Sunday Notes: Lunch Salads and then some Shrimp Creole

This afternoon, I made three hearty low-carb salads. Now I'm making Shrimp Creole for dinner. (I'm thinking "leftovers for lunch!") We'll eat like kings the next couple of days.

Tapas Salad
Recipe from Kalyn's Kitchen
Ingredients
3 roasted bell peppers
2 T. capers
minced garlic to taste
1 6 oz can black olives
juice of one lemon
sprinkle of vinegar, splash of olive oil
fresh herbs (I used oregano today)

Edamame, Chickpea and Green Tomato Salad
Inspired by this recipe
Ingredients
1 15.5 oz. can garbanzo beans
20 oz. cooked edamame pods
1/2 c. chopped green tomatoes

chopped cilantro

juice of 3 limes

olive oil

6 scallions, chopped

Shell the edamame and toss them with the other ingredients. Chill to let flavors meld. If you don't have green tomatoes, then omit that ingredients. I happen to have them in spades and they give this salad a tart crunch.

Spicy White Bean Salad
Ingredients
1 English cucumber, diced and drained
1 cup diced fresh tomatoes
2 T. julienned sun-dried tomatoes
1/2 small red onion, diced
1 2.5 oz. can of sliced black olives
1 15.5 oz. can cannelini beans
chopped cilantro
1 t. chili powder
1 minced jalapeno
juice of 2 limes
sprinkle of vinegar, splash of olive oil
salt, pepper to taste

Mix the veggies and spices together and let marinate in the fridge for 30 minutes. Top with canned tuna (optional) and feta.

Shrimp Creole
Ingredients
3-5 celery stalks
1 medium onion
2 cloves garlic
2 bell peppers
1 c. chopped tomatoes
tomato sauce
1 t. chili powder
oregano, celery seed, cayenne, thyme, paprika
1 1/2 pounds raw shrimp (51-60 per pound)
parsley

Directions

1. Chop the veggies.
2. Saute the celery, onion, and bell peppers until halfway cooked.
3. Add the tomatoes and garlic, cook until veggies are tender.
4. Add tomato sauce, herbs and spices. Cover and simmer for about 20 minutes.
5. Add shrimp and cover for another 5 minutes.
6. Serve on rice or quinoa, and top w/ chopped parsley.