Featured Recipe: Layered Shrimp Salad with Parmesan Crostini


Copyright Linda Gassenheimer

This is a no-cook, 15-minute, summer supper perfect for a hot night. Plump shrimp layered with vegetables and dressed with a light vinaigrette dressing makes a cool, colorful salad.

To make this meal fast with a homemade touch, I doctor up a low fat bottled vinaigrette with added chopped onion and tarragon. You can find fresh, chopped or diced onion in the produce section of the market.

For a quick side dish, sprinkle slices of whole grain baguette with grated Parmesan cheese to make crisp crostini.

 

Recipes

LAYERED SHRIMP SALAD

3 tablespoons reduced fat oil and vinegar dressing

1 tablespoon diced or chopped onion

1 teaspoon dried tarragon

3/4 pound cooked, medium-size peeled shrimp

Salt and freshly ground black pepper

1/2 bag washed, ready-to-eat mixed baby greens (about 2 1/2 cups)

1/2 medium cucumber, peeled and sliced

2 cups corn kernels fresh or frozen

1 medium tomato, sliced

Mix reduced-fat dressing, onion and tarragon and set aside.

Place shrimp in a small bowl and toss with 1 tablespoon dressing.  Sprinkle with salt and pepper to taste.  Arrange salad greens in the bottom of a salad bowl. Place a layer of cucumbers on top.  If using fresh corn on the cob, cut the kernels off and sprinkle corn over cucumber slices or add defrosted corn.  Drizzle 1 tablespoon dressing over these vegetables. Place a layer of shrimp on top and drizzle remaining dressing over the salad.   Arrange the sliced tomatoes around the edge of the bowl.  Sprinkle the tomatoes with salt and pepper, to taste.  Makes 2 servings.

PARMESAN CROSTINI

Olive oil spray

1/2 whole grain French baguette, sliced on the diagonal into 6 rounds

2 tablespoons grated fresh Parmesan cheese

Preheat broiler or toaster oven.  Spray olive oil over bread rounds.  Sprinkle Parmesan cheese on top.  Place in broiler about six inches from heat for 1 to 2 minutes or until cheese starts to melt.  Makes 2 servings.

Nutrition Information

LAYERED SHRIMP SALAD:Per serving: 358 calories (17 percent from fat), 6.8 g fat (1.2 g saturated, 1.6 g monounsaturated), 260 mg cholesterol, 41.3 g protein, 37.1 g carbohydrates, 5.7 g fiber, 291 mg sodium. PARMESAN CROSTINI: Per serving: 214 calories (30 percent from fat), 7.2 g fat (1.8 g saturated, 4.0 g monounsaturated), 4 mg cholesterol, 6.9 g protein, 30.3 g carbohydrates, 2.0 g fiber, 352 mg sodium.

Shopping List

To buy: 1 small container diced/chopped onion, 1 bottle dried tarragon, 3/4 pound cooked, medium-size peeled shrimp, 1 bag washed, ready-to-eat mixed baby greens, 1 cucumber, 1 package frozen corn kernels or 2 ears fresh corn, 1 medium tomato, 1 whole grain French baguette and 1 piece Parmesan cheese or grated Parmesan cheese.

Staples: Reduced-fat oil and vinegar dressing, olive oil spray, salt and black peppercorns.

Helpful Hints

  • Any type of bread can be used for the crostini.
  • Buy good quality Parmesan cheese and grate it or chop it in the food processor.  Freeze extra for quick use.  You can quickly spoon out what you need and leave the rest frozen.
  • Any type of salad greens can be used.
  • Using a glass bowl makes salad a visual treat.
  • Place frozen corn kernels in a colander and run hot water over them to defrost them quickly.

Countdown:

  • Make dressing.
  • Make salad.
  • Make crostini.