Roasted Shrimp Salad with Thyme and Lemon Frico

Are you all still eating light and doing more exercise to keep up with your New Year Resolutions?  Oh, it's just a friendly reminder!  You don’t need to feel guilty if you have already forgotten all about the resolutions.  After all, I don’t really make resolutions anymore since years ago.  Besides, eating well and exercising more should be a second nature and a daily habit... not just for the first month of the year.  Yeah, sadly, that’s the length of time that most people (including me) really follow through with their new year resolutions.  So, let’s make eating well a year round thing, and not just for the sake of resolution, shall we?  By the way, eating well doesn’t mean scarifying flavors either, that is a big-mistake/wrong-impression on eating healthy.  May I introduce you to this scrumptious Roasted Shrimp Salad with Thyme and Lemon Frico?  Don’t worry, I will still post sweets and treats recipes that I made.  I believe moderation is the key on those, don’t you agree?



Back to this salad, have you ever tried a frico?  It is a (Italian) cheese crisp.  It consists of a wafer of shredded cheese, baked or fried until crisp (I baked).  The cheeses often used are Montasio, Parmesan or Mozzarella.  I used Parmigiano-Reggiano, and jazz it up with some fresh lemon zest and fresh thyme leaves.  They make the best garnish on soup, salad, stew, or anything that you love to add a nice salty crunch.  Besides looking gorgeous, the frico tastes wonderful as well. It’s salty and cheesy; the thyme leaves add a hint of earthiness and the lemon zest brightens up the whole crisp.  The texture is super crunchy, yet, melt in your mouth the moment you bite into one.  It’s magical.



Let me show you how I make them.

1) Grade some Parmigiano-Reggiano

2) Add lemon zest and thyme leave and mix well

3) Spoon them onto silpat or parchment lined baking sheets.  Slightly flatten them with the back of a spoon.

4) Bake at 375 degree F for 8 to 10 minutes and let them cool on the pan over a wiring rack until cool. 



Super simple to prepare, isn’t it?  The flavor is complex and beautiful.  They paired well with this Roasted Shrimp Salad.  In this salad, I used juicy and crispy Fuji Apples, roasted zucchinis that are tender, and crunchy roasted shrimps and super rich and creamy avocados.  The dressing is simple, a little lemon juice, agave, salt and pepper, and 2 tablespoons of Japanese Mayo; yes, that’s all you needed and that’s all I used.  You don’t want too much Mayo in your dressing because as you toss the salad together, the ripped avocado will break up a little and creates the most creamy “dressing”, hence the slightly greenish color of the salad. 



You can serve this salad on a plate as an entree, or in a small cup as an elegant appetizer.  Either way, your eyes and tummy will thank you.  And oh, you’re very welcome.  Until next time, take care and let’s all eat better together.

Palmiers 2 ways—Italian Savory Palmiers & Vanilla Sugar Palmiers

Palmiers are one of my all time favorite cookies.  Some people call them elephant ears, palm leaves, or French Hearts.  Back in Hong Kong, we called them butterfly cookies.  And these butterflies always fly their way straight into my tummy.  No matter what you call them, they are definitely decadent treats.




You can find sweet palmiers at many bakeries or even packaged ones from supermarkets in the cookies isle.  However, if you’ve never tasted a fresh palmier from the oven, I highly recommend you to make some.  Not only they are easy to make, they are WAY better than the packaged ones from the grocery.  The ingredients are super simple as well.  There are only 3 ingredients for the sweet palmiers.  Thanks for the convenience of store bought puff pastry, all you need are vanilla sugar and salt to make this treat.  They are elegant for parties, and simple to make on any afternoon if you want a quick pick me up treat. 

Click here for the post to read about how to make your own vanilla sugar at home.  Otherwise, they are just one click away if you prefer to order them online.




Onto the Italian Savory Palmier.  These are definitely wonderful appetizers and perfect for any parties or gatherings.  You can fill the dough ahead of time and keep it chilled in the refrigerator.  Then, simply cut out individual cookies and bake them right before your party.  They are unique and packed with tons of flavors.  Crispy and buttery puff pastry, filled with the classic Italian flare of pesto, sundried tomatoes and parmesan cheese.  The pine nuts add a crunchy texture and wonderful nutty flavor. Since a package of puff pastry comes with two sheets, you can (and should) definitely try both recipes out.  

Thank you for stopping by today, I hope you’ll enjoy today’s recipes. 







P.S.:  I think these cookies are in perfect shapes for Valentine's Day too!

Roasted Asparagus and Shrimp Salad

Summer is almost coming to an end, almost.  I’m still enjoying the hot weather before I have to re-arrange my closet (and my kids’) again.  Packing up the summer clothes and digging out the sweaters and jackets... the thoughts of them give me headache when thinking about it.  Instead, let me enjoy a plate of refreshing salad and wash it all down with a passion fruit ice tea.  I’ve been having salad for dinner quite often lately, at least 4 time a week, hoping to offset the sugar intake from the first half of the year.  Hahaha….does it work that way?  Probably not, but it makes me feel good, both physically and mentally, when I’m eating healthy.



The Roasted Asparagus and Shrimp Salad is one of my favorite.  It's flavorful and satisfying!  Not to mention that it is also very figure friendly and nutritious.  I always make my own salad dressings so they match perfectly with the ingredients.  Besides, I think the "store shelf" dressings are just too greasy…. with ingredients that are difficult to pronounce!  When it’s super simple to make your own, why pay more for the preservative or whatever they put into that bottle?!

With a salad this yummy, who wants summer to end so soon!?