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…
Salted capers, oregano leaves, garlic, EVOO, lemon juice, lemon zest, pepper
Fragrant salty herbs waft through the air!
I tried it by itself, it was delicious!
Spicy mustard, shallots, white wine vinegar, EVOO, salt, and pepper
Whisk, whisk, whisk…
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.
Toss your shrimp with a touch of EVOO, salt, and pepper.
A beautiful crispy brown edge formed on the shrimpies!
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!
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!