Tag: summer meals

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Grilled Shrimp Louie Salad with Smoky Thousand Island Dressing(GF, Low-Carb,Keto)

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A fresh take on the original Crab Louie salad. I made this with grilled shrimp and fennel bulbs, and drizzled with a smoky thousand island dressing.  I had this salad on a recent trip we took to Napa, and wanted to recreate it at home because it was so delicious and light compared to the Crab Louie. I changed up the dressing and made it low carb and slightly smoky compared to the typical thousand island dressing which I find heavy and overly sweet.

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Perfect for summer, this salad is just as delicious the next day. Place  the components in separate containers and just assemble it all together when you’re ready to eat.

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Grilled Shrimp Louie with Smoky Thousand Island Dressing

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Salad
Servings: 4 people
Author: WhollyCupcake

Ingredients

Smoky Thousand Island Dressing

  • 1 cup mayonnaise
  • 1/3 cup sugar-free ketchup I used Heinz
  • 1/2 cup creme fraiche
  • 2 tbsp fresh lemon juice
  • 1/2 tsp erythritol or sugar free sweetener of your choice
  • 1 tsp good quality mustard I used garlic aioli mustard from Trader Joes
  • 2 tsp smoked paprika
  • 1 tsp liquid smoke
  • salt and pepper to taste

Grilled Shrimp

  • 20 large shrimp, peeled and deveined
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp sea salt
  • 1/2 tsp ground pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder

Salad

  • 4 cups mixed spring greens
  • 12 cherry tomatoes halved
  • 4 large eggs medium boiled(place eggs in boiling water and leave for 6 minutes, leave under cold running water to cool approx 3-5 mins.)

Grilled Fennel Bulb

  • 1 fennel bulb cleaned and quartered
  • 1 tbsp extra virgin olive oil
  • salt and pepper

Instructions

  • Heat grill to high.

Dressing

  • Combine the mayo, ketchup, creme fraiche, lemon juice, erythritol, mustard, smoked paprika, salt and pepper, and liquid smoke in a small bowl and whisk until well combined. Chill in fridge until rest of salad is assembled, then you can adjust the seasoning if needed.

Grilled Shrimp

  • Place shrimp in a bowl and drizzle with the olive oil. Top with the minced garlic, salt and pepper, smoked paprika and garlic powder. Toss gently to combine.

Grilled Fennel Bulb

  • Wash bulb and cut green leafy top off it. Quarter the bulb and drizzle with olive oil, sprinkle with salt and pepper.

Assembling the Salad

  • Turn heat on grill to medium, grill the fennel bulb away from direct heat 10-15 mins until tender,turning them over halfway through. Remove to a pan. Grill shrimp 5-7 mins, turning them over halfway through. Remove to a pan.
    Divide mixed greens to 4 plates, top each plate of greens with 5 grilled shrimp, 1 quarter fennel bulb, 1 boiled egg halved, few tomato halves and drizzle with the dressing.
    Enjoy!

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“Sun-Dried” Cherry Tomatoes

Little morsels bursting with flavor…..that’s what they are! Sun dried tomatoes, even though they are not dried by the sun per say, but by my oven, are such a a treat.  They are great on sandwiches, salads, pizza or just by the handful.  I’ve had an abundant cherry tomato harvest this summer, and what better way to preserve these juicy globes of goodness than preparing them as follows:

Sun-Dried Cherry Tomatoes (makes about 2 cups)

  • 3 lbs cherry/grape tomatoes
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • Salt and pepper to taste

Preheat the oven to 350F and line a large baking sheet with parchment paper.

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Halve all the tomatoes and spread evenly on the baking sheet.  In a small bowl, mix the  olive oil with the minced garlic and drizzle evenly over the tomatoes.  Sprinkle them with generous amounts of salt and pepper (taste them to make sure they are to your liking.) Place baking sheet in the oven and roast for 30 mins, after which you turn down the temperature to 200F and continue roasting for 3-4 more hours, or until desired dryness.  Cool completely, see if you can help yourself from eating them all, and place in a clean jar or airtight container.  I’m not sure how long they keep in the fridge for because  mine didn’t last past day 2 since we ate them all.  If you have better self control than me, leave  a comment with the amount of time yours lasted in the fridge. Enjoy!

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Spaghetti Squash with Garlic and Burst Cherry Tomatoes

I accidentally grew a spaghetti squash.  At first I thought it was a weird looking cucumber, but it gre larger, rounder and eventually yellow.  I’m so glad we got this extra vegetable from the garden. It’s sweet, a bit crunchy, versatile and fun to make.

  • Spaghetti squash (2-3 lbs in size)
  • 1 cup Cherry tomatoes
  •  Fresh Basil, small handful chopped
  • 3 tbsp grated parmesan
  • 1 garlic clove minced
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste

Wash, cut the squash lengthwise and scoop out seeds.  Drizzle with 1 tbsp of the olive oil on the flesh side and season generously with salt and pepper.  Place on microwave safe dish cut side down and cook approx 10 minutes or until skin feels soft.  Remove carefully from microwave and let cool enough to handle.  In the meantime, in a small pan heat the remaining 1 tbsp olive oil, place cherry tomatoes in the pan along with the garlic.  Salt and pepper to taste.  Cook on low to medium heat until tomatoes burst gently, approx 6-8 mins. Remove from heat and set aside.  With a fork scrape the flesh from the squash into a large bowl stirring gently to break it up.  Pour the tomato mixture on top, season with more salt and pepper if needed, sprinkle with the parmesan and fresh basil.

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