11 June, 2011

Heat's on, but not for dinner

Connecticut just had it's first heat wave of the summer. That means I'm concentrating on salads for dinner.  Check out one of my favourites.

Shrimp & Asparagus Salad
  • 3 cups spiral shaped pasta, uncooked  
  • 1 lb  shell-on medium sized shrimp  
  • 1 lb  asparagus, tough ends discarded, remainder cut into 2" pieces  
  • ½ cup bottled ranch dressing  
  • 1 cup lite mayonnaise  (not salad dressing)
  • ½ cup seafood cocktail sauce  
  • 2 Tbsp  fresh lemon juice  
  • 1 tsp Worcestershire sauce  
  • 1 large tomato, cored, seeded and chopped  
  • 6  scallions, sliced thinly on the diagonal  
  • 2 Tbs fresh parsley and chives, chopped  
  1. In a bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce,lemon juice, Worcestershire sauce and salt& pepper to taste. Set aside.
  2. Bring a large pot of water to a boil. Add 1 Tbsp salt. Drop in the asparagus and cook 3 minutes. Add the shrimp and cook 4 minutes longer. Remove the asparagus and shrimp with a slotted spoon or Chinese spider and drop in an ice bath..  When cool, drain all.  Peel the shrimp.
  3. Cook the pasta in the same water according to package directions; drain and rinse with cold water to cool quickly; drain well.
  4. Mix the shrimp, asparagus and pasta together in a large bowl. Add the tomato, scallions and parsley. Add enough dressing to coat well - as little or as much as you like.
  5. Serve immediately or cover and refrigerate.

Serves 4
Serve with warm ciabatta rolls and a chilled rose wine.
Note: Any remaining dressing makes a great sandwich spread

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