Shrimp Archives - Spindles Designs by Mary and Mags

My Grandmother had a great recipe for coleslaw, I thought. It had shrimp and boiled eggs in it and I loved it. She would make it for family dinners and she was so funny she would make a very small bowl full. I don’t know if she didn’t think anyone liked or what.

As I passed the small salad shrimp in the fish case in the grocery store I thought of her salad.

I was already purchasing a package of coleslaw for another recipe that wouldn’t use

the entire bag so I bought some shrimp.

I didn’t taste the same as I remembered. I thought tasted a little boring.

coleslaw recipe with shrimp and boiled eggs, delicious

Like other coleslaw recipes the milk separated out and looked like a very unappetizing dish. I put on my thinking cap and decided I needed to make a change or two.

What would it taste like on a Ritz Cracker?

I drained the milk and scooped some on a Ritz Cracker. That was good it still need something more.

I added scallions and some celery seed. So much better.

My new appetizer and go figure, yummy and healthy.

Ingredients

3 cups coleslaw with carrots, chopped fine
2 boiled eggs, diced fine
1/3 – 1/2 lb small salad shrimp
1/2 cup mayonnaise
1-2 tbsp milk (optional)
1 tsp celery salt
4 scallions chopped fine
Salt to taste
Ritz Crackers

In a medium mixing bowl stir together cabbage, eggs, shrimp, mayonnaise, salt, scallions and celery salt. If it seems thick stir in milk, only if needed. Chill until ready to serve. Serve on Crackers. Sprinkle each cracker with just a pinch of celery seed.

When Margaret was a teenager she would help her grandmother, the crazy one, make coleslaw. The running joke was that every time Margaret thought she was through chopping cabbage grandma would say

“it isn’t small enough, keep chopping”.

Give it a try!

Mary Ellen

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John is always searching for new recipes to make that have new and different ingredients. He has been wanting to make this one for a long time and finally it happened.

“Brown Rice Paella”

This one was found on Food .com.

Ingredients

1 lb extra large shrimp, peeled and deveined
Salt and pepper
Olive oil
8-9 medium garlic cloves, minced
1 lb chicken breast cooked and sliced or cubed
1 red bell pepper, seeded and cut pole to pole into 1/2″ wide strips
8 oz Spanish chorizo, sliced 1/2″ thick on the bias
1 medium onion, chopped fine, about 1 cup
1 14.5 oz can diced tomatoes, drained, minced and drained again
2 cups long grain brown rice
3 cups chicken broth
1/2 tsp saffron thread crumbled
1 bay leaf
1 dozen mussels, scrubbed and debearded
1/2 cup frozen green pea, thawed
2 tsp fresh parsley leaves chopped

Preheat oven to 350 degrees. Toss shrimp, 1/4 tsp salt, 1/4 tsp pepper, 1 tbsp oil and 1 tsp garlic in medium bowl; cover and refrigerate until needed. Season chicken with salt and pepper, set aside.

Heat 2 tsp oil in large Dutch oven over medium-high heat until simmering but not smoking. Add peppers and cook stirring occasionally, until skin begins to blister and turn spotty black, 3-4 minutes. Transfer peppers to small plate and set aside.

Add 1 tsp oil to now-empty Dutch oven, heat oil until shimmering but not smoking. Add chicken pieces in single layer; cook until browned, about 3 minutes. Turn pieces and brown on second side, about 3 minutes longer. Transfer chicken to medium bowl. Reduce heat to medium and add chorizo to pot; cook, stirring frequently, until deeply browned and fat begins to render, 4-5 minutes. Transfer chorizo to bowl with chicken and set aside.

Add enough oil to fat in Dutch oven to equal 2 tbsp, heat over medium heat oil until shimmering but not smoking. Add onion and cook, stirring frequently, until softened, about 3 minutes; stir in remaining garlic an cook until fragrant, about 1 minute. Stir in tomatoes; cook until mixture begins to darken and thicken slightly, about 3 minutes. Stir in rice and cook until grains are well coated with tomato mixture, 1-2 minutes. Stir in chicken broth, saffron, bay leaf and 1/2 tsp salt; increase heat to medium-high and bring to boil, uncovered, stirring occasionally.

Cover pot and transfer to oven; cook until rice absorbs most of liquid, about 30 minutes. Remove pot from oven; add chicken and chorizo, cover pot, and transfer to oven; cook for 15 minutes. Remove pot from oven; scatter shrimp over meat and rice, insert mussels hinged side down into rice, arrange bell pepper strips in pinwheel pattern, and scatter peas over top. Cover and return to oven; cook until shrimp are opaque and mussels have opened, about 12 minutes.

Let paella stand, covered, about 5 minutes. Discard any mussels that have not opened and bay leaf, if it can be easily removed. Sprinkle with parsley and serve.

This is delicious.

Mary Ellen

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