Shrimp & Mango Noodle Salad, and a Tuna and Avocado wrap

Today was hot. Really really steamy hot. So for supper I wanted something cool and refreshing. I figured wraps or sandwiches of some sort, and a salad would be perfect. While at the grocery store looking for something cool and refreshing ( aka enjoying the free air conditioning there- they keep it like an ice box) I saw a box of mangoes that were ripe and grabbed a few figuring I could incorporate that into dinner. Mangoes are delicious, and since is feels tropical outside I figured we may as well eat something tropical too.
They also had some decent looking corn on the cob.
So I came up with a shrimp and mango salad with rice vermicelli, and a tuna and avocado wrap.
The mango shrimp concoction was quite delicious and I will definitely be making that again. The tuna wrap was pretty standard as far as wraps go. I love avocado on my wraps.

 

Mango & Shrimp Noodle Salad

300 grams of rice vermicelli

1 large mango

1/4 cup lime juice

1 Tbsp brown Sugar

1 Tbsp hot chili garlic sauce

1/4 tsp salt ( next time I might use fish sauce. I didn't have any today)

cooked, peeled shrimp

1/2 cup snipped basil and mint ( 1/4 cup each)

Cook the vermicelli according to package directions. I give mine a boiling water bath. When the noodles are tender, drain them, rinse in cold water and drain again.

Peel the mango, struggle to get the pit out without wasting any of the flesh, then dice the flesh while cursing at how difficult mangoes are to pit and peel. If you don't have a  mango splitter, I highly suggest you get one. I LOVE mine. I hated trying to get into a mango before Santa left me one in my stocking a few years ago. It is easy as pie. Actually easier than pie. Pie can be time consuming... I digress.

So now that you have managed to get into your mango and dice it up, stir the lime juice, sugar, chili-garlic sauce and the salt or fish sauce in a bowl, and toss in the mango chunks, shrimp, herbs and the cooked noodles. It is ready to eat right away.

The sauce does something magical to the mangoes. I love mangoes but this was especially delicious, and even my hubby liked it and he does NOT like mangoes.

For the tuna avocado wrap-

I mixed a can of tuna with some mayo, lemon juice and dill. Spread some hummus or whatever you like on a whole wheat  wrap, add a glop of the tuna, some alfalfa sprouts, thinly sliced red pepper and red onion, a pinch of bagged broccoli slaw, some avocado wedges, some lettuce, or whatever you like on your wraps. I like a mixture of crunchy and soft things. Then  place it on some waxed paper, or saran wrap and  roll it up, and wrap it up in the waxed paper/saran so it doesn't fall apart, and if it's especially juicy it contains the drippage too. I slice it in half and peel the paper back as I eat it. 

And here is a pic of a mango splitter. You really need one. They are available at most department stores.

Thanks for looking. Enjoy!

The Soprawnos

Here is another recipe from my beloved Eat Shrink and be Merry cookbook.
Ultra delish shrimp with tomatoes, zucchini and feta. 


2 tsp olive oil
1 cup chopped red onions
1 medium zucchini, chopped ( I actually use 2 or 3)
2 tsp minced garlic
1/2 tsp dried oregano
1/2 cup dry white wine
3 cups chopped plum tomatoes ( I use 4 cups)
1 TBSP balsamic vinegar
1/4 tsp each salt and freshly ground black pepper
1/4 cup chopped fresh basil leaves
1 pound uncooked large shrimp, peeled and deveined
1/2 cup crumbled feta with herbs (plain is fine, and I use the light feta)
1 TBSP chopped fresh parsley

Heat olive oil over medium high in a 10 inch non stick skillet. Add onion zucchini and garlic. Cook and stir until veggies are softened about 5 minutes. Add oregano and cook 30 more seconds. Add wine, tomatoes, vinegar, salt and pepper. Mix well. Reduce heat to medium and simmer, uncovered for about 8 minutes, until most of the wine has evaporated and the tomatoes have broken up.
Stir in basil and shrimp. Cook and stir until shrimp is no longer pink, about 4 minutes. Be careful not to over cook the shrimp or they will be rubbery. Remove from heat and sprinkle with feta cheese and parsley.

I serve this over basmati or jasmine rice.

Makes 4 servings ( unless you eat like me, then it makes about 2 1/2 servings)
Nutritional info per serving without the rice:

Cal: 253
total fat: 7.8 g
saturated fat: 2.9 g
protein: 27 g
Carbs: 14 g
fiber: 2.9 g
cholesterol: 185 mg
sodium: 488 mg

Grilled Rosemary Garlic Shrimp

MMmm I love BBQ season, and I love shrimp. What better way to marry two of my loves than with a grilled shrimp recipe... nom nom nom

1/4 cup finely chopped garlic, mashed to a paste with 1 teaspoon coarse
salt
2 tablespoons minced fresh rosemary leaves plus sprigs for garnish
3 tablespoons olive oil plus oil for brushing shrimp
16 jumbo shrimp (about 10 per pound)
four 12-inch bamboo skewers
lemon wedges as an accompaniment

In a large bowl stir together garlic, minced rosemary, and 3 tablespoons oil and add shrimp. Marinate shrimp, covered and chilled, at least 4 hours or overnight.
In a shallow dish soak skewers in water to cover 30 minutes and prepare grill.
To grill, thread 4 shrimp on each skewer and brush with additional oil. Grill shrimp on an oiled rack, set about 5 inches over glowing coals, 3 to 4 minutes on each side, or until just cooked through.
Alternatively, brush shrimp with additional oil and grill in a hot well-season ridged grill pan, covered, over moderately high heat 3 to 4 minutes on each side, or until cooked through.
Garnish shrimp with rosemary sprigs and serve with lemon wedges.

Basil Shrimp Skewers

Quick and easy shrimp skewers to toss on the BBQ. These always go over well at  our gatherings.
Shrimp
2 1/2 Tablespoons Olive oil
1/2 cup melted butter
1 1/2 lemons, juiced
3 Tablespoons brown mustard
1/2 cup minced fresh basil
3 cloves garlic, minced
salt and pepper

Mix everything together, and marinate the shrimp for one hour (no more than one hour or it will be mushy). Skewer and BBQ for about 3 minutes