|Haven't you had enough comfort food for a while? Remember salad?|
After a month or more of eating rich, going out and being social, naturally I feel like taking it easy. For a little while. At least until the Super Bowl - which is a whole other cycle of hot-wings, beer, fatness, yoga, skinniness, repeat.
In the spirit of beginning anew the cycle of healthy eating and self-repair, I will try to share with you some lighter and healthier foods this month. I know I'm not the only one who had a few too many Filet Mignons last month, and probably about 40 chocolates and 20 glasses of wine too many also - but who's counting? And too many for what? We can recover from this, together, I promise you.
This past weekend I completed my Filet Mignon cycle and reset to a salad cycle. I was not alone.
|View from Mont Tremblant|
|So much beer & chips! Yay vacation!|
Sunday night, the remaining six of us decided unanimously that we'd like a big, fresh, green salad at dinner. Some pasta too, but definitely feeling the salad. My friend picked up some greens, a mustard dressing, avocado, grapefruit and cashews. So great. We hardly touched the pasta.
So here I am at the beginning of the salad cycle, right on time for new year's resolutions. But it's not a resolution so much as I just feel like eating lighter. I feel in my bones that I miss fresh herbs and crunchy vegetables. So tonight I made this yummy salad with these awesome giant Wild Patagonian Red Shrimp from Fresh Direct. A little tarragon lends freshness. Fennel and baby carrots give the salad some crunch. It's 17F degrees outside and summer in my kitchen.
Tarragon Shrimp Over Herb Salad with Lemon-Fennel Vinaigrette
approx. 2 large servings
2 T butter
1 lb large shrimp (10-15 ct), peeled and deveined
Salt & Pepper
1 clove garlic, minced
2 T lemon juice
2 T fresh tarragon leaves, chopped
4 C herb salad (or mixed greens), rinsed and dried
1/2 C baby carrots, halved
1/2 fennel bulb, sliced (about 1/2 C)
1/4 C lemon juice
1/4 C olive oil
1/2 tsp sea salt
2 tsp dijon mustard
1 T fennel fronds, (small leafy parts without the stems) chopped
*Prep shrimp and set aside in a bowl, ready to cook. Be sure to sanitize the counter-top (from any stray shrimp juices) and wash your hands well. Avoid cross-contamination.
|Wild Patagonian Red Shrimp|
1. Prepare the salad dressing by whisking together lemon juice, olive oil, salt, and mustard. Stir in fennel fronds.
2. Slice carrots and fennel. Add fennel slices to the dressing to marinate at least 15 minutes.
3. Season the raw shrimp with salt and pepper. Melt butter in a skillet over medium-high heat. When it froths and begins to brown (in about 1 minute) add the shrimp. Cook about 2 minutes and add the garlic. Cook 2-3 more minutes until shrimp are curled and opaque.
4. Remove the shrimp from heat and mix in a dash of lemon juice and the fresh tarragon.