Tag Archives: cold

Fire & Ice Shrimp Salad

18 Jul

 This week, it has been piping hot in much of the country.  In our area, the heat and humidity have combined to make the outside feel like a sauna.  The kind of sauna that I would love at a spa, but hate to encounter every time I step out the door.  This kind of heat makes doing anything feel awfully taxing, especially cooking.  Yesterday, the idea of turning on the stove, oven, or even the microwave seemed almost more than I could bear (side note: I would have made the worst pioneer ever). 

I pulled a bag of shrimp from the freezer and thawed 6 oz (for the size I was using, there were 18 shrimp).  After thawing, I removed the tails and chopped them up, then added some chopped veggies.  This completed the work portion of the recipe, which was good because I was hot already.  I made a light dressing using reduced-fat mayo and greek yogurt, then tossed in a bit of heat with garlic and tabasco.  There are more ingredients and actual measurements below, but my point is this: the entire recipe is complete after a bit of chopping and stirring. 

This recipe is easy, delicious and flavorful.  Having said that, I feel like I should also point out that if you have children like mine, they will not eat this.  But that is okay, because you will want to keep it all for yourself.

Fire & Ice Shrimp Salad
Serves: 3
Serving Size:  ½ c.

6 oz. cooked shrimp, peeled and chopped
1 roma  tomato, seeded and chopped
½ cucumber, peeled, seeded, and chopped
1 green onion, chopped
2 T. reduced fat mayo
2 T. greek yogurt
1 clove garlic, chopped
1 t. lemon juice
1 t. water
½ t. Worcestershire
6 shakes tabasco

In a large bowl, add shrimp, tomato, cucumber, and green onion; stir to combine.

In a food processor, add mayo through Tabasco and pulse until well blended.  Spoon onto shrimp mixture and stir well until everything is mixed and evenly coated. 

Refrigerate for at least one hour, stir, then serve.


  • This salad can be eaten with a fork or placed on top of lettuce leaves for a pretty side dish or starter.
  • I served it as a light lunch and used bell pepper, cucumber, and crackers to scoop up the shrimp salad.  The calories will vary based on what you serve as the sides for this dish.  Veggies are the lowest (1/3 bell pepper = 12 calories, 1/3 cucumber = 15 calories, flatbread crackers = 10 calories each)
  • This salad has a slight kick to it.   Adjust the heat by increasing or decreasing the amount of Tabasco.
  • This can be made up to 2 days ahead, but is best on day one.
  • This can easily be made non-dairy by substituting non-dairy sour cream for the greek yogurt. 

 Estimated Calories:  81 cal/serving (salad alone),  178 cal/serving (as shown in photo with sides for scooping)

Print it: Fire & Ice Shrimp Salad

Cold Macaroni Salad with Ham

27 Jun

When I was a kid, on super hot days my mom would declare it too hot to cook, and would whip up a batch of Cold Macaroni Salad with Ham.  So now that I’m an adult, when it’s hot and humid, the only thing that appeals to me is Cold Macaroni Salad with Ham.  It is the perfect combination of light-rich-sweet-saltiness that hits the spot when its piping hot outside.  It is easy to make, and keeps for a few days in the refrigerator, as long as my kids don’t live with you.  I’ve modified the original recipe a little to make it slightly lighter and less oniony.  We usually serve this as a main meal, but it would make a fine side dish as well.

Cold Macaroni and Ham Salad
Serves: Approx. 6 main servings

2 c. uncooked macaroni shells
2 c. ham, diced
1 c. celery, chopped
2 T. onion, finely diced
1 t. kosher salt
3/4 c. reduced-fat olive oil mayo
1/2 c. brown sugar
1 T. cider vinegar
1/2 c. cashews

In a pot of boiling water, cook macaroni shells until al dente.  Rinse under cold water and drain.

In a large bowl, add cooled macaroni shells, ham, celery, onion, and salt.  Stir to combine.

In a small bowl, mix together mayo, brown sugar, vinegar until well blended.  Pour over macaroni mixture, and stir until everything is coated in dressing. 

Refrigerate for at least one hour.   When ready to serve, scoop into a bowl and top with a few cashews.

Estimated Calories:  386 per serving

Print it: Cold Macaroni and Ham Salad