Whipped up some Hawaiian mac salad. Still needs to setup in the fridge for the day, though. Shoot @lawai'a may even like this.
I was in a salad makin' mood this afternoon. This Old Bay Shrimp Salad is relatively easy to make...and delicious! There are various ways to serve it. I just simply like it spread on some type of hard cracker. I'm including the recipe, FWIW.... Ingredients • 3 quarts water • 1/4 cup Old Bay seasoning • 2 pounds unpeeled, medium-size fresh shrimp • 1/2 cup finely chopped celery • 1/3 cup finely chopped onion • 1/3 cup light mayonnaise • 2 tablespoons lemon juice • 3/4 teaspoon Old Bay seasoning • 1/4 teaspoon seasoned pepper • 8 green leaf lettuce leaves (optional) • Assorted crackers (optional) Step 1 Bring 3 quarts water and 1/4 cup Old Bay seasoning to a boil in a Dutch oven; add shrimp and cook, stirring occasionally, 2 minutes or until shrimp turn pink. Drain. Pour shrimp into a large pan or cookie sheet to cool. Once cooled, peel and devein shrimp, then chop. Step 2 Stir together celery and next 5 ingredients; stir in chopped shrimp. Cover and chill 2 hours. Serve on lettuce leaves with assorted crackers, if desired. Options 1) Shrimp Rolls: Place 1 lettuce leaf on top of each 8 (8-inch) flour tortillas. Top each evenly with 1/2 cup Old Bay Shrimp Salad and 3 or 4 avocado slices. Roll up tortillas, and secure with thick, round wooden picks. Cut in half. Makes 8 servings. 2) Shrimp Pitas: Cut 12 mini pita pockets in half. Stuff pockets with Old Bay Shrimp Salad. Makes 8 servings.
Although I've never used Old Bay Seasoning, I've always wanted to and I'm sure I will. I seen a lot of recipes that looked delicious that used Old Bay.
Caught a bunch of razor clams this weekend and fried them up with some Pride of the West. One of my favorites
I use to get razor clams often at Gearhart although I think Long Beach, Washington has more razor clams.
My parents and my btother lived in Gearhart for about a quarter century. My brother and I have both frequented Camp Rilea for medical services. There was a restaurant in Hammond that my mother like to take the family to. Can't remember it now but I can sure picture it and could probably find it again if I went back. My mother, step father and brother have all now passed on and their houses are sold so there's not much draw there for me these days.
I lightly fried corn tortillas. Scooped on shrimp salad (I added some cayenne for a little extra kick). Then topped with dice cucumber, chopped avocado, chopped, cherry tomatoes, and shredded cheddar. Delish!! The toppings are endless. I could see diced jalapeno, chopped black olives, chopped bell/red/yellow pepper, etc.
Where did that come from? I love cedar planked salmon, as long as it's not overcooked. There's nothing worse than overcooked salmon. I like some grilled potato slices perhaps some grilled tomato along with my salmon, just for reference the next time i visit your house and you grill some beast.
For some reason, I thought you didn't like it prepared that way. Anyway, we like our salmon somewhere between 145 and 148 degrees. I use one of these. Works like a charm...for all meats...no matter which way I prepare them (grilled, baked, etc.).
I also like it grilled which is easier to prepare. I've never measured the temperature but I should. If I measured I'd probably like somewhere around 138 which is medium rare for beef. My salmon has to be medium rare with a ton of fresh squeezed lemon juice.
