Saturday, May 16, 2009

Shrimp salad

I’m back! It’s fun having a digital camera, especially to take snaps of my own dishes.

With Peter away this weekend, I’ve been experimenting in the kitchen. (There are some things I don’t want to inflict on him without a test run.)

My lunch today: a shrimp salad concoction I dreamed up this morning.

Shrimp salad
8 oz. cooked shrimp, cut into ½” pieces
2 tbsp peppadew peppers, finely chopped
2 tbsp chopped celery, with leaves if you have them
2 tbsp cubed mozzarella
1 green end of scallion, chopped
1 ½ tbsp olive oil
1 tsp white wine vinegar
salt and pepper to taste

Toss all this stuff together, cover with plastic and stick in the fridge for an hour.

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