Shrimp Salad Sandwich

Ever have one of those days in the kitchen?  I must have picked out 5 different things to make for dinner and every time I went to make it we were missing ingredients, had the wrong kind of whatever or somebody didn't want what you decided to make. I ended up improvising and making shrimp salad sandwiches. They turned out to be very good.

Shrimp Salad Sandwiches
16 shrimp, 21-25 count cooked and cut into 3 pieces
2 tbs light mayo
1 tbs light sour cream
1 green onion, white and green parts finely chopped
1 stalk celery, finely chopped
1/4 Dill weed
2 slices tomato
2 lettuce leaves
2 buns

Makes enough for 2 sandwiches.
Mix everything except tomato, lettuce and buns in a bowl. Place lettuce and tomato on bun. Then spread the shrimp mixture on the bun.

Seven Recipes for the Price of One

This has been a week of cooking highs. At the beginning of the week I won the Cook's Illustrated Indoor Clambake Challenge, the recipe is in the Seven Links listed below. At end of the week Tiffany from Como Water announced that I won a print by a local artist in her give away. Tiffany lived in Durham until recently, so do the artist and I, so it really is a local artist for me as well. Tiffany also surprised me by selecting me to participate in the Seven Links challenge that has been going around among bloggers. The Seven Links was hard for me as things have changed about my blog in the last month and a half. For some reason the number of hits on my site has quadrupled in the last 6 weeks. Recipes that have been number one for the last 1 1/2 years have dropped and recipes that hardly got any hits when I posted them are now my new number one most viewed. Anyway here are my Seven Links:

Most Beautiful: This was a hard one for me as I like photographing the food as much as cooking it. After much debate the winner was Shrimp and Red Pepper Pasta.

Most Popular: Until 1 month ago my Limoncello Shrimp was number one but now it is Spaghetti with All Day Sauce, That I Made in 2 Hours. This also wins longest recipe title.

Most Controversial: I would have to say this was hard because I have never really had any controversy over my posts. I went with my Lobster Ravioli with Champagne Sauce because after it was posted I got an email from an Italian lady who told me how she would have made this dish and proceeded to tell me what I did wrong. I actually learned a lot from the email and was glad she sent it.

Most Helpful: This was one of my very first posts and is still in my top 3 posts of all time. Quick and Easy Pasta Sauces. 

Surprisingly Successful: My wife says it was the Blueberry Balsamic Salmon. I don't think so I was always sure this would work, but I will give her the benefit of the doubt. This one maybe ugly but it's good.

The Recipe That Did Not Get The Attention That It Deserves: This has to be my Barbecued Baked Beans. I love these beans, so much flavor for so little time.

Recipe I Am Most Proud Of: This one was a tie. Until this week the recipe I was most proud of was my Limoncello Shrimp. Limoncello Shrimp was my first time in the Foodbuzz Top 9 and it took the number one spot. Then my Lobster Boil went and one the Cook's Illustrated Indoor Clambake Challenge this week, so right now Lobster Boil wins.

Now for the second part of the Seven Links Challenge, to select people who must now take the challenge. My first 2 choices are registered dietitians with excellent iPhone apps. Make sure you check out their blogs and their apps.

Kristin from Mother Rimmy

Rebecca from Chow and Chatter 

My next 3 are people that I just started following, but I have known Catherine from other food sites for a while.

Catherine from Living the Gourmet

Erin from Dinners, Dishes, and Desserts

Kita from Pass the Sushi 

The rules for the Seven Links challenge are simple. You must post a link for each of the seven categories and you must pick 5 people to play after you make your post.

Mexican Salad

I love it when I get to go to the Farmers Market, it always inspires me to make something great for dinner.   There are several parts to this recipe but most are easy and can be made in a couple of minutes so don't panic. 

Mexican Salad

Chicken

1 batch of Mexican Chicken, this if from my other blog

Salad

1 tortilla, per person

1 cup lettuce, torn into bite size pieces per person

1 oz Queso Fresco per person

Heat a frying pan over high heat. After the pan gets hot throw the tortilla in it. When the starts to bubble and get some color on it flip it over and cook until other side starts to brown. Remove and do the same to the remaining tortillas.

Salsa

2 Tomatoes, chopped into small pieces (I used 1 heirloom and 1 yellow)

1/2 to 1 jalapeno, chopped into very small pieces

1 tbs red onion, chopped into small pieces

1 tbs cilantro, finely chopped

Mix all of the ingredients together and let it sit for a few minutes for flavors to mingle. You can use store bought or your own recipe if you want. I do recommend fresh when tomatoes and peppers are in season.

Guacamole

2 small avocados, peeled, sliced into pieces

1/2 lime, juiced

1/2 tsp cumin

1 tbs red onion, finely chopped

10 cherry tomatoes, cut in 1/2

1 tbs Cilantro, finely chopped

As soon as the avocados are cut and peeled squeeze the lime juice on them, to prevent them from oxidizing. Mash the avocados with a potato maser. Fold in the remaining ingredients. 

To assemble put tortilla on plate top with the lettuce. Then add the chicken top with guacamole and salsa. Sprinkle with the Queso Fresco.

Shrimp and White Beans

An old favorite.

Shrimp and White Beans

2 slices of bacon, cut into 1/4" pieces

1 tbs onion, finely chopped

1 clove garlic, minced

1 can white beans, rinsed and drained

12 to 16 shrimp depending on size

2 oz spinach, you can use frozen or fresh but cut into smaller pieces

Olive Oil for drizzling

Crusty bread to eat with this

Put a nonstick pan on medium low heat, after the pan is hot add the bacon and let the fat render. Add the onion and let it cook until translucent. Add garlic and let it get fragrant 30 seconds to 1 minute. Now add shrimp and cook for a minute of 2. Add the beans and spinach and cook until shrimp are done and beans are heated through. Plate the mixture and drizzle with a good olive oil and eat with the bread.