Lighten Up! Skrimps & Corms

I don’t know about you, but I will admit that sometimes I put way too much thought into what I want to make for dinner.  There are times where I will think about it days or even weeks in advance.  I get a flavor profile stuck in my head and can’t wait to try it out.  This entire week I have been wanting to make a dish that incorporates shrimp and fennel.  I have been craving shrimp lately, but I didn’t want a usual dish.  Scampi was out, didn’t want a heavy Alfredo, garlic is too cliche. . .  I decided I wanted to make a refreshing cold shrimp salad.  That is when fennel popped into my head.  I even googled “shrimp and fennel” to make sure I wasn’t the only one wishing to do this combo.  Surely enough, i’m not the only one, so the plan was on!

Shrimp and Fennel Salad (SKRIMPS!)

  • 1 lb 16-20 sized shrimp, uncooked, peeled, grilled
  • Ancho chile powder
  • Paprika
  • Sea Salt & Pepper
  • Thyme, ground
  • Fennel Seed, ground
  • Mustard Sauce (mustard mixed with a vinegar base and spices, I used Duce’s Wild, a sauce from Sweet Baby Rays)
  • 1 cup plain Greek yogurt
  • 1 tablespoon dry mustard

I grilled up my shrimps on wooden skewers with a mix of paprika, ancho powder, ground thyme,ground fennel seed, fresh pepper, sea salt and a vinegar mustard sauce.  I also tossed big cuts of fennel on the grill to roast off until soft, but still have a slight crunch to it.  After cooling, I mixed up plain Greek yogurt with dry mustard, ancho chili powder, salt and pepper to taste, and finish off with fresh dill.  I am a sucker for freshly baked bread, so I got a Tuscan baguette from the store, cut into thick slices and toasted lightly on the grill.

I let this mixture sit in the fridge overnight to let the flavors blend together.  I spent my day wondering what would go well as a side.  I remembered this amazing simple side dish I had at Texas De Brazil.  It was a creamy blend of red seedless grapes and gorgonzola cheese crumbles.  I was unsure of what the creamy was, but I ended up using Greek yogurt to assure my meal stayed light.

Grape & Gorgonzola Salad

  • 1 bag red seedless grapes
  • 1 small container of gorgonzola crumbles
  • 1 1/2 cups plain Greek yogurt
  • dash of salt and pepper

Mix well. Enjoy Often.

To tie the whole dish together, I decided to go with a corn cobbettes.  It’s simple, it’s tasty, and it certainly adds a pretty bright color to my plate.  This meal was so refreshing and certainly didn’t disappoint.  I was concerned my boyfriend wouldn’t like the grape salad but sure enough he finished it all – and asked for more! (which…remembering back,I don’t think I gave it to him…sorry Alex…love you!)