Thursday, April 30, 2009

Barefoot Blogging: Barefoot on a Budget

So we had a bonus Barefoot Bloggers challenge this month..... and it's Barefoot on a Budget. Basically you have to take one of Ina's recipes that have some pricey ingredients and find a way to make it cheaper. This month's challenge was for Ina's Lobster Cobb Rolls. And I've seen her make this before and my mouth was watering. Watching her chop 2 pounds of freshly cooked lobster was torturing. And then she began adding more of my favorite things in life... avocados, bacon, bleu cheese. This recipe is RIGHT up my alley.

So the other day when I posted my Shrimp Tempura a few posts back, I mentioned that I had 5 lbs of Jumbo Shrimp (isn't that an oxymoron, haha). I had another pound left over to mess around with. I've seen Ina make some Roasted Shrimp for salads and dishes and I've always wanted to try it. I figured it'd be fantastic in this simple salad!

The shrimp was so simple and easy.... season well with salt, pepper, and a bit of garlic pepper. Toss with olive oil and roast in a 400 degree oven for 7 minutes. The shrimp came out perfectly cooked and delicious! So then I chopped them into bite sized pieces and added a few strips of crumbled bacon, 1 chopped avocado, 1 small diced tomato (from my own tomato plant!), and a few shavings of parmesean. I tossed it all in Ina's dijon vinegarette and put it on a plate.

It was so hard taking these photos because I wanted to eat it so badly! :)


jenny said...

wow! that salad looks FANTASTIC. i have some frozen shrimp to eat up before i head out for the semester -- definitely copying =)

Anonymous said...

Wow that looks good! I had a bad experience with warm shrimp before... do you cool it down before chowing down or eat it while it's relatively cool?

~Delta Whiskey