Pickled Shrimp: My adaptation

Pickled Shrimp

 

2-3 cloves garlic
onions to taste (I used green and yellow)
2 lb shrimp, shelled and deveined
1/2 C distilled vinegar
1/4 tsp black pepper
1/2 tsp wasabi powder
1/2 tsp allepo pepper


 

 

 

 

 

Simmer onions and garlic in water (or oil, if you prefer.)

Add the shrimp and cook until they're no longer transcluscent, about 3-5 minutes.

In a separate bowl, combine more of the onion variety, vinegar and spices.

Add the cooked shrimp and onion mixture so that the shrimp are covered.

Put in the refrigerator for at least 24 hours. Remove shrimp from broth and serve cold.

 

Honey Dijon Slaw: my adaptation

My adaptation of Honey dijon slaw

Ingredients

• 1/2 cabbage, sliced
• 1 head endive, sliced
• 1 apple, sliced (I used Fuji)
• 1/4 cup raisins
• 2T extra virgin olive oil
• 1 1/2 tablespoons dijon mustard (estimate; I love this stuff so I probably used more than 1.5 T!)
• 1 T lemon juice
• 1 tablespoon honey
• 2 chopped green onions

 

 

Instructions

 

Combine cabbage, endive, apple and raisins in a large bowl.

 

 

 

In a separate bowl whisk together remaining ingredients to form a dressing.

 

 

Pour dressing over cabbage mixture and toss to fully coat.

 

Because I made mine for a few days worth of meals, I separated the slaw mixture and added 2-3 T of dressing per bowl.