Hello foodie friends! Happy April Fools Day. I have to say, my body has been playing a cruel April Fool's Day trick on me. It's been so nice the last few days, and I, of course, got a cold. Blurg! However, I've still been really enjoying the nice weather. I was feeling the spring weather inspiration, and this week's recipe is a result.
I was flipping through a food magazine recently when I saw a shrimp salad (I'm pretty sure it was Martha Stewart Living...because I love that magazine). I was immediately inspired. I started brainstorming all the ways I could make a shrimp salad. I finally landed on something that felt 100% spring-y.
WHAT YOU'LL NEED
• 10 shrimp, raw
• 2 cups pasta, your choice
• 1/2 pineapple, cubed (recognize that half of a pineapple?)
• 1/2 orange bell pepper, chopped
• 1/2 sweet yellow onion, minced
• lettuce of choice
WHIP IT UP
I was stumped a bit on how to cook the shrimp. I don't have a grill anymore (huge downside to apartment living). I had never thought about cooking in the oven it until I saw a post on the kitchn. I love shrimp, so finding a grill alternative that isn't the pan (makes it hard to use skewers) was quite exciting! I fixed it up as they suggested with olive oil, kosher salt and black pepper, then I skewered them.
While the shrimp is being roasted in the oven, prepare the pasta. In another pan, sauté the onion, pepper and pineapple until it all has a nice golden brown color.
Once the pasta is done cooking, strain, then then put into the pan with the veggies. Mix together and cook for a few more minutes, then put in a bowl to cool.
After the shrimp and the pasta/veggie mix has cooled. Fold in the lettuce of your choice and then use a light dressing to add a bit of flavor. I tried out a roasted red pepper vinaigrette and it was the perfect pairing.
Hopefully wherever you are, you've been enjoying some nice spring weather, if not, feel envious. What's a go to spring dish for you?
