August

August

August 30, 2011

Shore is a Good Day for a Picnic!

There should always be something, everyday, that provides inspiration to us! Perhaps it is a walk in your garden and you happen to discover a beautiful new rose blooming, or a glimpse at a hummingbird in flight, or a good cup of coffee in a teacup which belonged to your mother that evokes sweet memories. I try to find these treasured moments each day.


Mae Mo Investigates


Today, it is the new picnic basket the children gave us for our birthdays this year. It is stunning and filled with everything you need for a picnic by the coastline. So, let's fill it with yummies and head to the shore! Only problem is, the children are not here to enjoy it with us. So perhaps this post will allow them to share in the adventure! Thank you darlings, for a most delightful gift!



Roasted Shrimp Salad
2 1/2 pounds (12 to 15 count) shrimp
1 tablespoon good olive oil
Kosher salt and freshly ground black pepper
1 cup mayonnaise (Estelle's uses Hellman's)
1 tablespoon orange zest (2 oranges)
2 tablespoons freshly squeezed orange juice
1 tablespoon good white wine vinegar
1/4 cup minced fresh dill
2 tablespoons capers, drained
2 tablespoons small-diced red onion




Preheat the oven to 400 degrees F. Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.
Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.




 

Estelle's Spicy Shrimp
24 Black Tiger Shrimp (16/20 size, shell on)
4 tablespoons Old Bay seasoning
4 tablespoons Cajun seasoning
1 1/2 cups beer
Lettuce Leaf
Lemon Wedges
Cocktail sauce


Toss shrimp with Old Bay and Cajun seasonings. Refrigerate for 1 hour. Bring the beer to a boil in a saucepan. Add the shrimp and boil until firm and pink, about 3 minutes. Drain. Arrange hot shrimp on a lettuce leaf on a salad plate. Garnish with lemon wedges. Serve with cocktail sauce





Tomato Feta Salad
6 cups cherry tomatoes
3/4 pound good feta cheese
1 small red onion, chopped
3 tablespoons white wine or Champagne vinegar
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh parsley


Cut the cherry tomatoes in half and place them in a large bowl. Dice the feta in 1/4-inch dice, crumbling it as little as possible. Add the feta to the tomatoes and then add the onion, vinegar, olive oil, salt, pepper, basil, and parsley. Toss carefully and salt, to taste, depending on the saltiness of the feta. Serve chilled or at room temperature.





This is a picnic basket, Mae Mo, not your cat carrier...silly girl!


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