It was a Monday evening in June and my husband was working.
I contemplated dinner!
As usual cheap, healthy, and delicious was my goal.
I knew I wanted salad and/or vegetables but what protein? Steak, chicken, fish, shrimp?
After thinking about it I decided shrimp was a great choice; cheap for one person to eat and quick-cooking.
So I sat down to search through my food magazines to find a shrimp recipe. I came across a “July 4th in Seattle” article in the July issue of Food and Wine Magazine. Chef Ethan Stowell is a culinary empire in Seattle who shared some of his favorite Fourth of July eats, one of which is Grilled Shrimp with Oregano and Lemon. The dish sounded great so I decided to make the shrimp alongside a vegetable salad.
Upon going to the grocery store I changed my mind on dinner. Why would I make shrimp with a side salad when I can make a Shrimp Salad? I would just combine the two and make the most delicious fresh, summer salad. My dinner would be a combination of an Ethan Stowell recipe and my own creation:
Solmoriglio Shrimp Salad
Solmoriglio is an italian sauce made in a mortar with lemon juice and herbs. The herb for these ‘shrimpies’ was Oregano. So with a culmination of made-up and Ethan Stowell, here is my savory, herb salad…
SOLMORIGLIO SAUCE
Salted capers, oregano leaves, garlic, EVOO, lemon juice, lemon zest, pepper
The first thing you need to do is chop the capers, garlic, and oregano leaves. (A mortar and pestle will get the same result but I got lazy and did not want to get mine out).
Fragrant salty herbs waft through the air!
Transfer the ‘chop’ into a small bowl and add the EVOO, lemon juice, lemon zest, and pepper.
I tried it by itself, it was delicious!
MUSTARD SHALLOT SALAD DRESSING
Spicy mustard, shallots, white wine vinegar, EVOO, salt, and pepper
Whisk, whisk, whisk…
EDAMAME
Looked through my freezer and decided I wanted to add some vegetables to the salad. Edamame seemed like a pairing for shimpies, so I cooked them until tender in a pan.
SHRIMPIES
Toss your shrimp with a touch of EVOO, salt, and pepper.
Cook the shrimpies in a hot pan for two minutes on each side!
A beautiful crispy brown edge formed on the shrimpies!
It was then time to construct the salad!
The first thing you have to do is toss the salad in a large bowl with a small amount of the Mustard Shallot Salad Dressing. Place the salad on a beautiful plate!
Then…
Sprinkle the Edamame over the salad greens,
toss the cooked Shrimpies in the Solmoriglio Sauce,
in a sophisticated style place the Solmoriglio Shrimpies on the salad greens,
sprinkle the remaining Sauce around the plate,
garnish with fresh shaved Parmesean-Regianno Cheese and a slice of grilled artisan bread!
Finally, enjoy your delightfully light and savory Solmoriglio Shrimp Salad and brag about it to your friends and family!
