From the archives: This is a perfect meal for a weeknd BBQ or Labor Day get together, and is quick and simple enough for a back to school night dinner. Enjoy with your family and friends!
Summer has finally rolled into our part of Texas, hopefully leaving the thunderstorms and driving rain that have been our constant companions since March behind us for a while. With the mercury rising rapidly, it was a perfect excuse to fire up the grill and go with a side dish that was on the cool side, perfect for a lazy 90 degree summer evening.
In this edition of Your Pantry or Mine, I’m highlighting the contents of tommiea’s pantry and what a list it was! I sat and thought for a while about this entry, both because dietary needs have shifted on my part, and because I wanted to give tommiea, who is also a military spouse, something inspiring and a bit special for the first of my forays into her larder.
This dish is perfect for a summertime get together or a warm night for two. The salad doesn’t have any mayonnaise, so it travels well, and is best served slightly chilled or at room temperature. The shrimp take just moments to cook and you can prepare it and have it waiting up to five hours in advance, so you can spread out the pre-cooking activities over the course of two days if desired, and if you’re going to take them along for a BBQ or other outdoor event, they can easily travel for several hours inside a zip top bag placed inside another zip top filled with ice. Just be sure that you seal the inner bag very well or the marinade will dilute.
Drunken Chili Shrimp with 3 Bean and Cucumber Salad Recipe
3 Bean and Cucumber Salad
Drunken Chili Shrimp
3 Bean and Cucumber Salad
Drunken Chili Shrimp:
Serving Size: 1
Amount Per Serving: Calories: 1542Total Fat: 40gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 255mgSodium: 2573mgCarbohydrates: 190gFiber: 57gSugar: 27gProtein: 85g
What I would have done differently had I thought of it at the time:
I forgot to drizzle the shrimp with olive oil before grilling, which made them a bit dry for my taste, and I’m not really familiar with this grill yet, so my heat was too low. If in doubt, simply sauté and serve neatly along with the salad.
If you’re not a cucumber fan, simply substitute celery. it will still add a nice bright flavor and texture to the salad.
If you’ve got some vegetarian friends at your event, simply substitute some grilled mushrooms, onions and peppers for the shrimp, the salad is completely vegetarian and lends itself well to a combination of preferences.
This looks awesome! I will definitely try it this weekend.
The yum factor is strong here!