Michael’s Summer Salad w/Shrimp, Strawberries, & Blue Cheese

One of my favorite things about cooking is that it’s the world’s best excuse to hangout with your friends.  Cooking is always about the food, but more importantly, it’s about the people that cook the food.

This past weekend, I got to enjoy the cooking of one of my near and dears–Mr. Michael Agan of New Orleans fame.  Michael is John’s better half (although if I had to pick a half, I don’t know which one I’d pick.  I’d probably just saw both of them in half and…wait…this analogy isn’t quite working).

The point is, Mike is an awesome cook.  He makes the yummiest stuff (see Mike’s Monkey Bread for an example) and this dish is no exception: perfect for a get together with friends for the new True Blood episode, or just a light, filling dinner on a balmy summer night in New Orleans, Michael’s Salad with Shrimp, Strawberries, and Blue Cheese is a clearly delicious treat.  Well, let him explain.  Please welcome guest cook and fabulous friend Michael Agan with his “Summer Salad with Shrimp & Blue Cheese”:

Summer Salad with Shrimp & Blue Cheese

“The salad. THE SALAD! Sooo easy, and so versatile. I started making this salad a few years ago when I lived in the French Quarter. A fast and easy dinner with wine on the balcony after a long day at work – perfect! The ingredients are ALL changeable, which is the best part of this recipe. The spinach, diced red onions, and balsamic and evoo are the only things that stay the same. I’ve used chicken or steak instead of shrimp, feta or fresh parmesan instead of blue cheese, blueberries (or even peaches!) instead of strawberries, walnuts or pistachios instead of the pecans. Add some good crusty bread (or Seeduction bread), and a bottle of wine and you’ve got a Clearly Delicious meal for any night of the week, whether you’re feeding 1 person or 6!”

Ingredients:

* 2 bags of spinach

* 1/4 red onion, diced

* 3 cups cooked Shrimp (can substitute chicken, or steak)

* 1 – 1 1/2 cup Strawberries, quartered (can substitute blueberries, or peaches)

* 1/2 cup Blue Cheese (can substitute feta or parmesan)

* 1 cup Marinade, anything works really, it just depends on your flavor preferences; Mike chose a Baja Chipotle flavor for marinading the shrimp (see “Baja Chiptle” by Lawry’s)

* 1/2 cup Fresh Market Bourbon Praline Pecans (can substitute walnuts, or pistachios)

* Balsamic Vinegar & Olive Oil, to taste & as dressing

1.) Wash ingredients and prep: wash spinach and strawberries.  Add spinach to a large serving bowl that’s big enough for tossing.  Remove stems from strawberries and quarter.  Add to bowl.

2.) Clean shrimp (wash; devein and remove heads if necessary).  Add to a marinading bowl and add 1 cup marinade sauce (Mike used a “Baja Chipotle” marinade by Lawry’s).  Refrigerate until ready to cook.

3.) Assemble rest of the salad: add onions, pecans, and blue cheese to spinach and strawberries.

4.) Cook shrimp right before serving: since shrimp has been marinading, your skillet or frying pan will need no oil or butter.  Cook on both sides until pink.

4.) Add shrimp to large salad bowl, but do not toss.  Serve with olive oil and balsamic vinegar as dressing.  Enjoy! Makes…a lot.  Probably around 8-10 servings.

Michael's Summer Salad w/Shrimp, Strawberries, & Blue Cheese, 5.0 out of 5 based on 2 ratings Google+