Spinach Salad with Shrimp and FetaBorrowed from Everyday with Rachael Ray
Serves 4...0r two if sharing with my husband
1/4 cup plus 3 T. olive oil
1 lb. shrimp, peeled and deveined
1 shallot, finely chopped
2 T. red wine vinegar
1 T. spicy mustard (I like to use a whole-grain Dijon)
1 T. honey
salt and pepper
8 oz. spinach
1/2 cup feta cheese
In a medium skillet, heat 3 tablespoons olive oil over medium-high heat. Add the shrimp and stir-fry until opaque, 2 to 3 minutes.
In a medium bowl, whisk together the shallot, vinegar, mustard and honey; season with salt and pepper. Pour in the remaining 1/4 cup olive oil in a slow stream, whisking constantly until thick. Using a slotted spoon, transfer the cooked shrimp to the dressing and toss to coat. Season to taste with salt and pepper.
Arrange the spinach on a platter or individual plates. Place the warm shrimp on top and drizzle with any remaining dressing. Scatter the feta on top.
Sweet Corn Muffins
Taken from the side of the Albers Yellow Corn Meal Box
Yields 18 muffins
1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1/2 cup yellow corn meal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 tablespoons butter or margarine, melted
*optional* 1/3 cup frozen corn (very, very good!!)
Preheat oven to 350° F. Grease or paper-line 18 to 20 muffin cups.
Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared muffin cups, filling 2/3 full.
Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm.
FOR CORN BREAD:
POUR batter into greased 8-inch-square baking pan. Bake for 35 minutes or until wooden pick inserted in center comes out clean.
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