As I was re-reading “My Life in Franceâ€? by Julia Child (with Alex Prud’homme), her words of wisdom struck me as particularly charming on a night after I had cooked a quick pasta dinner. We live in such busy times and it is often tempting to eat out or to pick up a quick meal at the grocery store. And hey, sometimes that’s all you need. But Julia is the quintessential hedonist because she loves fresh, delicious food prepared with a caring hand. In fact, as she states at the end of “My Life in Franceâ€?:
In Paris in the 1950s, I had the supreme good fortune to study with a remarkably able group of chefs. From them I learned why good French food is an art, and why it makes such sublime eating: nothing is too much trouble if it turns out the way it should. Good results require that one take time and care.
And I truly believe Julia. Fast food is always tempting and available and it does satisfy a need and a hunger for those on the go. Great cuisine, and even just a simple, good meal, takes time and care and the desire to elevate a meal beyond a tally of calories.
The recipe below calls for frozen shrimp because it is easy and saves time. And I often believe in splitting the difference during the week and using fresh ingredients or mostly fresh ingredients with taste results. Of course, you can also buy fresh shrimp and cook it in seasoned water and savor the delight of eating seafood at the peak of deliciousness. The choice is entirely up to you. Either way, I think you’ll enjoy the following simple salad (and eat it with someone you love, why doncha?).
Quick Shrimp Salad for Two
Ingredients:
16 frozen shrimp (use the kind that is raw frozen and peeled with only the tails)
2 heaping tablespoons of Greektown “Billygoat” seasoning from The Spice House (or a seasoning that you like)
1 head of butter lettuce
¼ of a red onion, sliced into thin strips
4 cherry tomatoes, quartered
4-5 tablespoons of Brianna’s Poppyseed or Chipotle Cheddar Dressing (you have to try these sometime, they are fabulous!)
optional toppings: boiled egg sliced into thin rounds, shredded carrot, thin slices of cucumber, chopped green onion or chives, bean sprouts, kidney beans, or whatever you like!
Directions:
Cook the shrimp in boiling water according to the package directions (for about 2-3 minutes). You can add seasoning to the water before you add the shrimp. I tried adding Greek seasoning from The Spice House with great results, but you can also add garlic powder, parsley, cumin powder, Italian seasoning or any flavors that you enjoy.
While the shrimp is boiling, prepare a large bowl with 4-6 ice cubes and 4 cups of cold water. Remove the boiled shrimp from the burner after it is done cooking and drain quickly then drop all of the shrimp into the ice water bowl. Let the shrimp sit in the ice water for about 2 minutes until the shrimp is cooled. Drain the shrimp again and set aside.
Clean the butter lettuce and tear into bite-size pieces. Divide the lettuce among the two dinner plates. Top with the onion, the cherry tomatoes, the optional toppings and ring each plate with 8 shrimp. Drizzle the salad dressing on top. You can also serve this salad with a wedge of lemon.
This salad is a great starter to a spring or summer meal. Serve it with a chilled white wine such as Chardonnay or vinho verde (one of my favorite summer wines). I highly recommend looking for vinho verde as the weather warms up. It is such a crisp, refreshing summer wine and it pairs well with summer fare including salads, grilled meats, pasta, appetizers of all kinds and vegetable dishes.
Bon Appetit!
Julia Child, words of wisdom, shrimp, shrimp salad, vinho verde, summer salad, Brianna’s salad dressing
