Monday, May 18, 2015

Saucy Grilled Shrimp and Pasta Salad


I'm in love with the flavors of Asia. Whether it's a curry, stir fry or salad, I'm giving it a try in my kitchen. And I have spent hours upon hours testing recipes that mimic my favorite dishes from the authentic Asian restaurants I frequent. Imagine my delight when I tasted Saucy Mama's Pacific Rim Ginger Dressing? Wowser!! Was I impressed! It had all the flavors I usually strive for when I make my garlic/ginger dressing. And there's no grating ginger or chopping garlic, no checking the pantry and fridge for rice vinegar and soy sauce, and no measuring anything. And I'm reluctant to admit, but I will...it's as good or maybe even better than my homemade.


So let's get cooking and put together a simple salad that's perfect for a weeknight meal or company fare. And it's only seven ingredients. Yes, you read that right, seven ingredients.

Pacific Rim Ginger Grilled Shrimp and Pasta Salad
Servers 4 to 6

1 lb Gulf Shrimp peeled and deveined (I like the 16-21 count)
1 cup Saucy Mama Pacific Rim Ginger Dressing divided
1/2 lb sugar snap peas
1 large red pepper sliced 1/4 inch
2-3 scallions chopped
1/4 cup cilantro chopped
8 oz linguini

I just made this tonight and it's fresh in my mind. This is what I did. I soaked some wooden skewers in water for a half hour (so they don't burn on my indoor grill). While they were bathing I poured 1/2 cup of Pacific Rim Ginger Dressing into a gallon size plastic bag. In went the cleaned shrimp, and they had a bath of their own for 30 minutes. I then skewered them and cooked them in my grill pan on my stovetop for about 2-3 minutes per side.




Yummy looking right? One of these skewers is meant for the chef, so help yourself, simply delish. The shrimp can sit for a bit while you assemble the salad. Cook linguini according to package directions and drain and rinse with cold water to stop cooking. While pasta is cooking, chop the cilantro and scallions, and microwave the sugar snaps for 1-1/2 minutes. Most people don't cook their red peppers, but I microwave mine for about 45 seconds (Crazy? maybe, but I think they're just a little bit sweeter that way). Combine pasta and cooled veggies, scallions and cilantro in a bowl and toss with remaining 1/2 cup of dressing.



Plate and garnish with cilantro leaves. You can serve the shrimp on skewers as I did, but when it's mixed with the pasta salad, it's pretty impressive as well. Serve at room temp or even cold.


Saucy Giveaway! Yes, a giveaway. Please leave a comment here or on my facebook page for a chance to win some Saucy Mama products. I see some good eating in some reader's future. Details about the giveaway will be posted soon.

Diane Smith, you've won the giveaway! I'll message you with the saucy choices. Congrats!!!

10 comments:

DeeDee2012 said...

Love your recipes Linda. This one sounds delish!!

Melissa said...

Linda this sounds delicious!

Linda said...

Thanks for stopping by Diane and Melissa. I appreciate your loyalty. Love you both, and only 7 ingredients!

Helene Mulvihill said...

omg Linda, what gorgeous pictures! I could eat that right through the screen, it looks so good! congratulations on a wonderful recipe creation, you're one #SaucyMama !!

Linda said...

Thanks Helene, you're one Saucy Mama yourself!

sharianna kaye said...

wowzah! gorgeous pics and excellent easy
recipe make this a winner for me. think you've got this competition in the saucy bag
Linda!!! mmmm deelish🍲😻

sharianna kaye said...

In case I didn't mention it before ... wowzah!
I love your recipes, writings and all foods a la Dalton. Those photos make a mouth water, and the description itself is refreshing and clear enough to get this cook cooking ... love the ease of it too. An all around winner!

Adam Feinberg said...

sounds delish!!!

sharianna kaye said...

The most deliciously presented saucy recipe I've seen ... needs to jump right off the page into my salivating mouth ... immediately, please!

Linda said...

Thanks Adam and Shari. You are both so nice to visit and comment!