“Part of the secret of success in life is to eat what you like and let the food fight it out inside.”


If you follow me on Twitter, you may be familiar with my Saturday morning tweets which usually say something like “Off to do the usual Saturday morning stuff. I’m so domestic, I can’t stand myself”. And that “stuff” always involves food shopping.

I love food shopping. I hear there are people who hate food shopping; I don’t speak to those people. No, that’s not entirely true. I don’t understand people who hate food shopping.

What could be more fun than going to the supermarket? You buy stuff to cook with, you make it and then you eat it!

Unless you don’t feel like running out to the supermarket or cooking, of course. And today’s one of those days for me. I picked up a pound of frozen shrimp and some cheese tortellini at the supermarket last week and put them in the freezer, knowing I’d be looking for them sooner rather than later. 



So, tonight’s dinner is going to be a shrimp and tortellini salad with semolina bread. The tortellini salad is my take on “Dom’s Seafood Pasta Salad” from ““Eat This!”. The original recipe calls for dressing that’s made with olive oil, fresh lemon juice, basil leaves, minced garlic and grated Parmesan cheese, which is pesto. There’s good commercial pesto out there, and that’s what I usually use. It is better with homemade pesto, but if you’d prefer to use your own, go for it.

The original recipe serves 8 to 12 people, but I’ve scaled it down to serve 4-6.


Tortellini and Shrimp Salad

  • 1 pound of cheese tortellini (do not defrost frozen tortellini!)
  • 1 pound of medium or large shrimp, in the shell
  • About ½ cup of pesto
  • Juice of ½ lemon
  • finely grated Parmesan, if you like
  • salt and freshly ground black pepper, to taste
  1. Bring a pot of water to a boil. Add a teaspoon of salt, and bring the water back up to a boil.
  2. Add the tortellini, give it a good stir, lower the heat to a simmer and let it cook for about 2 minutes. Once they start floating to the top, they’re about done. Fresh torts should be done by then and frozen ones might need another minute or two. If you’re in doubt, scoop one out and eat it, lol!
  3. When the torts are done, drain them in a colander. Put them into a large mixing bowl.
  4. Once again, bring a pot of water to the boil, add a teaspoon of salt, and bring the water back up to the boil. Add the shrimp, give it a good stir, and lower the heat to a simmer.
  5. Cook until the shrimp are pink; this will take only around 5 minutes or so. When they’re pink, they’re done!
  6. Drain them in the colander, rinse them with cold water and peel. Add the shrimp to the tortellini.
  7. Add the pesto, lemon juice, salt and pepper to the salad. Give everything a good toss and see if it needs anything.




4 responses »

  1. I will freely admit that I’ve never had store-bought tortellini, but this sounds like it is MADE of yum. Besides, you know I lurve shrimp (even though the divine Paul doesn’t, bless his heart). Thanks sweetie! I will be trying this recipe this very weekend (before the grilled meat-a-palooza planned for Monday, of course).


  2. Okay, as promised and AT LAST, here is the recipe for the divine Paul’s chess pie. It is super simple and made of delicious. Enjoy!

    3 eggs, beaten
    1 stick margarine, melted (do NOT substitute butter; it will not turn out right. Trust us on this.)
    1 1/2 cups sugar
    1 tsp vanilla extract
    1 tbsp yellow cornmeal
    1 tbsp white vinegar

    Mix all ingredients in a bowl until well-blended. Pour into a pie shell (we use Kroger brand frozen pre-made deep-dish because it’s easy, but if you’re feeling enterprising, you can make your own).

    Bake at 375 for 35-40 minutes (or until the top crust is golden brown). If it gets close to done, turn the oven off and leave it there to cook, making sure to watch in case it gets too done.

    The pie will set-up after it cools. Can be eaten warm but will be a different taste and texture when cooled. Paul says it’s usually best if it sits overnight, but YMMV. 🙂

    Good luck with everything, and enjoy the hell out of this. *mwah*


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