It's getting really hot outside and I'm not exactly in the mood to do much
cooking. So, I thought about what I felt like eating and BING! I can
always make a shrimp pasta salad - which I love, but I'm getting really
tired of the way that I make it and was looking for a twist on it that I
haven't thought of yet. I've Googled and most seem to have many of the same
ingredients that mine does. Anyone have any good, interesting recipes?

This is what I usually do: shell pasta, mayo, celery, dill, lemon juice,
diced onion and I sometimes add peas and/or crab.

Boring! Help me perk it up, please. Ideas?

kili

"kilikini" > wrote in
:

> It's getting really hot outside and I'm not exactly in the mood to do
> much cooking. So, I thought about what I felt like eating and BING!
> I can always make a shrimp pasta salad - which I love, but I'm getting
> really tired of the way that I make it and was looking for a twist on
> it that I haven't thought of yet. I've Googled and most seem to have
> many of the same ingredients that mine does. Anyone have any good,
> interesting recipes?
>
> This is what I usually do: shell pasta, mayo, celery, dill, lemon
> juice, diced onion and I sometimes add peas and/or crab.
>
> Boring! Help me perk it up, please. Ideas?
>
> kili
>
>
>

Shrimp Butter Cream Sauce with Linguini?
or
I'm fat and this is one of the reasons.
or
Al Fraido eat your heart out.

no real recipe...involves butter, heavy cream. parm cheese, nutmeg,
garlic and cooked whole cleaned and shelled shrimp added at the end and
of course the pasta. Parsley is optional at my house.


I have a recipe but not the book it's in ...my daughter borrowed it.
So google is your friend.

here's one I haven't tried yet (not likely to either ...going back to low
carb) But Ladies Home Journal is pretty good with recipes.

@@@@@ Now You're Cooking! Export Format

Shrimp Scampi Over Linguini

none

2 teaspoon cornstarch
8 oz clam juice -- divided
2 teaspoon olive oil
1 lb shrimp -- peeled and devined
1 tablespoon garlic -- minced
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 cup white wine
1 pinch thyme
1 lb linguini -- cooked
1/4 cup parsley -- chopped
1/4 teaspoon lemon peel -- grated
1 cup plum tomatoes -- seeded and
1 sliced

1. Stir cornstarch into 1/4 cup clam juice in cup; set aside. Heat
oil in nonstick skillet over medium-high heat until shimmering. Add
shrimp, garlic, red pepper, and salt; cook, stirring, until shrimp
begin to turn pink, 2 to 3 minutes. Remove shrimp.

2. Add wine, remaining clam juice and thyme to skillet; bring to
boil. Stir in cornstrach mixture and return to boil, stirring; boil 1
minute. Return shrimp to skillet; cook until heated through, 1
minute. toss with linguini, parsley and peel in bowl; top with
tomatoes.

Recipe By : Ladies' Home Journal - Jan. 1995

Yield: 4 servings



** Exported from Now You're Cooking! v5.81 **



--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"kilikini" > wrote in message
...
> It's getting really hot outside and I'm not exactly in the mood to do much
> cooking. So, I thought about what I felt like eating and BING! I can
> always make a shrimp pasta salad - which I love, but I'm getting really
> tired of the way that I make it and was looking for a twist on it that I
> haven't thought of yet. I've Googled and most seem to have many of the
same
> ingredients that mine does. Anyone have any good, interesting recipes?
>
> This is what I usually do: shell pasta, mayo, celery, dill, lemon juice,
> diced onion and I sometimes add peas and/or crab.
>
> Boring! Help me perk it up, please. Ideas?
>
> kili
>
>

I have made a variant of your recipe with both chicken and shrimp that turns
out well.

No dill, peas or crab...but add diced bell peppers, cucumbers, cherry
tomatoes, Cajun spice & finely diced seeded jalapeno pepper (the last 2 do
lightly taste as I recall, you don't do spicy and this tends to heat up the
longer it steeps....we usually make a big batch and eat it for several
days.) I have also included apple chunks, grapes, pecans and water chestnuts
in the chicken variant with great success, but have not tried these flavors
with shrimp as of yet.

BTW,

I am doing my very first spatchcocked chicken on the gasser tonight. The
bird has been brined, patted dry and rubbed with fresh squeezed OJ, EVOO,
and my own spice blend for chicken....... wish me luck!

KW (Still tickled over your good news!)

"KW" <keith_warrennospamatallteldotnet> wrote in
:

>
> "kilikini" > wrote in message
> ...
>> It's getting really hot outside and I'm not exactly in the mood to do
>> much cooking. So, I thought about what I felt like eating and BING!
>> I can always make a shrimp pasta salad - which I love, but I'm
>> getting really tired of the way that I make it and was looking for a
>> twist on it that I haven't thought of yet. I've Googled and most
>> seem to have many of the
> same
>> ingredients that mine does. Anyone have any good, interesting
>> recipes?
>>
>> This is what I usually do: shell pasta, mayo, celery, dill, lemon
>> juice, diced onion and I sometimes add peas and/or crab.
>>
>> Boring! Help me perk it up, please. Ideas?
>>
>> kili
>>
>>
>
> I have made a variant of your recipe with both chicken and shrimp that
> turns out well.
>
> No dill, peas or crab...but add diced bell peppers, cucumbers, cherry
> tomatoes, Cajun spice & finely diced seeded jalapeno pepper (the last
> 2 do lightly taste as I recall, you don't do spicy and this tends to
> heat up the longer it steeps....we usually make a big batch and eat it
> for several days.) I have also included apple chunks, grapes, pecans
> and water chestnuts in the chicken variant with great success, but
> have not tried these flavors with shrimp as of yet.
>
> BTW,
>
> I am doing my very first spatchcocked chicken on the gasser tonight.
> The bird has been brined, patted dry and rubbed with fresh squeezed
> OJ, EVOO, and my own spice blend for chicken....... wish me luck!
>
> KW (Still tickled over your good news!)
>
>

OOOPS I read the thread as pasta and shrimp never saw the word salad


@@@@@ Now You're Cooking! Export Format

Al's Shrimp And Crab Pasta Salad

none

8 oz penne pasta
1/4 cup olive oil
2 teaspoon balsamic vinegar
2 teaspoon dijon mustard
1/2 teaspoon ground cumin
1 teaspoon minced garlic
1 1/2 teaspoon salt
3 dash hot pepper sauce
1/2 teaspoon curry sauce
2 large tomatoes; seeded and chopped
2/3 cup chopped green bell pepper
2/3 cup chopped red bell pepper
1 can (5oz) sliced water chestnuts; drained
1/2 cup sliced green onions
1/2 cup freshly chopped mint
1/2 cup chopped red onion
4 teaspoon orange juice
5 oz small shrimp; cooked
5 oz crab meat

(from Sante Fe Restaurant)

Directions: Cook the pasta using package directions. Drain and rinse with
cold water; set aside. Combine the olive oil, vinegar, mustard, cumin,
garlic, sugar, salt, pepper sauce and curry sauce in a small bowl. Whisk
until smooth. Mix the tomatoes, bell peppers, water chestnuts, green
onions, mint, onion, orange juice, shrimp and crab meat in a large bowl.
Pour the dressing over the mixture, tossing to coat. Add the pasta,
tossingwell. Serve chilled.

Yield: 1 servings


** Exported from Now You're Cooking! v5.81 **



--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"hahabogus" > wrote in message
...
> "kilikini" > wrote in
> :
>
> here's one I haven't tried yet (not likely to either ...going back to low
> carb) But Ladies Home Journal is pretty good with recipes.
>
> @@@@@ Now You're Cooking! Export Format
>
> Shrimp Scampi Over Linguini
>
> none
>
> 2 teaspoon cornstarch
> 8 oz clam juice -- divided
> 2 teaspoon olive oil
> 1 lb shrimp -- peeled and devined
> 1 tablespoon garlic -- minced
> 1/2 teaspoon crushed red pepper
> 1/4 teaspoon salt
> 1/4 cup white wine
> 1 pinch thyme
> 1 lb linguini -- cooked
> 1/4 cup parsley -- chopped
> 1/4 teaspoon lemon peel -- grated
> 1 cup plum tomatoes -- seeded and
> 1 sliced
>
> 1. Stir cornstarch into 1/4 cup clam juice in cup; set aside. Heat
> oil in nonstick skillet over medium-high heat until shimmering. Add
> shrimp, garlic, red pepper, and salt; cook, stirring, until shrimp
> begin to turn pink, 2 to 3 minutes. Remove shrimp.
>
> 2. Add wine, remaining clam juice and thyme to skillet; bring to
> boil. Stir in cornstrach mixture and return to boil, stirring; boil 1
> minute. Return shrimp to skillet; cook until heated through, 1
> minute. toss with linguini, parsley and peel in bowl; top with
> tomatoes.
>
> Recipe By : Ladies' Home Journal - Jan. 1995
>
> Yield: 4 servings
>

Clam juice in this one; interesting. I'm going to save this for future use.
Thanks, A.B.

kili

"kilikini" > wrote in message
...
> It's getting really hot outside and I'm not exactly in the mood to do much
> cooking. So, I thought about what I felt like eating and BING! I can
> always make a shrimp pasta salad - which I love, but I'm getting really
> tired of the way that I make it and was looking for a twist on it that I
> haven't thought of yet. I've Googled and most seem to have many of the
> same
> ingredients that mine does. Anyone have any good, interesting recipes?
>
> This is what I usually do: shell pasta, mayo, celery, dill, lemon juice,
> diced onion and I sometimes add peas and/or crab.
>
> Boring! Help me perk it up, please. Ideas?

What about doing a Crab Louis salad, substituting shrimp for the crab? Below
is a recipe I've had good results with (I've only ever made it with crab,
though).

Mary


Crab Louis Salad (Source: Bill & Nancy Shankweiler)

The dressing for this classic salad, similar to a Thousand Island dressing,
also goes well with cold shrimp. lobster, or poached fish.

4 whole green outer iceberg-lettuce leaves
6 cups shredded iceberg lettuce
1 pound cooked crabmeat (or 1/2 pound each small peeled cooked shrimp and
crabmeat)
Louis Dressing (recipe follows)
2 medium tomatoes, cut in wedges
2 hard-cooked eggs, cut in wedges
Capers and ripe olives, for garnish

On each of 4 plates or in broad, shallow bowls, place a whole lettuce leaf.
Fill with shredded lettuce. Flake crabmeat, reserving whole leg pieces.
Divide crabmeat evenly among the 4 servings, garnishing with leg pieces.
Spoon about half of the dressing over crab. Garnish each serving with
tomatoes, egg wedges, capers, and olives. Serve additional dressing in a
bowl to add to each serving to taste. Makes 4 servings.

Louis Dressing:

Mix until smooth 1/2 cup each mayonnaise and sour cream, 1/4 cup chili
sauce, 1 tablespoon lemon juice, and a pinch of cayenne pepper. Mix in 1/3
cup finely chopped green pepper and 2 green onions (thinly sliced). Cover
and refrigerate for 1 to 3 hours to blend flavors. Makes about 1 1/2 cups.

"KW" <keith_warrennospamatallteldotnet> wrote in message
...
>
> "kilikini" > wrote in message
> ...
>
> I have made a variant of your recipe with both chicken and shrimp that
turns
> out well.
>
> No dill, peas or crab...but add diced bell peppers, cucumbers, cherry
> tomatoes, Cajun spice & finely diced seeded jalapeno pepper (the last 2 do
> lightly taste as I recall, you don't do spicy and this tends to heat up
the
> longer it steeps....we usually make a big batch and eat it for several
> days.) I have also included apple chunks, grapes, pecans and water
chestnuts
> in the chicken variant with great success, but have not tried these
flavors
> with shrimp as of yet.
>
> BTW,
>
> I am doing my very first spatchcocked chicken on the gasser tonight. The
> bird has been brined, patted dry and rubbed with fresh squeezed OJ, EVOO,
> and my own spice blend for chicken....... wish me luck!
>
> KW (Still tickled over your good news!)
>
>

Spatchcocked chicken is our favorite way to grill chicken! And it's even
brined? YUM! You're going to love it and it's really easy - I think it
cooks more quickly this way. The only problem we've had is when the chicken
is about done; be prepared to have some long tongs, or when you put the
chicken onto a platter you're going to lose a limb off the chicken! It's
*that* falling apart tender.

On to the topic at hand....I like the idea of cukes and peppers in the pasta
salad. See, this is why I ask you folks; I would have never thought of it!
I could do cherry tomatoes if I cut them in half, (I'm weird, I don't like
the burst in my mouth) but as you know and stated, no jalepenos for me. :~)

Thanks, Kev!

kili

"hahabogus" > wrote in message
...
> "KW" <keith_warrennospamatallteldotnet> wrote in
> :
>
> >
> > "kilikini" > wrote in message
> > ...
>
> OOOPS I read the thread as pasta and shrimp never saw the word salad
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Al's Shrimp And Crab Pasta Salad
>
> none
>
> 8 oz penne pasta
> 1/4 cup olive oil
> 2 teaspoon balsamic vinegar
> 2 teaspoon dijon mustard
> 1/2 teaspoon ground cumin
> 1 teaspoon minced garlic
> 1 1/2 teaspoon salt
> 3 dash hot pepper sauce
> 1/2 teaspoon curry sauce
> 2 large tomatoes; seeded and chopped
> 2/3 cup chopped green bell pepper
> 2/3 cup chopped red bell pepper
> 1 can (5oz) sliced water chestnuts; drained
> 1/2 cup sliced green onions
> 1/2 cup freshly chopped mint
> 1/2 cup chopped red onion
> 4 teaspoon orange juice
> 5 oz small shrimp; cooked
> 5 oz crab meat
>
> (from Sante Fe Restaurant)
>
> Directions: Cook the pasta using package directions. Drain and rinse with
> cold water; set aside. Combine the olive oil, vinegar, mustard, cumin,
> garlic, sugar, salt, pepper sauce and curry sauce in a small bowl. Whisk
> until smooth. Mix the tomatoes, bell peppers, water chestnuts, green
> onions, mint, onion, orange juice, shrimp and crab meat in a large bowl.
> Pour the dressing over the mixture, tossing to coat. Add the pasta,
> tossingwell. Serve chilled.
>
> Yield: 1 servings
>

Hey, don't apologize, a curry sounds interesting. That might be the ticket.
And, I absolutely LOVE water chestnuts. Do you know what type of food this
would be condidered? Mediterranean? In any case, it's saved. Thanks
again. :~)

kili

"MareCat" > wrote in message
. ..
>
> "kilikini" > wrote in message
> ...
> > It's getting really hot outside and I'm not exactly in the mood to do
much
> > cooking. So, I thought about what I felt like eating and BING! I can
> > always make a shrimp pasta salad - which I love, but I'm getting really
> > tired of the way that I make it and was looking for a twist on it that I
> > haven't thought of yet. I've Googled and most seem to have many of the
> > same
> > ingredients that mine does. Anyone have any good, interesting recipes?
> >
> > This is what I usually do: shell pasta, mayo, celery, dill, lemon juice,
> > diced onion and I sometimes add peas and/or crab.
> >
> > Boring! Help me perk it up, please. Ideas?
>
> What about doing a Crab Louis salad, substituting shrimp for the crab?
Below
> is a recipe I've had good results with (I've only ever made it with crab,
> though).
>
> Mary
>
>
> Crab Louis Salad (Source: Bill & Nancy Shankweiler)
>
> The dressing for this classic salad, similar to a Thousand Island
dressing,
> also goes well with cold shrimp. lobster, or poached fish.
>
> 4 whole green outer iceberg-lettuce leaves
> 6 cups shredded iceberg lettuce
> 1 pound cooked crabmeat (or 1/2 pound each small peeled cooked shrimp and
> crabmeat)
> Louis Dressing (recipe follows)
> 2 medium tomatoes, cut in wedges
> 2 hard-cooked eggs, cut in wedges
> Capers and ripe olives, for garnish
>
> On each of 4 plates or in broad, shallow bowls, place a whole lettuce
leaf.
> Fill with shredded lettuce. Flake crabmeat, reserving whole leg pieces.
> Divide crabmeat evenly among the 4 servings, garnishing with leg pieces.
> Spoon about half of the dressing over crab. Garnish each serving with
> tomatoes, egg wedges, capers, and olives. Serve additional dressing in a
> bowl to add to each serving to taste. Makes 4 servings.
>
> Louis Dressing:
>
> Mix until smooth 1/2 cup each mayonnaise and sour cream, 1/4 cup chili
> sauce, 1 tablespoon lemon juice, and a pinch of cayenne pepper. Mix in 1/3
> cup finely chopped green pepper and 2 green onions (thinly sliced). Cover
> and refrigerate for 1 to 3 hours to blend flavors. Makes about 1 1/2 cups.
>
>

That's not a bad idea, Mary. I've got romaine in the fridge, now, along
with egg, capers, olives, tomatoes and I've got all the ingredients for the
dressing (except green onions, but I'd probably leave that out anyway). I
think I will be experimenting and eating well this weekend.

I've had Crab Louis salads many times in the past, but it's never occurred
to me to make it at home.

You guys are coming up with great ideas! I love it! Thanks!

kili

"kilikini" > wrote in message
...
> It's getting really hot outside and I'm not exactly in the mood to do much
> cooking. So, I thought about what I felt like eating and BING! I can
> always make a shrimp pasta salad - which I love, but I'm getting really
> tired of the way that I make it and was looking for a twist on it that I
> haven't thought of yet. I've Googled and most seem to have many of the same
> ingredients that mine does. Anyone have any good, interesting recipes?
>
> This is what I usually do: shell pasta, mayo, celery, dill, lemon juice,
> diced onion and I sometimes add peas and/or crab.
>
> Boring! Help me perk it up, please. Ideas?
>
> kili

Although I hate to confuse the two but do a search for "scampi salad" I found
some really great recipes like:

Dimitri
Scampi Salad with Mixed Vegetables

From The Magazine of La Cucina Italiana, May/June 2004


"Crudita d'Estate con gli Scampi"

12 small scampi, shelled (or substitute shrimp)

2 tablespoons extra-virgin olive oil

salt and freshly ground pepper

4 cups mesclun greens, washed

1 pound baby zucchini (or substitute 2 large zucchini, cut into large strips),
steamed

4 small radishes, thinly sliced

1 large cucumber, thinly sliced

2 ripe tomatoes, thinly sliced

1/2 cup plain whole milk yogurt

1 tablespoon chopped chives

Thread the scampi lengthwise onto skewers to prevent them from curling up while
cooking. In a large skillet over medium heat, warm the olive oil. Add the
scampi, and sauté for 4 minutes. Season with salt and pepper, and remove the
skewers.

Place the mesclun greens in a salad bowl. Add the scampi, zucchini, radishes,
cucumber and tomatoes. In a small bowl, combine the yogurt with the chives.
Season with salt and pepper, and mix. Serve the dressing alongside the salad.
Serves 4

A Southern white like Greco di Tufo or Falanghina would bring a wonderful
combination of mouthfeel, citrus and nut flavors.

Copyright © 2006, Italian Cooking and Living. All rights reserved.

"kilikini" > wrote in
:

> It's getting really hot outside and I'm not exactly in the mood to do
> much cooking. So, I thought about what I felt like eating and BING!
> I can always make a shrimp pasta salad - which I love, but I'm getting
> really tired of the way that I make it and was looking for a twist on
> it that I haven't thought of yet. I've Googled and most seem to have
> many of the same ingredients that mine does. Anyone have any good,
> interesting recipes?
>
> This is what I usually do: shell pasta, mayo, celery, dill, lemon
> juice, diced onion and I sometimes add peas and/or crab.
>
> Boring! Help me perk it up, please. Ideas?
>
> kili
>

Here is a south-east asian-type salad that my wife really loves. It is a
great picnic dish. You can take it to the ballpark in a small cooler and
spend the money you save not buying over-priced hotdogs on over-priced
beer to wash it down instead.

I like to use 8" long Japanese wheat noodles, sold around here as
tomoshiraga somen, but any type of noodle would do. When I say ground
spices, you can either do them in the mortar and pestle or in a spare
coffee grinder you keep for spices. It's much better to buy them whole
and grind them when you need them.

8<----------------------------

Yam Vietnam

½ tsp. coriander seeds, ground
3 garlic cloves, minced
1 tsp. fresh black pepper, ground
3 Tbsp. rice vinegar
2 Tbsp. lime juice
1 tsp. salt
1 tsp. sugar
½ tsp. dried chili pepper, ground
1 lb. pork from loin chops.
1 lb. largish salad-sized shrimp
1 cucumber, peeled and sliced
1 tsp. fresh mint, torn into little pieces
3 green onions, chopped
¼ cup chopped cilantro
½ lb. oriental noodles

Slice the pork into thin strips about an inch or so long, half an inch
wide, and an eighth of an inch thick.

Cook the pork over medium-high heat, stirring constantly, in a wok or a
skillet, using a little sesame oil.

Cook the noodles according to the directions on the package.

Combine the sugar, salt, vinegar, lime juice, onions, cilantro, and
spices in a bowl. Add the pork, shrimp, cucumber, and noodles and toss.
Adorn with mint and serve.

If you're not going to serve it right away, save adding the shrimp until
you're ready.

May be chilled for a couple of hours, but serve it soon, and not cold.

8<----------------------------

Mark.

--
While I'll admit that anyone can make a mistake once, to go on making
the same lethal errors century after century seems to me nothing short
of deliberate.--V.

"Dimitri" > wrote in message
...
>
> "kilikini" > wrote in message
> ...
>
> Although I hate to confuse the two but do a search for "scampi salad" I
found
> some really great recipes like:
>
> Dimitri
> Scampi Salad with Mixed Vegetables
>
> From The Magazine of La Cucina Italiana, May/June 2004
>
>
> "Crudita d'Estate con gli Scampi"
>
> 12 small scampi, shelled (or substitute shrimp)
>
> 2 tablespoons extra-virgin olive oil
>
> salt and freshly ground pepper
>
> 4 cups mesclun greens, washed
>
> 1 pound baby zucchini (or substitute 2 large zucchini, cut into large
strips),
> steamed
>
> 4 small radishes, thinly sliced
>
> 1 large cucumber, thinly sliced
>
> 2 ripe tomatoes, thinly sliced
>
> 1/2 cup plain whole milk yogurt
>
> 1 tablespoon chopped chives
>
> Thread the scampi lengthwise onto skewers to prevent them from curling up
while
> cooking. In a large skillet over medium heat, warm the olive oil. Add the
> scampi, and sauté for 4 minutes. Season with salt and pepper, and remove
the
> skewers.
>
> Place the mesclun greens in a salad bowl. Add the scampi, zucchini,
radishes,
> cucumber and tomatoes. In a small bowl, combine the yogurt with the
chives.
> Season with salt and pepper, and mix. Serve the dressing alongside the
salad.
> Serves 4
>
> A Southern white like Greco di Tufo or Falanghina would bring a wonderful
> combination of mouthfeel, citrus and nut flavors.
>
> Copyright © 2006, Italian Cooking and Living. All rights reserved.
>
>

I like this idea, too. Another one saved! I love you guys. Thanks,
Dimitri. :~)

kili

"Mark P. Nelson" > wrote in message
...
> "kilikini" > wrote in
> :
>
> > It's getting really hot outside and I'm not exactly in the mood to do
> > much cooking. So, I thought about what I felt like eating and BING!
> > I can always make a shrimp pasta salad - which I love, but I'm getting
> > really tired of the way that I make it and was looking for a twist on
> > it that I haven't thought of yet. I've Googled and most seem to have
> > many of the same ingredients that mine does. Anyone have any good,
> > interesting recipes?
> >
> > This is what I usually do: shell pasta, mayo, celery, dill, lemon
> > juice, diced onion and I sometimes add peas and/or crab.
> >
> > Boring! Help me perk it up, please. Ideas?
> >
> > kili
> >
>
> Here is a south-east asian-type salad that my wife really loves. It is a
> great picnic dish. You can take it to the ballpark in a small cooler and
> spend the money you save not buying over-priced hotdogs on over-priced
> beer to wash it down instead.
>
> I like to use 8" long Japanese wheat noodles, sold around here as
> tomoshiraga somen, but any type of noodle would do. When I say ground
> spices, you can either do them in the mortar and pestle or in a spare
> coffee grinder you keep for spices. It's much better to buy them whole
> and grind them when you need them.
>
> 8<----------------------------
>
> Yam Vietnam
>
> ½ tsp. coriander seeds, ground
> 3 garlic cloves, minced
> 1 tsp. fresh black pepper, ground
> 3 Tbsp. rice vinegar
> 2 Tbsp. lime juice
> 1 tsp. salt
> 1 tsp. sugar
> ½ tsp. dried chili pepper, ground
> 1 lb. pork from loin chops.
> 1 lb. largish salad-sized shrimp
> 1 cucumber, peeled and sliced
> 1 tsp. fresh mint, torn into little pieces
> 3 green onions, chopped
> ¼ cup chopped cilantro
> ½ lb. oriental noodles
>
> Slice the pork into thin strips about an inch or so long, half an inch
> wide, and an eighth of an inch thick.
>
> Cook the pork over medium-high heat, stirring constantly, in a wok or a
> skillet, using a little sesame oil.
>
> Cook the noodles according to the directions on the package.
>
> Combine the sugar, salt, vinegar, lime juice, onions, cilantro, and
> spices in a bowl. Add the pork, shrimp, cucumber, and noodles and toss.
> Adorn with mint and serve.
>
> If you're not going to serve it right away, save adding the shrimp until
> you're ready.
>
> May be chilled for a couple of hours, but serve it soon, and not cold.
>
> 8<----------------------------
>
> Mark.
>

Fabulous! I adore Vietnamese and we have a great Asian market about an hour
away that we need to go to soon. Thanks, Mark. :~)

kili

"kilikini" wrote:
> It's getting really hot outside and I'm not exactly in the mood to do much
> cooking. *So, I thought about what I felt like eating and BING! *I can
> always make a shrimp pasta salad - which I love, but I'm getting really
> tired of the way that I make it and was looking for a twist on it that I
> haven't thought of yet. *I've Googled and most seem to have many of the same
> ingredients that mine does. *Anyone have any good, interesting recipes?
>
> This is what I usually do: shell pasta, mayo, celery, dill, lemon juice,
> diced onion and I sometimes add peas and/or crab.
>
> Boring! *Help me perk it up, please. *Ideas?

Why don't you and Nancy get together... combine your boring shrimp
salad with her boring potato salad... come up with a winner.

Sheldon Horseradish

On Tue, 22 May 2007 15:55:53 -0400, "kilikini"
> wrote:

>It's getting really hot outside and I'm not exactly in the mood to do much
>cooking. So, I thought about what I felt like eating and BING! I can
>always make a shrimp pasta salad - which I love, but I'm getting really
>tired of the way that I make it and was looking for a twist on it that I
>haven't thought of yet. I've Googled and most seem to have many of the same
>ingredients that mine does. Anyone have any good, interesting recipes?
>
>This is what I usually do: shell pasta, mayo, celery, dill, lemon juice,
>diced onion and I sometimes add peas and/or crab.
>
>Boring! Help me perk it up, please. Ideas?
>
>kili
>

How about adding some finely diced cucumber, dropping the mayo and
lemon juice and making a vinaigrette using Ponzu. Top with some
toasted sesame seeds.


Koko
---
http://kokoscorner.blogspot.com

"There is no love more sincere than the love of food"
George Bernard Shaw

<Koko> wrote in message ...
> On Tue, 22 May 2007 15:55:53 -0400, "kilikini"
> > wrote:
>
> >It's getting really hot outside and I'm not exactly in the mood to do
much
> >cooking. So, I thought about what I felt like eating and BING! I can
> >always make a shrimp pasta salad - which I love, but I'm getting really
> >tired of the way that I make it and was looking for a twist on it that I
> >haven't thought of yet. I've Googled and most seem to have many of the
same
> >ingredients that mine does. Anyone have any good, interesting recipes?
> >
> >This is what I usually do: shell pasta, mayo, celery, dill, lemon juice,
> >diced onion and I sometimes add peas and/or crab.
> >
> >Boring! Help me perk it up, please. Ideas?
> >
> >kili
> >
>
> How about adding some finely diced cucumber, dropping the mayo and
> lemon juice and making a vinaigrette using Ponzu. Top with some
> toasted sesame seeds.
>
>

I like the Asian twist ideas. Again, I have to smack myself over the head
and ask, why have I not thought of that before?

kili

In article >,
"kilikini" > wrote:

> It's getting really hot outside and I'm not exactly in the mood to do much
> cooking. So, I thought about what I felt like eating and BING! I can
> always make a shrimp pasta salad - which I love, but I'm getting really
> tired of the way that I make it and was looking for a twist on it that I
> haven't thought of yet. I've Googled and most seem to have many of the same
> ingredients that mine does. Anyone have any good, interesting recipes?
>
> This is what I usually do: shell pasta, mayo, celery, dill, lemon juice,
> diced onion and I sometimes add peas and/or crab.
>
> Boring! Help me perk it up, please. Ideas?
>
> kili

Add some shrimp to it, Kili, and it'd be great. '-)

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

Melba's Jammin' wrote:
> In article >,
> "kilikini" > wrote:
>
>> It's getting really hot outside and I'm not exactly in the mood to
>> do much cooking. So, I thought about what I felt like eating and
>> BING! I can always make a shrimp pasta salad - which I love, but
>> I'm getting really tired of the way that I make it and was looking
>> for a twist on it that I haven't thought of yet. I've Googled and
>> most seem to have many of the same ingredients that mine does.
>> Anyone have any good, interesting recipes?
>>
>> This is what I usually do: shell pasta, mayo, celery, dill, lemon
>> juice, diced onion and I sometimes add peas and/or crab.
>>
>> Boring! Help me perk it up, please. Ideas?
>>
>> kili
>
> Add some shrimp to it, Kili, and it'd be great. '-)

LOL, Barb. {{{{ hugs! }}}}

kili

On May 28, 1:13�pm, Melba's Jammin' >
wrote:
> In article >,
>
> *"kilikini" > wrote:
> > It's getting really hot outside and I'm not exactly in the mood to do much
> > cooking. *So, I thought about what I felt like eating and BING! *I can
> > always make a shrimp pasta salad - which I love, but I'm getting really
> > tired of the way that I make it and was looking for a twist on it that I
> > haven't thought of yet. *I've Googled and most seem to have many of the same
> > ingredients that mine does. *Anyone have any good, interesting recipes?
>
> > This is what I usually do: shell pasta, mayo, celery, dill, lemon juice,
> > diced onion and I sometimes add peas and/or crab.
>
> > Boring! *Help me perk it up, please. *Ideas?
>
> > kili
>
> Add some shrimp to it, Kili, and it'd be great. *'-)

Consider yourself beeten... a week late and a horseradish short. LOL

Sheldon