Rolemommy

Shrimp Salad with an Edge

Sometimes the end of summer can be a bit depressing, but not if you are eating like a Queen or King. This shrimp salad I concocted with the ingredients I had in my fridge from a Rhode Island Farmer's Market just made my day. I hope it makes yours!

End of Summer Shrimp Salad with an Edge:

1 lb small to medium shrimp, shelled and steamed
8 ears of corn, steamed and kernels cut off with a knife
1 seeded and sliced cucumber
1/2 cup chopped red cabbage
1/2 cup dressing of your choice
1/2 carrot, peeled and chopped
3 thinly sliced scallions
1/2 tsp pepper
1 cup cooked orzo or small pasta or noodle

Combine all together, let chil and marinate lfor at least an hour and serve. Enjoy!
3/4 tsp salt.

For more great recipes by Alma Schneider, visit her at Take Back the Kitchen.

Posted in: on 08/31/2010