If a tree falls in the woods, does it make a sound? If you cook without turning on the oven, does it count as cooking?
Well, I’m going to go ahead and say yes, yes it does, because with the exception of a purple potato pizza here and a plum crumble there, my oven has seen very little activity in the past month. And it’s not because I haven’t been cooking.
There have been salads, a berry slump and arabbiata sauce but with my air conditioner working overtime and me working overtime to pay for the air conditioner’s overtime, well, there just hasn’t been a lot of baking or slow-roasting going on up in here.
What there has been, though, is shrimp salad. Growing up, I was all about tuna salad an as an adult I embraced chicken salad. Recently, frozen shrimp was on sale at Whole Foods and now, I’m an aficionado of shrimp salad.
If it’s too hot to cook but you’re tired of turkey sandwiches (or take-out), shrimp salad made with plain fat-free yogurt is a delicious alternative to heavy sandwich fillings. You can even skip the fatty mayo, because we still a few days left in swimsuit season.
Dill Shrimp Salad
Loosely adapted from Ina Garten.
1 teaspoon kosher salt
1 lemon, quartered
4 pounds large shrimp, peeled and deveined (16 to 20 shrimp per pound)
2 cups low-fat plain Greek yogurt
1 teaspoon Dijon mustard
2 tablespoons white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1/2 cup minced red onion
2 cups minced celery (about 6 stalks)
1 cup chopped cucumber
1. Bring a large pot of water to a boil. , 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
2. In a separate bowl, whisk together the yogurt, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve Serve open-faced with avocado or cover and refrigerate for several hours.