer for about 15 minutes or until water is absorbed), cooled (3.5 oz orzo)
6 oz frozen edamame in the shell, beans cooked according to directions and removed from shells, or about 3/4 cup (3 oz) of shelled edamame
1 small carrot, cut into small matchsticks
1 Tbsp freshly chopped parsley
1/4 cup sliced black olives (or about 12 chopped Kalamata or oil-cured olives)
1/2 cup Feta cheese (about 2-3 oz)
Basic vegetable oil vinaigrette (I use EarthFare's Garlic Expressions vinaigrette)

Mix everything together.  I wait until serving time to add the dressing.

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