Hot Shrimp and Beet Salad (Serves 2)
Plain beets are boring, but pickled beets are tasty. Adding a generous amount of apple cider vinegar to plain beets makes them taste pickled and is lots cheaper than buying pickled beets. I like them hot with onions and olive oil and shrimp. I bet you would too.
Prep Time and Cook Time: 10-15 minutes
20 or so frozen, cooked shrimp
2 15 ounce cans of sliced beets
1 sweet yellow onion
Apple cider vinegar
Extra virgin olive oil
Directions: Place about 20 frozen shrimp under running water in the sink to defrost quickly. Chop onion into bite-sized pieces. Add one or two tablespoons of olive oil to a wok over medium heat. Add onion and let cook until soft. Open cans of beets and discard liquid. Slice beet slices into small, bite-sized pieces. Add beets to wok. Season with salt, garlic powder, and black pepper to taste. I like a nice dusting of each. Add apple cider vinegar generously until everything is well coated with it. Add a good glug of olive oil. Stir everything together well. Lay shrimp across the top and season with garlic powder and black pepper to taste. Cooked shrimp is already salted, but you might want to add a little more if you like salt. Cover and let shrimp heat through with the beets for several minutes. Transfer everything to a plate and enjoy!
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