It is way too hot here to cook on the stove, eat hot food, or turn on the oven. Here's how hot it is: MR actually agreed to turn on the air conditioner. He opposes AC for environmental reasons, and will suffer almost endlessly in the heat before he'll resort to it. But it finally (in the nineties) got too bad for him.
Dialogue between me and Susie:
Me: He won't let me turn on the air conditioner. Environment thing.
Susie: (rolls eyes)
Me: He's quirky, but he's so good to me!
Susie: He's trying to cook you!
This is a great cold salad, almost naturally zoned, for a hot summer day. It's how I used up the leftover shrimp from the weekend.
Shrimp
Cauliflower
Zucchini
Avocado
dry white wine
lemon and lime juice
Boil the shrimp in their shells, then, shell on, marinate in dry white wine and lime juice overnight. Peel, and reserve the shells for someone who likes to eat shrimp shells. Reserve the marinating liquid.
In the same night, chop the zucchini and cauliflower and microwave in a covered dish with a dash of lemon juice stirred in for about a minute. Microwaves vary, but you want the veggies only slightly cooked, so that they're not raw but still have crunch. You can also leave them raw if you want. Marinate overnight in lemon and lime juice, chilling in the fridge.
Before serving, drain the liquid from the veggies, then add the shrimp and the wine/lime juice/shrimp juices liquid to the veggies. Stir. Add chopped avocado. Serve cold.
Looks like it's going to stay hot here for quite some time, so more cold salad recipes to come!
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