There will be individual project pictures and links to what everyone else has to offer at the end of my post, but here’s a peek at what we all came up with:
I made Layered Thai Shrimp Salad.
Let me tell you why. Anti-boredom to me means thinking up new recipes. It's my way of being creative and of keeping occupied. It's fun for me, especially when the meal is a success. When it's not, well, it ends up being a joke that just keeps on giving. "Remember that time . . ."
There's another reason I chose this recipe for my anti-boredom post. It's because in my world, in the summer, anti-boredom means a day at the beach or a pool. It means getting out there with a family and enjoying cooling off together on a hot day. And since, once at home, showered off and sitting down to relax we need to eat, this meal is both make ahead and served cold, the perfect ending to a hot day.
It's even pretty enough to serve to company, if you want to invite friends over.
As I often do, I used leftovers for the base of this recipe. I had made my Thai Shrimp Skewers earlier in the week and deliberately created the leftovers for this dish by doubling the recipe.
Then I prepped the rest of my salad ingredients, washing and chopping the lettuce, shredding the carrots, slicing the green onions, stemming the spinach, halving the tomatoes, clipping the chives and shaving the parmesan.
Once that was done, it was a simple matter of layering the salad. If you're serving it right away, include the dressing in the layers. If, you're serving later, don't add the dressing to the layers or it will wilt the lettuce and spinach. Just layer the vegetables, cheese and shrimp, cover with plastic wrap and refrigerate until meal time.
And as a special treat, end the evening with a slice of my Lemon Raspberry Ice Cream Cake.
You guessed it, made this ahead too.
As always, any time you make one of my recipes, feel free to post a picture of it to my Baking In A Tornado Facebook Page. I'd love to see it!
As always, any time you make one of my recipes, feel free to post a picture of it to my Baking In A Tornado Facebook Page. I'd love to see it!
Be sure to visit all of this month's other Blog With Friends projects:
Dawn of Spatulas on Parade shares her recipe for Buffalo Chicken Celery:
Jules of The Bergham Chronicles shares Boredom, Boredom, Go Away, a list of simple ways to beat boredom:
Kim of Georgia Vegan Peach shares 5 Fun Vegan Recipes to Cure Mid-Summer Boredom:
Tamara of Part-Time Working Hockey Mom shares The "Hockey Mom, I'm bored" Bottle:
Lydia of Cluttered Genius shares how to make the Easiest Scrapbook Ever:
Kim of Georgia Vegan Peach shares 5 Fun Vegan Recipes to Cure Mid-Summer Boredom:
Tamara of Part-Time Working Hockey Mom shares The "Hockey Mom, I'm bored" Bottle:
Lydia of Cluttered Genius shares how to make the Easiest Scrapbook Ever:
Layered Thai Shrimp Salad
©www.BakingInATornado.com
Ingredients:
1/2 cup mayonnaise1/2 cup sour cream
1/2 cup sweet chili sauce
1/2 cup grated Parmesan
1 tsp black pepper
1/2 head iceberg lettuce, cleaned and chopped
4 carrots, shredded
2 cups uncooked spinach, stems removed
1 cup chopped green onions
1 cup shaved Parmesan cheese
1 cup grape tomatoes, halved
1 1/2# cooked shrimp from Thai Shrimp Skewers
1 TBSP chopped fresh chives
Directions:
*Whisk together the mayonnaise, sour cream, sweet chili sauce, grated Parmesan and black pepper. You can make this ahead of time, cover and refrigerate.
*NOTE: If serving right away, layer with the dressing. If refrigerating the salad to serve later, layer without the dressing so the lettuce and spinach don't wilt, then serve when ready with the dressing on the side.
*In a large glass bowl, layer the lettuce, 1/3 of the dressing, then the carrots and spinach followed by another 1/3 of the dressing. Top with the green onions, Parmesan and tomatoes. End with the rest of the dressing, the shrimp and the chives.
*When serving, use long serving utensils to be sure each serving includes all of the ingredients.
ooh woman that salad sounds good but give me the lemon raspberry ice cream cake! Hey...you forgot a cocktail.
ReplyDeleteDuh, what's wrong with me? I never forget the cocktail!
DeleteThis all looks amazing! Can I come over?? :)
ReplyDeleteAbsolutely. Any time!
DeleteShrimp is so versatile for summer and of course all year too but cold in a salad it is perfect! We have a banner lettuce crop and we are eating salad every day and I am eating left over salad for breakfast. A little grilled shrimp in the salad would be very nice!
ReplyDeleteYes, so many delicious options for salad, which is perfect for this time of year.
DeleteThat salad sounds heavenly, especially if the shrimps were grilled on the barbie! I'm all for making ahead.
ReplyDeleteMore and more I've been making extras at dinner time and using the leftovers to create something new, love making 2 meals at once.
DeleteBoredom? What is that?
ReplyDeleteI don't get bored
You must have a very busy life!
DeleteBoredom? Cooking is also something my husband would do. My cure is to eat his cooking! Seriously, hubbie is a big shrimp lover and he would love the sweet chili sauce. Alana ramblinwitham.blogspot.com
ReplyDeleteI like your cure. And I hope he tries this recipe, sounds like it would be perfect for him.
Delete