Wednesday, August 28, 2013

Shrimp, lettuce, mango and avocado salad

This is a delicious summery fresh salad. I love the creaminess of the avocado combined with the mango-shrimp mix which is always a winner. Tortilla chips add that little extra crunch that my husband loves .

6 oz of small raw shrimp peeled deveined and tail off
1 small head of butter lettuce 
1 avocado
1 mango 
1 cup of tortilla chips hand crushed in small pieces
2 tablespoons of olive oil
The grated peel and the juice of half a lemon 
2 garlic cloves

In a  closed jar mix oil, lemon peel, lemon juice and minced garlic and shake vigorously to emulsify.
Toss the shrimp in the oil mixture.
Heat a medium skillet on medium heat and cook the shrimp for about 4 minutes stirring at least once to allow both sides to color. Make sure not to overcook the shrimp as it would turn chewy and rubbery.
In a large bowl mix the salad, the peeled and cubed avocado, the peeled and cubed mango. Add the shrimp making sir to add all the pan drippings too. Toss well. Add the tortilla chips just before serving so they won't lose their crunch.

Monday, August 26, 2013

Frittata with onion and cheddar

This is a very simple recipe, one of those you can make almost anytime and with infinite variations : frittata!

4 small onions or two large ones
1 cup shredded sharp cheddar or other cheese
6 eggs
1/2 cup of half an half
1 tablespoon of chives
1 tablespoon olive oil

Turn the oven to 425 degrees.
Slice the onion very thin.
In a large pan cook the onion on the olive oil until translucent and soft . Turn the stove off to let the onions cool off a little .
In a large bowl stir the eggs, the half and half, the chives and the cheese. Add the onions and stir.
Pour the onion-egg mixture back in the pan then put the frittata back in the oven for about 15 mins or until golden brown. 
Serve it warm but not hot accompanied by a fresh salad and a nice crusty bread .
Onion and cheddar frittata