I have not one, but two recipes for y'all today!!
I seriously try to be better about posting my recipes, but you see I am a leader and not a follower.
That means I often use a recipe as simply a guide and I do my own thing from there.
Often times I just create my own recipes, except since I don't measure everything like I should, they sometimes turn out just a little bit different.
But, at least I am brave enough to try....that is my justification.
Avocado, Mozzarella, Tomato Pasta Salad
1 13oz. box of whole wheat shell noodles-cooked, drained, and rinsed in cold water
1/2 pint cherry or grape tomatoes quartered or sliced-your preference
1 avocado, diced
1/2 package of fresh mozzarella pearls
2 TBS lemon juice
1 package of Knorr Pesto, prepared as directed, then set aside to cool
Mix the avocado, mozzarella, tomato and lemon juice together in a bowl.
Add the pasta and pesto sauce and mix it again.
To make it a "meatier" dish, you could add fresh bacon crumbles or even lump crab meat might be delicious in it. Make it your own! Then, serve it up and enjoy!
Roasted Tomato and Feta Shrimp
2 pts. cherry or grape tomatoes
1/2 cup chopped fresh red bell pepper
3 garlic cloves, sliced
3 TBS EVOO
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
Tabasco to taste
Cajun Seasoning to taste (I use Tony DeChera's)
1 1/2 - 2 lbs. fresh peeled shrimp
1/2 cup chopped fresh parsley or basil or a combination of the two
1 4oz. package crumbled feta cheese
2 TBS lemon juice
Preheat oven to 450 degrees F.
In a baking dish, add tomatoes, peppers and the next 4 ingredients.
Gently toss to coat tomatoes in EVOO and seasonings.
Bake 15 min.
Stir in fresh shrimp, Tabasco and Cajun seasonings.
Bake about 10 min. or just until the shrimp turn pink.
Toss with fresh parsley, feta, and lemon juice.
Serve alone, with crusty French bread, or over grits.
We had guests with ours :)
Personally, we both preferred the shrimp dish without anything.
We had our first serving with grits, and the second-yes, second without.
But you can do it however you want to :)
P.S. I adapted this recipe from Southern Living Magazine...I think it was the Dec. 2010 issue.