Greek Salad and Seared Shrimp...Together
|Dinner's ready! At my friend Laura Bachinsky's house recently.|
Photo: courtesy of Laura, owner of the fabulous MAIN & MAXWELL
I like my cooking to be easy. I don't mind a little prep work--chopping, measuring, slicing--but the assembly or method should preferably be easy enough for a busy working man, woman or college student to prepare a nutritious and delicious meal. Enter today's recipe!
Use ripe vegetables. If your tomatoes are not fully ripened and the cucumbers have too many seeds, don't make this dish. Go to Whole Foods, Earth Fare or your local farmers market and buy heirloom tomatoes. Ask which ones are ready to use now. Look for soft spots by very gently squeezing with the tips of your fingers. Very gently. Too many soft spots and the tomato is not good for a salad. We want it ripe, but not mushy. Or, if you don't have time and you are in your favorite grocery store or supermarket, look for Campari tomatoes. They are the only packaged tomatoes that I've found to taste and smell like a summertime tomato...or as close as is possible from a packaged product. You can also substitute larger grape tomatoes if you're sure that they're sweet and tomatoey.
Use extra-large or jumbo shrimp. Fresh, if you can find them that way, or frozen (wild-caught). They cost more, but they'll turn out better and save you loads of time peeling and deveining.
Prep the vegetables and peel the shrimp ahead of time. Keep the prepped shrimp in a bowl or colander lined with paper towels so that the shrimp are dry when they hit the hot pan. They will brown up better this way.