State of Susan

My space beyond 140 – Purposeful and random thoughts

Shrimp Avocado Dip September 12, 2010

Filed under: Recipes — susanpolizzotto @ 1:47 pm

A USC friend made this recipe and shared it with me. Without a doubt, every time I make it, I get a request for the recipe. So if you like shrimp and avocado, you’ll love this appetizer.

1 lb of shrimp, cut into small pieces (use larger shrimp. bay shrimp are less expensive, but the flavor is different)
1 avocado, cut into small pieces
1 box crumbled feta cheese (I’m not a fan of feta cheese, and so I leave this ingredient out. I think it tastes more “fresh” when it’s left out)
1/2 bunch cilantro, chopped
1/3 purple onion, chopped
tabasco sauce
salt & pepper
lemon juice

Mix everything and adjust the seasoning to taste.

In San Diego, the homemade tortilla chips from Harvest Ranch (a grocery store Del Mar) are light and salty and go perfectly with the dip. Otherwise, try going to a Mexican restaurant and get some of their homemade tortilla chips.

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Lemony Orzo Salad February 28, 2010

Filed under: Junior League of San Diego,Recipes — susanpolizzotto @ 1:36 pm

Well, I never thought that my first blog post would be a recipe, but I’ve recently asked for this recipe (and usually every single time I bring this dish to an event) and thought why not make this a tasty first blog post (and just direct people here vs sending it via email everytime)?

This easy and quick recipe comes from the Junior League of San Diego’s California sol food cookbook.  Every recipe I’ve made from this cookbook has been well received (at least that’s what my dinner guests tell me!).

Bon appetit, and let me know if you modify in your own way to make it taste even better! Or share with me any tasty, fast and easy recipes.

Lemony Orzo Salad
A great new take on the standard pasta salad and a star at the buffet table.

1 cup orzo
1/3 cup chopped zucchini
1/3 cup chopped red onion (note: I leave out the red onion or put in very little…too strong in my opinion)
1/3 cup minced fresh parsley
3 tablespoons fresh lemon juice (note: I put in a an extra teaspoon as I like the stronger lemon flavor)
1 tablespoon minced fresh basil or 1 teaspoon dried basil (note: try to use fresh, better flavor IMO)
1 tablespoon olive oil
2 teaspoons minced fresh mint
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chopped tomato
1/3 cup crumbled feta cheese (note: leave out if you don’t like the taste of feta…like me!)
2 tablespoons chopped kalamata olives (note: I put in way more for taste as I love kalamata olives!)

Cook the pasta using the package directions, omitting the salt and butter; drain. Combine the pasta, zucchini and onion in a bowl and toss to mix. Whisk the parsley, lemon juice, basil, olive oil, mint, salt and pepper in a bowl until mixed. Add the pasta mixture to the olive oil mixture and toss to coat. Stir in the tomato, cheese, and olives. Serve at room temperature or chilled.

Serves 6

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