Saturday, June 12, 2010

Shrimp Salad and Potato Cake

Happy weekend everyone! I have to go to work later, but at least I was able to sleep in! Saturday mornings are always my favorite. Drinking coffee, relaxing and no pressure of needing to be productive! Something new that I found this week is Skype, a video chat service on your computer. I had heard about it, and the other day my sister told me to download it. It was so fun to talk to her face-to-face, then Jeffrey would pop his head in a say something every few minutes, haha. I also talked to my mom and my brother the other day. It is much better than the phone because you feel like you are right there. Also the conversations are better since you can't walk around doing other things like you would if you were on the phone. Being so far away it is a nice way to get in touch. Now I need more of my friends and family in Texas to get it too!

Jeffrey and I both had events the other night so I made us a nice lunch instead.

I have made several potato dishes lately because some potatoes were accidentally ordered at Dream Dinners that were not needed so they let the staff take some home. I love free food! This potato cake is pretty much a large hashbrown, that works for me!
The shrimp salad is a Paula Deen dish that I adjusted a little. I made this several years ago and couldn't find the original recipe. I remembered after cooking the rice that I did it wrong...wait you will see! It still turned out ok.

Paula Deen's Shrimp Salad and a Crispy Potato Cake

Potato Cake
4 small Potatoes (I had 2 random red potatoes and 2 random baking potatoes that were about to go bad so I used them both)
2 Tb butter
1 Tb olive oil
Optional: Truffle Oil (yes I found another place for it!)

For our wedding, we received the slicer/shredder attachment for the kitchen aid mixer and this was my first time to use it. It was fun!

Wash and peel potatoes.

Shred potatoes into a bowl.
Melt 1 Tb of butter and 1 Tb of olive oil in a pan.
Lift the shredded potatoes out of the bowl. Don't squeeze all the juice out because the starch in the juice will help hold the cake together.
Press into pan.
Cook for about 5 minutes on medium.
Turn the cake onto a plate. Meanwhile heat the other Tb of butter and 1 Tb of truffle oil in the pan.
Slide potato cake back into pan, uncooked side down. Cook for another 5 minutes then slide onto a plate.
Season with salt. Cut and serve.

Paula Deen's Shrimp Salad
1/2 Pound Shrimp
1 1/2 cups uncooked white rice
3/4 cups of mayo (more or less)
Old Bay shrimp boil seasoning
3 Tb Capers
4-5 Green Onions
Salt and Pepper to taste

I forgot to take a picture of the shrimp boiling. Boil shrimp according to old bay directions. Remove the shrimp and use the cooking water to cook the rice. This picture is wrong, I forgot to cook the rice in the shrimp cooking water, therefore I had to add more seasoning later.
Let the shrimp cool. Remove tails then chop into small pieces.
Also chop the green onions.
Mix rice, shrimp, onions and capers in a bowl.
Stir in mayo. I may have only used 1/2 cup, I don't like a whole lot of mayo, so mix some in the add more if needed.
I had to add some of the shrimp water. (since I missed the rice cooking step)
I also added some cayenne pepper (this might be something you would like if you want more spice). Mix and chill for 1 hour before serving. I didn't have very long to chill mine (Protein Boy was complaining that he was hungry, PS it was only 12 o'clock by the time I finished...) I put it in the freezer while I cleaned the kitchen just so it wouldn't be warm (mayo salad and heat are gross).

This was a delicious lunch! I may need to make more potato cake soon...

No comments: