Reinvention Queen uses the the rest of those golden shrimp as well as a few leftover delicious scallops in a quick to assemble even making the copy cat version but reinvented Arline Style Creamy Horseradish Sauce that is so good you will be tempted to drink it but save it for Roast Beef Sandwiches or other dishes like salmon. Ok, enough of my reinventing and waste not, want not theory and off to how to use leftovers along with fresh herbs from my garden, and even cucumbers and red onions from the fridge.
FRIED OR GRILLED SHRIMP SALAD
If using leftover shrimp and in this one, leftover seared scallops, warm in air fryer over or you can warm in a saute pan without any oil. I set for 3 minutes in air fryer oven and they were perfectly warm. Set aside.
4 Slices of Bacon (optional but yummy) Fried and drained on paper towel to be crunched before adding to salad.
1 pkg of super greens in bag for convenience or make two bowls of variety of salad greens. I use my kitchen shears to cut the pieces into bite size. You can adjust amounts but this made two hearty salads.
Chopped garden tomatoes or you can use cherry or grape tomatoes.
1/4 sweet onion grated so you don’t taste a lot of onion. By grating the onion, it allows some of the juice to blend in the salad.
Cucumbers and red onions with a little bell pepper is chopped from the prepared cucumber onion salad that is available in most delicatessens. I buy it in quart size to add to salads or as a side dish. I used about 10 of the cucumber slices cubed.
Feta cheese or even goat cheese is sprinkled into bowl of greens. Your decision as this is optional but it was a great addition.
Salt and pepper as well as some fresh herbs can be added: Dill and chives were my selection for this salad.
Mix together and dress the salad with shrimp, scallops if you included, bacon bits, and the following dressing (sauce) Add your favorite crackers or place the salad in a tortilla baked shell (one of the pictures will demonstrate the tortilla bowl).
Copy Cat Creamy Horseradish Sauce
1/4 grated onion
1/2 cup Sour Cream
1/2 cup Mayo (Hellmans)
2 T. Honey
2 T. Dijon Mustard
2 T Lemon Juice
2 T. Worcestershire Sauce
1 tsp. Garlic Herb Seasoning
1tsp. Onion Powder
3 T. Horseradish Sauce
Chives and Dill weed (fresh)
Salt and Pepper to taste
Mixed dry herbs to taste
Mix all ingredients together and refrigerate at least 30 minutes.
Reinvention Queen Notes: As you can see, you can stretch a “Cook Once, Eat Many” task into several delicious but quick and easy by using things on hand and making wise and fresh choices. Use herbs, seasonings, sauces, vegetables, fruits, nuts, and cheeses and get creative. I would love to see how you would created dishes by reinventing what “you’ve got.”
Until We Cook Again…Happy Meals…..Reinvention Queen….Arline Miller
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