Shrimp | Mommie Cooks!

I was perusing through the pages of Cooking Light online the other day when I came across this column discussing the art of creating a radically simple vinaigrette. Vinaigrette, in my most humble of opinions, is a seriously powerful tool to have in your kitchen arsenal. Simply grab some oil, add in a bit of acid and you’ve done it. Want an Asian salad dressing? Use sesame oil and rice vinegar. Add in a little soy sauce and lime juice and you’re ready to dress. Looking for a more classical Italian? Change the sesame oil to olive, the rice vinegar to white wine vinegar and throw in a basil leaf or two and some mustard. Presto chango, you’re ready to dress. It kind of makes you wonder why you’d ever buy a bottle at the grocery store when it’s so easy to put one together in your own kitchen.

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Summer is all about simple, light dishes and this tropical shrimp ceviche fits the bill. With a handful of ingredients that are merely sliced, stirred and served, it doesn’t come much easier. The flavor, on the other hand, is anything but. The tropical sweetness of the kiwi and mango meeting the meaty succulence of the shrimp, makes for a satisfying snack that will keep you repeatedly coming back for just one last dip in the dish.

I, myself, pretty much consumed half the bowl last night while glued to a riveting episode of So You Think You Can Dance. If you didn’t have the opportunity to watch it, Lady GaGa was guest judging and man, talk about the opposite of simple. From the blue hair, to the red cartoon looking sailor hat, to the two plus foot high shiny red funk boots, she had it going on. I’m not sure what “it” is, but she certainly takes the crown.

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Shrimp Pasta with Strawberry Champagne Vinaigrette

Tropical Shrimp Ceviche