When the men are away, the girls will play... and that is exactly what we've been doing. Paul has been away for Army so I have been taking it easy on the couch with loads of chick flick movies and my puppy girls.
There absolutely has been some cooking going on but I took this time apart as a re-start to focus on what I have been eating, i.e. proteins, fats, carbs, as well as look at my portion sizes. Living with a guy with such a huge appetite sometimes makes me lose focus that I am not his size and therefore shouldn't be eating the same so I really honed in on everything I ate and started to tweak my diet.
I realized that I was consuming a lot more carbs and sugars than needed and being that I sit at my desk most days I noticed a lot more careless snacking, which was clearly because I am a chubby kid and really wasn't hungry at all so all this needed to change.
More veggies, salads, smaller portioned meats and lots and lots of water. I mean, we all know I am going to have my glass of wine with dinner most nights but if my grandparents could get away with it then I see no harm... and would never break tradition. lol
So continuing in my healthy eating habits and keeping portions smaller and more 'Laura Sized' I had picked up this smaller-sized bag of pre-cooked shrimp (which I never get the pre-cooked kind) and then flipped through all of my magazines, followed blogs, websites, food iphone apps, grandmas recipe box and every corner within my four walls where there could have been a recipe hiding until my trusty iphone Food Network app popped up a Barefoot Contessa for a shrimp salad.
This was just what I needed... healthy, quick and perfectly refreshing for a late August dinner in front of the boob tube with my pups. I modified her recipe to serve two instead of the picnic feast I think this recipe was calling for but either way it came out fabulous.
The refreshing crunch of the celery with the shellfish shrimp and fresh chopped dill was a salad treat I would have gone back for seconds, but I am being good and now I have lunch for another day - YES! Out of sheer bragging rights, I texted Paul a picture of this beautiful dinner and as expected he was super jealous. I am a good girlfriend though so I of course promised to make it again when he came home - plus I get second grabs at this dish for dinner, it's a win-win!!!
Fresh Shrimp Salad
Photos by A Healthy Jalapeno
Recipe adopted by Ina Garten
14 oz large shrimp, cooked, peeled and deveined
1/4 cup good mayonnaise
1 tsp dijon mustard
2 tbsp champagne vinegar, or any wine vinegar
4 tbsp fresh dill, minced
1/2 red onion, diced fine2 celery stalks, diced fine
salt and black pepper, to taste
lemon wedges, for garnish
Defrost the pre-cooked shrimp by submerging the shrimp in room temperature water. Dump water and refill as to slowly bring the cooked shrimp back to room temperature. Peel the tail off, and dice the shrimp (into 4-5 pieces).
In a medium-sized bowl, whisk together the mayonnaise, mustard, champagne vinegar, dill and salt and pepper to taste. Add the red onion and celery and check the seasonings. Combine with the shrimp and toss salad all together.
Serve or cover and refrigerate for a few hours. Garnish with a lemon wedge.