Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Sunday, August 25, 2013

Summer Shrimp Salad

This is inspired from one of my Cooking Light cookbook recipes.  I wanted to take it for lunch at work one day – so I made it the night before, but didn’t add any dressing until the next day at lunch.  It was still very fresh and delicious – even though it had been made so long in advance.  The flavors meld together really well and the combination of the corn, shrimp, squash and tomatoes is fabulous.  (This recipe serves two.)
8 oz. medium shrimp, deveined cooked and peeled.  (I use already cooked, tail off shrimp purchased from either Trader Joes or Costco)
½ of a yellow squash, julienned
½ of a large zucchini, julienned
¾ cup heirloom cherry tomatoes, halved (If you can’t find heirloom, regular cherry tomatoes will work just fine.)
½ cup corn kernels (you can use fresh, however I used the steam in bag frozen corn)
2 tablespoons minced fresh cilantro (or if you prefer – fresh basil)
Salt & Pepper to taste
Balsamic Vinegar Dressing of your choice (I used Paul Newman’s)
Toss everything together – except the dressing. 
Toss with the dressing of your choice when ready to serve.

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