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The Delish Dish
Fish and fruit are great dinner companions…
By Bernadette Wilson
Fort Wayne Reader
You never know when you may want to entertain to impress. Even the closest of friends will be awed with this quick and easy, yet yummy and attractive answer to the light supper dilemma. I love to throw this together and heat up a loaf of French bread to serve with it. A wonderful dessert to finish this meal with is a good old fashioned lemon bundt cake (pound cake is a good substitute too), with a fresh fruit compote and a delicious cup of coffee or hot tea. I find that there are some things that you should keep in your fridge and on your shelf. The ingredients in this recipe are just a few of them.
TOASTED SESAME SHRIMP SALAD
32 OZ LETTUCE BLEND (There are so many to choose from now on the grocery shelf, I prefer a spring mix blend)
24 OZ COOKED (PEELED & DEVEINED) SHRIMP
16 OZ MADARIN ORANGES – DRAINED
2 CUPS SLICED WATER CHESTNUTS – DRAINED
4 OZ SLICED ALMONDS (LIGHTLY TOASTED)
4 OZ DICED GREEN ONIONS
16 OZ TOASTED SESAME SEED DRESSING (Again, there are many brands of dressing that will suit your taste)
PLACE 4 OZ OF LETTUCE ON A SALAD PLATE
SPACE 3 OZ OF SHRIMP ON GREENS EVENLY IN A CIRCLE
LAY 2 OZ OF MANDARIN ORANGES AND _ CUP WATER CHESTNUTS IN BETWEEN SHRIMP
SPRINKLE ENTIRE SALAD WITH _ OZ ALMONDS AND GREEN ONIONS
THEN SERVE WITH 2 OZ OF DRESSING ON SIDE.
Plating this salad separately adds a bit of fun to the idea of a dinner party. But, if you are so inclined, as I often am, you can toss this all together in a big bowl and put that in the center of the table and have your friends help themselves. Family-style is often a fun way to do things. Remember, fun is the key to enjoying what you make and the time you spend making it.
Bangladoon’s is located at 709 South Clinton and is open for breakfast and lunch, Monday – Friday, 7:30 a.m. - 2:30 p.m. Catering is available with a minimum of 24 hours notice. Call 424-DOON.
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