Last spring, my step daughter came to visit. After a long (and fun) day of tasting wine in the warm VA sun, we stopped at Whole Foods on our way home to pick up something for take out. As it turned out, no one could make up their mind about what to eat - I was tired and grumpy, and my husband just looked at me and said "can you please just figure this out?" I huffed away with my mighty hand basket and headed to the produce. There I picked up a pint of grape tomatoes, a cucumber, an orange pepper - then I picked up a pound of frozen shrimp that was cooked, shelled, and deveined. I then headed to the fresh pasta isle and picked up a 16oz pack of cheese tortellini (both Rob and Erin are happy, happy people if there is tortellini in their life). And that's how this recipe came to be - and it's one of our very favorite summertime meals.
Shrimp Tortellini
Cook the tortellini according to the package. Drain and let cool.
If you're using the frozen, precooked shrimp, place them in a colander to defrost. Once they're defrosted, remove the tails and lay them on a paper to drain. If you have fresh shrimp, cook, peel, devein, and cool (the frozen shrimp are MUCH easier. Sometimes you can find fresh shrimp that's already cooked too - that's the ticket).
Chop the tomatoes, cucumber, and pepper and put in a large bowl. Place the shrimp on top of the vegetables. Sprinkle the shrimp with old bay seasoning to taste.
Pour about four tablespoons of the Lemon Mustard dressing on the shrimp and veggies (or to taste - you'll want the dish to be nicely coated with the dressing, but not have dressing "soup" at the bottom of the bowl).
Once the tortellini is cooled, add it to the shrimp and veggies. Add about four or so more tablespoons of the dressing to the top. Mix thoroughly. When done, add the fresh basil to the top (I like to cut the basil into ribbons). My husband loves to add fresh ground Romano cheese to this dish - I bet Parmesan cheese would be good, too.
(AN ASIDE: This particular batch doesn't have the orange peppers in it - and it's good anyway)
Lemon Mustard Dressing (This dressing is EXCELLENT on salads and works well as a marinade as well)
· 3/4 cup extra virgin olive oil
· 4 cloves of garlic (Trader Joe's Frozen Garlic works great with this recipe!)
· 2 tablespoons white wine vinegar (I like Rice vinegar)
· Juice from one lemon
· 1 T Dijon mustard
To make the dressing, combine the vinegar, lemon juice, mustard, and garlic in a medium mixing bowl. Whisk to blend. Gradually add the olive oil in a thin stream, whisking constantly until well blended and smooth.
Shrimp Tortellini- 1 16oz Cheese Tortellini (FRESH is best)
- 1 lb Shrimp
- 1 pint Cherry Tomatoes, cut in 1/2
- 1 Cucumber, chopped
- 1 Orange pepper, chopped
- Lemon Mustard dressing (recipe to follow)
- Old Bay seasoning to taste
- Fresh Basil to taste
Cook the tortellini according to the package. Drain and let cool.
If you're using the frozen, precooked shrimp, place them in a colander to defrost. Once they're defrosted, remove the tails and lay them on a paper to drain. If you have fresh shrimp, cook, peel, devein, and cool (the frozen shrimp are MUCH easier. Sometimes you can find fresh shrimp that's already cooked too - that's the ticket).
Pour about four tablespoons of the Lemon Mustard dressing on the shrimp and veggies (or to taste - you'll want the dish to be nicely coated with the dressing, but not have dressing "soup" at the bottom of the bowl).
Once the tortellini is cooled, add it to the shrimp and veggies. Add about four or so more tablespoons of the dressing to the top. Mix thoroughly. When done, add the fresh basil to the top (I like to cut the basil into ribbons). My husband loves to add fresh ground Romano cheese to this dish - I bet Parmesan cheese would be good, too.
(AN ASIDE: This particular batch doesn't have the orange peppers in it - and it's good anyway)
Lemon Mustard Dressing (This dressing is EXCELLENT on salads and works well as a marinade as well)
· 3/4 cup extra virgin olive oil
· 4 cloves of garlic (Trader Joe's Frozen Garlic works great with this recipe!)
· 2 tablespoons white wine vinegar (I like Rice vinegar)
· Juice from one lemon
· 1 T Dijon mustard
To make the dressing, combine the vinegar, lemon juice, mustard, and garlic in a medium mixing bowl. Whisk to blend. Gradually add the olive oil in a thin stream, whisking constantly until well blended and smooth.
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