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.
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.
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.
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Until next time,