Thursday, May 23, 2013

A Healthy Shrimp Salad

Margaret Wise Brown (May 23, 1910 – November 13, 1952) was a prolific American author of children's literature, including the books Goodnight Moon and The Runaway Bunny both illustrated by Clement Hurd.
Brownie as she was known to her friends, had a revolutionary idea about children's stories: She felt kids would rather read about things from their own world than fairy tales and fables.
She was a lovely green-eyed blonde, extravagant and a little eccentric. I loved her free spirit when with her first royalty check, she bought a street vendor's entire cart full of flowers, threw a party at her Upper East Side apartment to show off her purchase and new book. She was a prolific author who wrote nearly a hundred picture books under several pen names and sometimes keeping six different publishers busy at once with her projects. She was known to produce a book just so she could buy a plane ticket to Europe.
She never had children of her own, but she left the royalties for most of her books to a nine-year-old neighbor boy, Albert Clarke. Her estate was once worth a few hundred dollars, and now amounts to about $5 million — or rather, it would, had Clarke not squandered the inheritance, spending his life in and out of jail, throwing away clothes when they get dirty, and making a succession of bad real estate deals.

Brown once said, "A good picture book can almost be whistled. ... All have their own melodies behind the storytelling."

The Huffington Post wrote an article January 7, 2012 called Undiscovered Ingredient: Goya Adobo Seasonings.
The article begins Have you ever discovered a new item or ingredient in your supermarket and thought: Why haven't I've seen this before? 
Well this is exactly how I felt looking at this shrimp recipe below which called for a spice I had never heard of Goya Adobo. After a bit of research I found out it is a premixed Latino seasoning that is a blend of oregano, garlic, salt, pepper, lemon, cumin and bitter orange. It can be used on meats, poultry and fish. 

This link below features many recipes that use the seasoning.

Shrimp Salad on Whole Wheat
recipe adapted from Weight Watchers
Cook's note: Taste test spice amount before completing the dish-you might want to increase slightly the dill and Goya Adobo. 
  • 3/4 lb. cooked shrimp
  • 2 celery stalks diced
  • 1-2 TB. diced red onion
  • 2 TB. Miracle Whip or Hellmann's light
  • 1 TB. fat free Greek yogurt
  • 1/4 tsp. Goya Adobo
  • salt and fresh ground pepper
  • thin slices of cucumber
  • 1/4 tsp. dill
  • Thaw shrimp and cut each piece in half 
  • Dice celery and red onion
  • In a large bowl mix Miracle Whip, yogurt, dill and Goya Adobo
  • Add to this mixture to shrimp, celery and red onion
  • Refrigerate 3 hours
  • Toast whole wheat bread and cut into a round shape
  • On each toasted bread slice, add 2 cucumber slices and shrimp salad mixture-sprinkle with dill on top to serve   

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