A very delicious and very nutritious salad (see info below). Although we enjoyed it, we made a couple of alterations to the recipe. We would reduce the cilantro by half and increase the amount of peanuts for a better balanced mouthful.
Calories (kcal) 370 Fat (g) 12 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g) 64 Dietary Fiber (g) 7 Total Sugars (g) 15 Protein (g) 9 Sodium (mg) 300
BLACK RICE SALAD WITH MANGO AND PEANUTS (Yield: 4 Servings)
- 2 oranges
- 1/4 cup (or more) fresh lime juice
- 2 tablespoons vegetable oil
- 1 tablespoon fish sauce (such as nam pla or nuoc nam; optional)
- 2 cups black rice
- Kosher salt
- 2 just-ripe mangoes, peeled, pitted, cut into 1/2-inch dice
1 cup 1/2 cup fresh cilantro leaves
- 1 cup finely chopped red onion (about 1/2 large onion)
1/2 cup 3/4 cup unsalted, dry-roasted peanuts
- 6 scallions, thinly sliced
- 2 jalapeños, seeded, minced
- Remove peel and white pith from oranges. Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to release orange segments into bowl. Squeeze membranes over bowl to release any juices. Strain juices through a fine-mesh sieve into a small bowl; reserve orange segments.
- Add 1/4 cup lime juice, oil, and fish sauce (if using) to bowl with orange juice; whisk to blend. Set dressing aside.
- Bring rice and 2 3/4 cups water to a boil in a large saucepan. Season lightly with salt. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.
- Place mangoes and remaining ingredients in a large bowl. Add rice and toss gently to combine. Season lightly with salt and more lime juice, if desired.
~ BonAppetit.com ~
According to Cook’s Country “This Carolina classic is famous for its tender shrimp, silky gravy, and creamy grits” and I couldn’t agree more. This recipe does require a bit of time, but it is so worth it. Includes a nice lesson on making a simple shrimp stock as well.
SHRIMP AND GRITS (Yield: 4 Servings)
- 3 tablespoons unsalted butter
- 1 cup grits
- 2 ¼ cups whole milk
- 2 cups water
- Salt and pepper
- 3 tablespoons unsalted butter
- 1 ½ pounds extra-large shrimp (21 to 25 per pound), peeled and deveined, shells reserved
- 1 tablespoon tomato paste
- 2 ¼ cups water
- 3 slices bacon, cut into 1/2-inch pieces
- 1 garlic clove, minced
- Salt and pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- ½ teaspoon Tabasco sauce, plus extra for serving
- 4 scallions, sliced thin
- Melt 1 tablespoon butter in medium saucepan over medium heat.
- Add grits and cook, stirring often, until fragrant, about 3 minutes. Add milk, water, and 3/4 teaspoon salt.
- Increase heat to medium-high and bring to boil.
- Reduce heat to low, cover, and simmer, whisking often, until thick and creamy, about 25 minutes.
- Remove from heat, stir in remaining 2 tablespoons butter, and season with salt and pepper to taste.
- Cover and keep warm.
- Meanwhile, melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add shrimp shells and cook, stirring occasionally, until shells are spotty brown, about 7 minutes. Stir in tomato paste and cook for 30 seconds. Add water and bring to boil. Reduce heat to low, cover, and simmer for 5 minutes.
- Strain shrimp stock through fine-mesh strainer set over bowl, pressing on solids to extract as much liquid as possible; discard solids. You should have about 1 1/2 cups stock (add more water if necessary to equal 1 1/2 cups). Wipe out skillet with paper towels.
- Cook bacon in now-empty skillet over medium-low heat until crisp, 7 to 9 minutes. Increase heat to medium-high and stir in shrimp, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook until edges of shrimp are just beginning to turn pink, but shrimp are not cooked through, about 2 minutes. Transfer shrimp mixture to bowl.
- Melt 1 tablespoon butter in now-empty skillet over medium-high heat. Whisk in flour and cook for 1 minute. Slowly whisk in shrimp stock until incorporated. Bring to boil, reduce heat to medium-low, and simmer until thickened slightly, about 5 minutes.
- Stir in shrimp mixture, cover, and cook until shrimp are cooked through, about 3 minutes. Off heat, stir in lemon juice, Tabasco, and remaining 1 tablespoon butter. Season with salt and pepper to taste. Serve over grits, sprinkled with scallions, and passing extra Tabasco.
~ CooksCountry.com ~
Used up bits and pieces of leftover pasta to make this salad. Lots of fresh ingredients and a nicely blended dressing. Next time, I think I will use Miracle Whip instead of mayonnaise and increase the amount of mustard to get just the right balance of flavors.
DEVILED EGG PASTA SALAD (Yield: Servings)
- 16 oz. salad macaroni or Ditalini pasta
- 1-1/2 cups Mayonnaise
- 3 tablespoons sour cream
- 2 tablespoons sweet pickle relish
- 6 hard boiled eggs, sliced
- 2-3 ribs celery, finely chopped
- 1/2 cup black olives, sliced
- 4 oz. jar pimientos, drained
- 3 tablespoons fresh dill, chopped
- 1 teaspoon paprika
- garnish with green onions
- Prepare pasta according to the directions, drain and let cool completely.
- Prepare hard boiled eggs, let cool and slice.
- In a large mixing bowl, combine all the ingredients except eggs and mix with pasta until blended. Gently fold in eggs. Garnish with green onions.
- Chill until ready to serve.
~ ButterYourBiscuit.com ~