Cooking with COOKS Country: Zesty Shrimp Pasta Salad

Wow.  Zesty Shrimp Pasta Salad from Cook’s Country.  It is so good.  I realize salads are usually a summertime food, but this one is so good, you’ll be missing out if you don’t try it now! 

 Since I didn’t have any cooked shrimp, I sprinkled uncooked shrimp with salt & pepper and a tiny bit of sugar which helps them brown nicely.  A quick stir-fry and they were ready.

While the pasta was cooking, I made the dressing in the food processor.  It consisted of the usual pesto ingredients – garlic, olive oil, and fresh basil – but instead of pinenuts, it called for walnuts.  In addition, the dressing used fresh cilantro (don’t you just love the smell of fresh cilantro?), lime zest and juice, half of a jalepeno that’s been seeded (leave in the seeds if you want it HOT), and – don’t tell anyone – a couple of anchovy filets.  Trust me – include them: they add alot of flavor and no-one will ever know they’re there.

Because I didn’t feel like shelling out big bucks for grape tomatoes, I cored, seeded and diced a couple of Roma tomatoes.  This salad is best if it sits for a few hours before serving.  Enjoy!

You’ll have to visit the COOKS Country website for the directions, but I can give you the ingredients:

1/4 cup walnuts , toasted
2 medium cloves garlic , peeled
2 cups packed fresh cilantro leaves 
1 cup packed fresh basil leaves 
3 anchovy fillets , rinsed and patted dry
1/2 cup extra-virgin olive oil 
1 tablespoon grated lime zest plus 3 tablespoons juice from 2 limes
1/2 jalapeno chile , seeds and ribs removed
  Table salt 
1 pound fusilli or other short, curly pasta
1 pound cooked medium shrimp , peeled
1 pint grape tomatoes or cherry tomatoes, cut in half

It’s Thyme To Eat!

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Explore posts in the same categories: Main Dish, Salad, Seafood, Uncategorized

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