Tuesday, June 19, 2007

Recipe Tuesday: Shrimp Salad with Warm Bacon Dressing and Summer Bruschetta

Shrimp Salad With Warm Bacon Dressing:

4 slices bacon
1 bag fresh spinach leaves (6-10 ounces)
2 cups fresh pre-sliced mushrooms (rinsed)
1/2 cup fresh pre-diced tomatoes
1 lb frozen cooked shrimp (thawed)
1 medium peach (rinsed)
1/2 cup fat-free sun-dried tomato vinaigrette
1/2 teaspoon green pepper sauce

1. Cut bacon into bite-size pieces. Place in microwave-safe bowl (wash hands); cover and microwave on HIGH 3–4 minutes or until bacon is lightly crisp. Wash knife and cutting board with hot, soapy water.
2. Place spinach, mushrooms, tomatoes, and shrimp in salad bowl. Peel peach; discard peel and seed. Cut peach into bite-size pieces; add to salad bowl.
3. Stir vinaigrette and pepper sauce into bacon and drippings (Ed. note: GROSS!). Cover and microwave on HIGH 1 minute or until hot. Pour mixture over salad; toss well and serve.

Summer Bruschetta:

1 Bakery baguette
4 large fresh basil leaves (rinsed)
2 ounces fresh mozzarella cheese
1/2 cup fresh pre-diced tomatoes
1/4 cup extra-virgin olive oil
2 tablespoons basil pesto
1 tablespoon diced pimientos

1. Cut bread in half lengthwise, using an electric or serrated knife. Stack basil leaves and slice into thin strips; cut mozzarella into bite-size pieces. Set both aside.
2. Combine remaining ingredients in small bowl; spread onto bread halves. Top with mozzarella and basil. Slice bruschetta and serve.

The major problem I had with this recipe (aside from using bacon drippings as a salad dressing base) was the directive to prepare the bruschetta first, put it aside, and then make the salad. Random people walking by my booth would stop and try to pick up a piece of bruschetta, which I found rude (and unhygienic - that's why I wear gloves when I dish out the samples). And when I told them that it wasn't ready yet (as opposed to, "Get your grubby hands off that!" which is what I very strongly thought in their general direction), they got pissy with me. So I ended up making the bruschetta and putting it in the oven (which was off) until I was ready to serve it.

Of course, this drama is probably moot, as anyone else making this will be doing so in the comfort of their own home and is free to eat whenever they choose (or, conversely, smack the hands of anyone trying to steal a piece), but it was frustrating for me and I felt like venting, so there.

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