This is turning out to be one of those weeks where you will do anything just to avoid turning on the stove or oven and heating up your kitchen. It is Hot with a capital H and if the weatherman is correct, there is no end in sight, at least for the near future. The air conditioners are working overtime and the thought of standing in front of a hot stove tonight was not appealing to me in the least.
I was flipping through my tried-and-true recipes yesterday, looking for a recipe for a catering job, and stumbled on an old favorite, Old Bay Shrimp Salad. Using already cooked shrimp, it can be whipped up in a matter of minutes, but most important, it keeps both you AND your kitchen cool. As Nicholas was mixing it up for me, I wished I had a croissant to put it on, but settled for lightly toasted bread instead. Cool, refreshing and totally satisfying, it’s my ARF/5-A-Day contribution for tonight.
Claire from Cooking is Medicine gets colorful this week with her Eggplant Stir Fry featuring yellow, yes yellow, eggplant:
Newcomer Tart Reform joins us this week, with bananas done a few different delicious ways:
The Chocolate Lady is back, and it’s always an education. While I’ve heard of dragon fruit before, I don’t believe I’ve ever seen one. Look how gorgeous it is inside!
Newcomer Veggie Way goes green this week with her Green Beans in Olive Oil:
What Smells So Good turns her farmer’s market finds into the very antioxidant-friendly Salute to Summer Muffins:
Stoneview had farmer’s market finds on her mind as well, creating a veggie-packed salad with her bounty.
Old Bay Shrimp Salad
Recipe courtesy of McCormicks
1 pound fresh medium shrimp, cooked, peeled and deveined
1/3 cup mayonnaise (I use light mayo)
1/3 cup chopped celery
1 1/2 teaspoons Old Bay Seasoning
1 teaspoon fresh lemon juice
Cut shrimp in half and combine with remaining ingredients. Cover and refrigerate 30 minutes or more. Stir before serving on bed of lettuce, croissant, or sandwich roll.
Cate’s Notes: I also add a little bit of chopped red onion.