So while I have been cooking up a storm these past few months, I haven’t been posting the recipes — shame on me and I forgot how fun it is to share good food with everyone! Well this is one recipe I have made over and over with several variations; it has become a go-to appetizer for potlucks and an easy make-ahead meal. Since I have promised to send the recipe to a few people, what better time than to finally create a new blog post.
This Zesty Shrimp and Black Bean Salad recipe originates from Eating Well magazine. It doesn’t call for tortilla chips, but we have found this is the most fun way to eat it. Adding diced avocado is a delicious option too.
Zesty Shrimp Salad
- 1/4 cup cider vinegar
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon minced chipotle chile in adobo (see note below)
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 pound peeled and deveined cooked shrimp cut into pieces
- 1 15-ounce can black beans, rinsed
- 1 cup quartered cherry tomatoes
- 1 large poblano pepper or bell pepper, chopped
- 1/4 cup chopped scallions
- 1/4 cup chopped fresh cilantro
- Tortilla chips for serving
Whisk vinegar, oil, chipotle, cumin and salt in a large bowl. Add shrimp, beans, tomatoes, poblano (or bell pepper), scallions and cilantro; toss to coat. Serve room temperature or cold.
Chipotle chiles in adobo are sold in cans in most grocery stores. You only ever need a small amount for a given recipe, so I like to toss the contents of the whole can (seeds and all) into the mini food processor and blend, then lay flat in a Ziploc bag in the freezer. It keeps for a long time and you can just break off a chunk when you need it.
Spicy Shrimp & Feta Pizza
I’ve been playing with the new pizza stone I got for my birthday — pizza on the grill is amazing and makes for such an easy dinner. My daughter Samantha actually made the request for a shrimp pizza (yes, I was thrilled), so we decided on shrimp, feta, and grilled yellow bell peppers (for my half). I’ve previously written about all the delicious ingredients I’ve picked up at Oil & Vinegar at Watters Creek, and this was the perfect opportunity to put my two latest purchases to use: Peperoncini Oil, and the “Hot Shot” spice grinder. The Peperoncini Oil is light and flavorful with just a bit of spice. The Hot Shot spice grinder contains all kinds of wonderful things: chili pepper flakes, sea salt, mustard seed, coriander, onion, garlic, and paprika, to name a few.
We brushed the pizza crust with the oil, then topped with a bit of tomato sauce. Next we added cooked shrimp, grilled bell peppers, a little shredded cheese (a 4-cheese blend), and lots of feta cheese. Finished it off with a generous amount of the Hot Shot spices (only on my half!). Delicious.
Peperoncini Oil & Hot Shot
Confession: normally when I see a recipe starting with a tin of biscuit dough, I quickly turn the page. They just don’t taste like real biscuits in my opinion, and many of them contain trans fats and ingredients I can’t pronounce. But I saw this recipe for Shrimp Puffs in Food Network Magazine on two occasions, and I kept thinking about how much my daughter Samantha would like them. And I seem to have a weakness for recipes that call for fresh dill. Once I tracked down a tin of biscuit dough without any funky ingredients (Pillsbury‘s Simply brand), I decided to give it a go. I had a larger tin of biscuits than the recipe called for, so my youngest kitchen helper Lauren broke eight pieces of dough into thirds and then we pressed them into all 24 mini muffin tins (the recipe states 20). Even with this change, there was a ton of the shrimp-cheese filling, so we didn’t need all of it. I had chives on hand (and thought they would go over well with the kids) so I used those instead of scallions.
As expected, Samantha loved these cheesy shrimp-topped biscuits. So did my husband. Lauren adores plain biscuits and was not happy about having shrimp stuck to the top of them…she was looking around for her usual strawberry jam. And not surprisingly, I thought they were “okay”. They would be a good party snack, but we had them with a big salad for a quick weeknight dinner. Even though they weren’t my favorite creation to date, I will make these again since Samantha enjoyed them so much (and Lauren had a lot of fun “helping” with the dough).