Monday, July 15, 2013

Beat the Heat Recipe Day 1 - Shrimp Salad on Mixed Greens

To survive the horrible heat wave hitting the nation this week, we're providing you with recipes to keep you cool and refreshed! Every day this week we'll share oven-free recipes and chilly treats to help you beat the heat.

Day 1's recipe comes from Spoonfuls of Germany: German Regional Cuisine by Nadia Hassani. "Shrimp Salad on Mixed Greens" is a great hassle-free summer recipe. You'll have a delicious and light dinner without turning on the stove. Steaming the shrimp only takes a few minutes, and you can always chill them afterward if so desired. Feel like skipping the steaming step? Most markets will steam the shrimp for you so you can grab the bag and go!

Image courtesy of Nadia Hassani

 Shrimp Salad on Mixed Greens

1 lb. very small to miniature unshelled raw shrimp, or 1/2 lb. cooked, shelled, and deveined shrimp
1/4 cup light mayonnaise
2 teaspoons ketchup
2 teaspoons brandy
Salt and freshly milled black pepper
1 tablespoon finely chopped fresh dill
6 medium white mushrooms, cleaned, trimmed, and thinly sliced
4 to 6 red-skin radishes, cleaned, trimmed, and thinly sliced
1 hard-boiled egg, peeled and sliced
4 cups (4 ounces) washed and dried mixed greens (mesclun mix), in bite-size pieces

Yields: 4 to 6 servings

1. If using raw shrimp, bring a large pot of salted water to a boil. Drop the shrimp into the water, reduce the heat, and simmer for 2 to 2 minutes, or until pink. Drain, shell, devein the shrimp, and set aside.

2. Mix the mayonnaise with the ketchup and brandy. Season with salt and pepper and stir in the dill.

3. Combine the shrimp, mushrooms, radishes, and egg in a mixing bowl. Add the dressing and toss. Arrange the greens on a large serving platter and place the shrimp salad on top. Serve immediately with toasted bread or baguette slices.

Spoonfuls of Germany, now available in paperback, goes beyond the sauerkraut and knackwurst stereotype to unveil the often-overlooked diversity of German regional cuisine. Here you’ll find not only classic dishes such as spaetzle and sauerbraten, but also forgotten delicacies like Westphalian pumpernickel pudding and Windmill cake from Frisia. Fascinating sidebars profile foods and the history and people behind them with anecdotes and lore that will surprise and enchant readers. With 200 easy-to-follow recipes and 16 pages of beautiful color photos, the heart of German cooking comes to life.

 Nadia Hassani immigrated to the United States from her native Germany in 1998. She found herself missing the foods of her childhood, which inspired her to write this cookbook. Hassani works as a writer, editor, and translator, and in her free time is an avid gardener. She lives near Allentown, Pennsylvania.

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