Review: Mediterranean Shrimp and Pasta Salad June 01

[kwormann]

We had it tonight. I didnt use arugula, we used romaine instead and I changed the dressing to just contain olive oil, lemon, salt and pepper. Also, I left the onion out because I cant handle raw onion. The shrimp really grabs the kemon flavor and is so refreshing! DH gives it a 7, I give it an 8. Oh, and we grated fresh parmesan over the top.

Did I REALLY make the recipe???

Kim

[Beth]

Kim, have you tried the angel hair pasta with shrimp, feta and olives salad that I think was in the April issue? We made that over the weekend and really liked it. Sounds like you might like it too. I was also thinking that you could add some beans or a little more in the veggies. Folks who dodn't eat seafood could substitute also. Very tasty, fresh and lively.

[kwormann]

No, I havent, but it sounds good http://www.cookinglight.com/bbs/smile.gif

[crc77]

I tried the angel hair with shrimp, feta and it was very yummy. I forgot to buy the olives and it was still good!

[mariakj]

Just bought the ingredients tonight. Hope it turns out well because I hate spending a lot on ingredients when the dish turns out to be just alright. I'll let you know how it turns out.

[mariakj]

Turned out pretty good. I made the recipe with all the ingredients called for, but I did serve it warm instead of cold. It was very summery and lite tasting. We gave it a 7.

[Peggy]

My DH's quote regarding this recipe: "This is a real winner!" We definately liked it in this household. The fresh herbs (basil, parsley, and oregano) really make the salad special. I used small shrimp for convenience and thought they worked well. I don't think I would have liked it as much with the larger ones. Great summer pasta salad!

Peggy

[jliah]

We had 5 thumbs up on this recipe. The flavors were different, interesting. The leftovers were great, too. It was fantastic to be able to use a lot of herbs from my newly started herb garden (parsley, basil, and oregano).

I plan on bringing this to our big family get-together for the 4th of July. I was thinking of doubling the recipe but only using the regular amount of shrimp and then also adding about 4 oz. of lightly browned prosciutto.

I couldn't get the arugula, so I substituted an equal amount of spinach. I also have been unable to find sherry vinegar in any store around my area despite searching high and low. I think I used regular vinegar, but I may have used white wine vinegar.

[This message has been edited by jliah (edited 06-26-2001).]