Interesting that I was concerned about grapefruit and drugs yesterday and Denise discovered, by Googling, that you have to have a lot of grapefruit for it to do any real harm.
We did our shopping again today and by the time Matt had pushed the buggy upstairs we were both knackered and so I have asked the Community Service people to resume our shopping trips. $15 is very expensive but these days it's the way we have to go. The big grouse I have is - I don't need a vehicle to drive me there, just a person to help me bring it upstairs.
This is a recipe I picked up today from World Wide Recipes and thought it sounded good. Plus pretty simple to make. I've always got cans of white beans and I certainly have shrimp in my freezer. Actually I think the tails have been left on in the picture. However, the Chef at WW Recipes is one of the few who agrees that tails should not be left on. They are, in my opinion, just a nuisance.
Tuscan Shrimp and White Bean Salad
1 lb (450 g) frozen cooked shrimp, thawed and tails removed
1 15-oz (425 g) can cannellini beans, rinsed
1 cup (250 ml) cherry tomatoes, halved
1/2 cup (125 ml) diced red onion
1/4 cup (60 ml) extra-virgin olive oil
2 Tbs (30 ml) red wine vinegar
1 clove garlic, passed through a garlic press
Salt and freshly ground pepper to taste
Salad greens for garnish
1. Combine the shrimp, beans, tomatoes, and onion in a mixing bowl. Whisk together the olive oil, vinegar, garlic, salt, and pepper and pour over the shrimp mixture. Toss gently to combine and refrigerate until ready to serve. Serve on a bed of salad greens.
Servings: 4
Source: WW Recipes
Have a great day
We did our shopping again today and by the time Matt had pushed the buggy upstairs we were both knackered and so I have asked the Community Service people to resume our shopping trips. $15 is very expensive but these days it's the way we have to go. The big grouse I have is - I don't need a vehicle to drive me there, just a person to help me bring it upstairs.
This is a recipe I picked up today from World Wide Recipes and thought it sounded good. Plus pretty simple to make. I've always got cans of white beans and I certainly have shrimp in my freezer. Actually I think the tails have been left on in the picture. However, the Chef at WW Recipes is one of the few who agrees that tails should not be left on. They are, in my opinion, just a nuisance.
Tuscan Shrimp and White Bean Salad
1 lb (450 g) frozen cooked shrimp, thawed and tails removed
1 15-oz (425 g) can cannellini beans, rinsed
1 cup (250 ml) cherry tomatoes, halved
1/2 cup (125 ml) diced red onion
1/4 cup (60 ml) extra-virgin olive oil
2 Tbs (30 ml) red wine vinegar
1 clove garlic, passed through a garlic press
Salt and freshly ground pepper to taste
Salad greens for garnish
1. Combine the shrimp, beans, tomatoes, and onion in a mixing bowl. Whisk together the olive oil, vinegar, garlic, salt, and pepper and pour over the shrimp mixture. Toss gently to combine and refrigerate until ready to serve. Serve on a bed of salad greens.
Servings: 4
Source: WW Recipes
Have a great day
