Cool off with this warm-weather favorite. A garnish of fresh shrimp relish provides the finishing touch.
- 2 teaspoons extra-virgin olive oil
- 3/4 pound peeled and deveined medium shrimp, chopped
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- 2 cups quartered grape tomatoes
- 1/3 cup fresh cilantro
- 2 1/2 cups chopped English cucumber
- 1 cup fat-free, lower-sodium chicken broth
- 1 cup whole-milk plain Greek yogurt
- 1/4 cup chopped onion
- 2 tablespoons fresh lime juice
- Dash of ground red pepper
- 1 large garlic clove, peeled
- Heat oil in a skillet over medium-high heat.
- Sprinkle shrimp with 1/4 teaspoon salt, 1/4 teaspoon black pepper, cumin, and paprika.
- Add shrimp to pan; sauté 2 minutes or until done.
- Stir in tomatoes; remove from heat.
- Add cilantro.
- Place remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, cucumber, and remaining ingredients in a blender; process until smooth.
- Ladle 1 cup soup into each of 4 bowls; top with 3/4 cup relish.
Used as both a mix for a dip and a dressing, this tangy ranch mix is both tasty and versatile.
- 1/3 cup buttermilk blend powder
- 1/4 cup dried parsley flakes
- 2 tablespoons dried minced onion
- 2 teaspoons salt
- 2 teaspoons garlic powder
Additional Ingredients for Salad Dressing
- 1 cup reduced-fat mayonnaise
- 1 cup plus 6 tablespoons buttermilk
Additional Ingredients for Dip
- 2 cups (16 ounces) reduced-fat sour cream
- Combine the first five ingredients.
- Store in an airtight container in a cool dry place for up to 1 year.
Yield: 4 batches (about 3/4 cup).
For Salad Dressing
- In a small bowl, whisk the mayonnaise, buttermilk and 3 tablespoons mix.
- Refrigerate for at least 1 hour.
Yield: about 2 cups.
- In a small bowl, combine sour cream and 3 tablespoons mix.
- Refrigerate for at least 2 hours.
- Serve with assorted crackers and fresh vegetables.
Yield: 16 servings per batch.
This recipe looks and tastes like you spent lots of time and effort, but it’s super easy. And you can use any kind of ice cream. My kids like chocolate chip ice cream the best. In addition to its flavor versatility, this recipe is a great make-ahead choice and you don’t need to heat up the oven.
- 3-3/4 cups crushed cream-filled chocolate sandwich cookies
- 1/2 cup butter, melted
- 1 jar (16 ounces) hot fudge ice cream topping, warmed
- 1/2 gallon coffee ice cream, softened
- 1 carton (8 ounces) frozen whipped topping, thawed
- Chocolate curls or sprinkles, optional
- Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a 13-in. x 9-in. dish.
- Freeze for 1 hour or until firm.
- Spread hot fudge topping evenly over crust; freeze for 30 minutes.
- Layer with ice cream and whipped topping. Cover and freeze for 8 hours or overnight.
- Garnish with chocolate curls or sprinkles if desired.
Yield: 15 servings.