* This is a quick recipe and it's easy to make lots for a few days of leftovers
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Marsha's Power Punch. The most
I have been thinking of how to best put together some of the lovely fresh vegetables from our garden and the farmer’s market. It brewed in my mind for a few days, then it came to me to put them together like a ceviche. I made a big portion, took some to a neighborhood get together and the rest came with us on a camping trip. I must say, it turned out to be fantastically yummy and several people insisted on the recipe, so here it goes.
2 cups fresh baby belle mushrooms
6 stocks of fresh celery
1 large orange or red bell pepper
1 medium sized crook neck squash
A big bunch of Fresh parsley
1 tin of pitted black olives
1 large package of frozen cooked shrimp with the tail off
juice from 2 lemons
1/2 cup extra virgin olive oil
4 cloves of fresh garlic
pinch of cayenne (to taste)
stevia to taste
Real salt & fresh ground pepper to taste
Start by chopping all of the vegetables into small (1/2”) size pieces then cut the pitted black olives in half or thirds, then chop the parsley. Add all these to a large bowl and mix.
Unthaw the shrimp. Since it is already cooked, it just needs to be thawed out. By not having to cook the shrimp, they stay nice and full sized. I bought the medium sized cooked shrimp because I think it has the best flavor. After thawing, I cut them into the same size pieces as the vegetables. I then mixed them into the vegetables.
Next up is to mix the dressing, which I do in my little blender. I add the juice from the lemons, olive oil, garlic cloves, cayenne and stevia then let it blend for almost a minute. Here is when I do a quick taste test and will add more cayenne or stevia if needed.
Pour the dressing over the vegetables and shrimp and mix thoroughly. Cover and let sit in the fridge for a few hours before serving. This is the marinating part. The flavors start to mix and it get’s better the next day. I like to make enough to have at least a few meals worth because this is one very healthy and tasty salad.
Marsha's marinated shrimp salad and roasted eggplant. A perfect lunch