Recipe: Shrimp & Spinach Summer Salad

Hey Cats!

Happy Wednesday-we’ve made it halfway! I hope everyone is having a great week so far. For me, it’s been busy but happy. Monday night I went to a new Bible study with my friends, and last night was my last Junior League meeting of the year. Tonight I’m at home, and will probably be scrambling to get my life together before I head to the beach on Sunday with my friends! SO EXCITED.

I threw this salad together Sunday night, and it was so yummy that I had it again for lunch on Monday! This weekend, I bought shrimp for dinner for a little something different. However, I asked for 1/4 of a pound, but walked out with 3/4 of a pound, and it was like $9 so I’ve had to get creative to use it all. This is just one way! This meal is perfect for lunch or a summer dinner!

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Here’s what you’ll need:

-Spinach

-Shrimp

-Quinoa

-Goat Cheese

-Croutons (optional but delicious)

-Lemon vinaigrette (or whatever dressing you desire)

Since I’m going to assume you all know how to combine ingredients in a bowl to make a salad, I don’t need to include steps. But I will tell you how I cooked my shrimp!

  1. Melt 1-2 tablespoons of butter
  2. Spread raw shrimp out on a cookie sheet. I got mine from the counter, and went with peeled and de-veined.
  3. Pour the butter over the shrimp, and sprinkle with salt, pepper, garlic powder, and crushed red pepper flakes.
  4. Toss until evenly coated
  5. Cook at 350 degrees for 7-10 minutes until pink and curly!

So easy, and so quick! Also, the dressing I used was divine. I found it at the grocery store and thought it would be the perfect light addition to my shrimp salad. It’s called Leo’s Lemon & Caper dressing, and is pictured below. I also like Marzetti’s Lemon dressing, or you could make your own! I liked how the taste didn’t overpower everything else in my salad.

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That’s all for meow!

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Recipe-Spinach Ranch Pizza

Hey Cats!

Do you ever just sit in the line for the carwash on a Friday afternoon and think to yourself, “Well, I canceled all of my plans for this evening, I guess I should make a pizza.”? Because that happened to me a couple of weeks ago. As I sat in my car watching the rainbow foam wash away the layers of filth from my car, I scrolled through my Pinterest boards and eventually landed on this recipe for Spinach Ranch Pizza. I already had a few of the ingredients, and the ones I didn’t weren’t very expensive, and they were things I could use again, not like the time I bought sesame oil to make these really awful Asian noodles and ended up throwing it away when I moved out of my house.

I changed up the recipe just a bit- I used a store-bought pizza crust because that’s why they make them, and altered the ranch recipe a little as well. And let me tell you…this pizza changed my life. I could have eaten it all in one sitting, but I paced myself, mostly so I could enjoy it for lunch and dinner the next day, too. The ranch with the red onion and the spinach with the mozzarella is just genius, and since the ranch is fresh and made with Greek yogurt, it’s not too bad for you! UGH I just can’t get over it and it’s been like, over a week. I told pretty much anyone who would listen about it- some of them cared, some of them did not. “Oh my gosh, so the other day I made this pizza…” was my conversation-starter for roughly one week. But I don’t even care, because like I said, it changed my life. And in the words of my friend Ashley, “If someone tells you that a pizza is going to change your life, you eat that pizza”.

So without further ado, here’s the recipe to happiness:

You will need:

1 tube refrigerated pizza dough (I used a Pillsbury Artisan whole-wheat crust)

3/4 cup Greek yogurt (I bought 2 single-serving cups and used 1&1/2- it was a lot cheaper than buying a huge tub!)

3 Tbsp. minced chives or green onions (did you know they’re not the same- me either so I bought green onions.)

1 Tbsp. dried parsley (the original calls for fresh but I don’t have time for fresh herbs at this juncture of my life.)

1 tsp. dried dill

1 clove garlic, minced

1/2 tsp black pepper

1/2 tsp salt

3 Tbsp. buttermilk

1 small red onion, sliced thin

Fresh spinach, washed

1 bag mozzarella cheese, shredded

Here’s what you do:

1. First, pre-bake the crust according to the package directions, usually 6-8 minutes.

2. While the crust is baking, prepare the ranch. Mix together in a small mixing bowl the yogurt, green onions, parsley, dill, garlic, salt and pepper. You may need to taste it and adjust accordingly! Then, add the buttermilk, one tablespoon at a time until it’s thinner than Greek yogurt, but still spreadable. I added 2 tablespoons, but mine was a little too thick, so I would suggest 3!

3. Once the crust is finished, let it cool just a little. You can slice the onions while you’re waiting! I used about half of the onion, and cut it into thin half-circles.

4. Next, spread the ranch evenly over the crust. There will be quite a bit, so you should be able to cover everything!

5. Then, arrange the onion slices on top of the ranch. I did mine in rows, because I like symmetry and I wanted to make sure I didn’t get too much onion in one bite! Then, add the spinach. I covered the entire surface of the pizza pretty heavily, since it cooks down quite a bit.

6. After that, sprinkle the mozzarella generously over the top of the spinach. The recipe calls for 2-3 cups, and I just used an entire bag of shredded cheese, because it was Friday. And because I love cheese.

7. Bake for 8-10 minutes, or until the cheese is melted.

8. Serve with a Real Housewives marathon on the best seat on the couch. And try not to eat it all. But if you do, I won’t tell.

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That’s all for meow!

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