Tuesday, February 21, 2012

Shrimp and Strawberry Spinach Salad

We still have a stash of our lovely Gulf Coast shrimp 
that we had purchased
last season from Fabian Seafood.

When we know the Foodie Boyfriend won't be around,
as he is allergic to the crustaceans (poor Foodie Boyfriend),
I pull a package of the already cleaned 
and properly portioned shrimp out of the freezer
and let them thaw in the refrigerator for a couple of days.

 A couple of weeks ago we opted to have a spinach salad
with shrimp and out-of-season strawberries.

The ingredients for this dish were:
18 large shrimp, de-shelled (never freeze shrimp without their shell)
red onion, sliced
praline pecans
sliced strawberries
baby spinach
1/4 cup F.R.O.G. (Fig, Raspberry, Orange, Ginger) preserves*
2 tablespoons good balsamic vinegar
Extra Virgin Olive Oil
Sea Salt
Freshly Cracked Black Pepper

*Or use any preserves of your choice.

Season the shrimp and quickly saute in olive oil over medium high heat.
Remove from the heat before you think they are cooked through.  They will still be slightly translucent, but will finish cooking off the heat.

Clean the spinach and arrange on the plates.  Slice a bit of the onion and scatter on top with the pecans and the shrimp.  Slice a couple of large strawberries and rinse them before arranging on top of the salads.

Mix together the preserves, balsamic vinegar, a pinch of sea salt, a pinch of black pepper, and enough olive oil, drizzled in while whisking, to make a dressing.  Pour over the salad and serve.


 Delightful and different.

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