Food for Thought – May 13, 2014

I received a call on last week’s Strawberry Slush. When something is frozen, the amount becomes less and, of course, the weight is less.


Shrimp Avocado


1 (10-12 oz.) pkg. frozen shrimp, peeled, cooked, thawed and chopped

4 large avocados, pitted, peeled and chopped

1/2 cup packaged shredded carrots

1/3 cup bottled coleslaw dressing

4 hoagie buns

Lemon wedges, optional

1) In large mixing bowl, combine shrimp, avocados, carrots and salad dressing.

2) Halve hoagie buns. Using a spoon, slightly hollow buttons and tops of hoagie buns, leaving 1/2-inch shell.

Discard excess bread.

Toast buns. Serve with lemon wedges. Serves 4 at 560 calories each.


Iceberg Wedge with Buttermilk Dressing

3/4 cup buttermilk

1/2 cup mayonnaise

1/4 cup finely chopped shallot (about 1)

2 Tbsp. finely chopped fresh chives

1 Tbsp. fresh lemon juice

1/2 tsp. coarse salt

1/4 tsp. freshly ground pepper

1/4 tsp. celery salt

1 head iceberg lettuce, core trimmed

1/2 cup halved and whole cherry tomatoes

1) Whisk together buttermilk, mayonnaise, shallot, chives, lemon juice, coarse salt, pepper and celery salt in a small bowl. Cover with plastic wrap and refrigerate until cold, about 30 minutes.

2) Cut lettuce lengthwise into quarters. Transfer a wedge to each of four plates. Drizzle each wedge with dressing and garnish with tomatoes, divided evenly.

The following slush recipe is from Sheila Lukens.


Melon Slush

5 ice cubes, slightly crushed

4 cups cubed ripe cantaloupe

1/4 cup fresh orange juice

Place crushed ice in blender. Add melon and orange juice. Blend until slushy-smooth, about 10 seconds.

Serve immediately with slices of melon on the side. Serves 4 at 60 calories each.

Please send your recipes and recipe requests to: The Vista, 5413 Peavine Road, Crossville, TN 38571 or email to: [email protected]


Until next time,