Tuesday, March 31, 2015

Shrimp Delight

Shrimp Salad

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I can’t believe tomorrow is already April…Fool me…March left all of a sudden and I am playing catch up game but never can get ahold of the tail ends.
No fuss rule enforced (not really) for weekly meal and the shrimp salad is super quick to fix and refreshingly delightful. The modified recipe and the edible pot idea from Peter Callahan author of bite by bite. If you want to make potted shrimp salad, go to the edible pot instruction first. DSC_6264
Aren’t they Springy and darling? Perhaps great for Easter Sunday Dinner!

Ingredients and Instruction for two servings (Print Recipe here)

  • 10-12 shrimp cooked, peeled, deveined and tail removed  Note: I
  • used frozen shrimp, cooked in salted (1 teaspoon ) boiling water for 30 seconds or until shrimp turned to bright orange, drain and cool.DSC_6251
  • Mango fresh chopped in chunks
  • 3 inch length cucumber thinly sliced
  • 1 Tablespoon extra virgin olive oil
  • 1 Tablespoon white balsamic vinegar
  • 1-2 teaspoons finely chopped fresh chives
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  • Grated zest of 1 lemon
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  • 1/8 teaspoon of sea salt
Put shrimp, mango and cucumber in medium bowl. Toss with olive oil and white balsamic vinegar, chives, lemon zest and salt. Chill for 30 minutes in refrigerator.DSC_6260
Making edible pot -  enough to make 6 - 2 inch terra cotta pots
Necessary equipment : terracotta pots (I used 2 inch diameter pot and 1 inch pot), dried beans about 1 cup, parchment paper, rolling pin
  • 1-1/2 cup all-purpose flour
  • 2 Tablespoons sweet paprika
  • 6 tablespoons(2/3 stick) unsalted butter, cut into small pieces
  • 1-1/2 Tablespoons solid vegetable shortening
  • Non stick pan spray
  1. Using a food processor, pulse the flour and paprika together. Add the butter and shortening and pulse until the mixture resemble sand.DSC_6226DSC_6230
  2. With the motor running, add 3 Tablespoons water until the the dough comes together. The dough may be crumbly and dry.
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  3. Flatten the dough on a large piece of plastic wrap, make a disk and wrap and refrigerate for 1 hour.
  4. Take dough out of refrigerator, leave on counter for about 10 minutes (to make it easier to roll out dough). Preheat the oven to 350F. Lightly coat terra-cotta flower pots with nonstick pan spray.
  5. Unwrap the dough and place it between two sheets of parchment paper. Roll until it is 1/8 inch thick, remove top layer of parchment and slice the dough according to your terracotta pots. Use the scraps to make balls.
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  6. Place 1 strip in each pot so it runs around sides of the pot. use your fingers to press the dough flat around the edges. Drop a ball of dough inside the pot and press down to make the bottom. Line pot with small piece of parchment paper (the picture showed I forgot to line and the beans stuck to the sides of the pot) and fill with dried beans and place the pots on a rimmed baking sheet. Bake until the dough is set, about 25 minutes.DSC_6242
  7. Remove from oven and let them cool completely. Take out beans and tap gently on the bottom to release the pastry pot.DSC_6248Cut up salad and fill in pot. Insert edible flower. I used lavender.DSC_6279

This is shrimp salad in 1 inch pot – you need itsy bitsy fingers…just kidding!IMG_3265
I loved this Today’s TAPAS instagram post (#todaystapas) – Agedashi tofu.IMG_3196
My husband and I were on hands and knees to do the weeding on our lawn last Saturday…remembering the quote by Margaret Atwood
In the Spring, at the end of the day,
you should smell like dirt.

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Wishing you a Happy April! (The picture above is our gumi tree)

28 comments:

  1. Beautiful photos. I absolutely love shrimp...and mango, and it looks so delicious! The presentations are gorgeous and creative. :)

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    1. Thank you Linda. 'Thirsty for...' YouTube videos are so fun! Thank you for finding for me(us).

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  2. Edible pots are so creative!!

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    1. Thank you Jalna. You're very cute! Have a wonderful trip!

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  3. Oh! These edible flower pots are so cute...I love everything in this vase...the pot and the shrimp salad...indeed very Springy!
    I am glad that you got to try the French baguette...
    Have a wonderful week :)

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    1. Thank you Juliana! Your French baguette was great!

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  4. Such a beautiful presentation. It is too pretty to eat!
    I agree that I simply cannot catch up either. It seems I keep running and am always way too far behind.
    Have a beautiful Easter. xoxo Catherine

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    1. Thank you Catherine! Love your tiramisu and Greek brushetta recipes!

      I hope you had a great Easter!

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  5. In my dream, I'd like to March onto April into your home...where the kitchen is full of delicious edible potted flower pots and the outside yard is all spring cleaned and smelling like a dirt, that includes a 'gummy' bear tree! Honestly, I love your cute post today...I'll try to convince my little girl to bake me one of those plant pots while I toil and start baking myself in the garden. Have a lovely weekend ahead of you:)

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    1. Thank you for your sweet comment! I learned a lot form your 'compost' post. Thank you so much.

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  6. Wow, I like the pictures of your shrimp salad, so inviting!

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    1. Thank you so much! Thank you for your visit to my blog!

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  7. I'm jumping over from Taryn M's comment. What incredible dishes you make. This is utterly impressive.

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    1. Thank you Kay. I had a great time visiting your blog.

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  8. So adorable serving in those cookie cups! You are so creative! I must make some Agedashi tofu SOON. Love the stuff.

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    1. Thank you so much Angie. I always inspired by your dish like the cod recipe...looks so good!

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  9. Your cute edible pots are a perfect celebration of spring. They remind me of all the tiny plants sprouting on my balcony... The salad looks to me particularly Japanese: very precise and sophisticated in its apparent simplicity.

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    1. Thank you Sissi! The mung bean sprouts salad sounds great. I think go well with your eringi mushroom chawanmushi. yes! sounds awesome!

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  10. 料理は芸術でもあると思いますが、このポット入りのエビサラダはまさにそう! 4月はとても忙しい。先週末に開花した桜(ソメイヨシノ)は今週満開。あっという間に過ぎて行きます。グミの花初めてです。赤い実とはまた違った印象ですね。

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    1. ありがとうございます。 ポスト見させていただきました。相変わらずのすごいと思います。 写真のコンテストとかじゃんじゃん応募してください。きっと賞をとれますよ。 あなたの才能を広めてください、、、なんて、私はすでにファンです。

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  11. É Páscoa! Cristo está vivo, o túmulo está vazio, Ele ressuscitou!!! A mais bela festa dos Cristãos.
    Crentes no Amor de Deus Pai que nos deu seu Filho Jesus Cristo que permanece conosco pela força do
    Espírito Santos, seguimos nossa caminhada na construção de um mundo mais justo, fraterno, humano,
    harmonioso e de doação.
    Todos somos promotores da Paz!
    Feliz, Santa e Abençoada Páscoa.
    Um doce abraço, Marie.

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    1. Obrigado Marie. Eu sou grato por sua fé em Jesus Cristo. Eu sou muito grato por Jesus para seu sacrifício e sua doutrina.

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  12. OMG!! Such a beautiful presentation! I love the little cups-)
    Have a lovely weekend.
    Hugs,

    Yelena

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    1. Thank you Yelena! Wow! you're so gifted! I love your illustration. And your photos are always gorgeous!

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  13. wow, stunning presentation!!!
    Dedy@Dentist Chef

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    1. Thank you Chef! Your foods are incredible! And fascinating! I'm sure you don't have left over in your house, right? Everything so good that your family can't stop eating?

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  14. Mmmm ! I totally love shrimps! So awesome!

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  15. You are an amazing cook. so inspiring!

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