Ina Friday falls on the first Friday of the month when a group of bloggers come together to blog about one of Ina Garten recipes and make the food from the original recipe. Another option we have is to create a new recipe, or modify one of her recipes after being inspired by it. I’m taking the second road and developing a similar recipe, but with a couple of twists.
It’s good to be back this week for Ina Friday because I’m excited about the salad I’m sharing with you today. From the title you already know it’s arugula, shrimp and watermelon salad, but what you don’t learn from the title is how good this salad tastes. It’s the definition of yum. What makes this salad interesting is the blending of peppery, sweet, salty, creamy and piquant.
I first saw this healthy vegetarian recipe on Ina’s website. Adding the shrimp was an idea I got from a restaurant in New York that served a watermelon salad with octopus. Unfortunately the name of the restaurant is gone from my mind, but the memory of the salad is still wafting around in my head. I recall the dish would have been better without some of the ingredients but what stood out was the octopus with the watermelon. The sweet and salty seawater flavor fused really well with the fruit and whatever green it was. I know more people, especially kids, would have reservations about eating octopus, and it’s not so easy to find either, so I decided to use shrimp instead. Cooking the shrimp in olive oil with garlic added another complimentary layer of flavor, too. Who would thought garlic together with watermelon, but it works!
And by the way, if you have never been to New York City, you must go, and take a suitcase full of money with you. The city is not cheap. There are fun things you can do for no money like riding the free ferry to Staten Island and back, walking in Central Park, walking on the Highline, or visiting and walking around Times Square. You probably get the picture by now—take some good walking shoes. You’ll need money for the attractions, great restaurants, sight seeing activities, boat rides, and theater. We saw the Book of Mormons. What an introduction to the theater for my 16 year-old son. Hilarious!
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- ½ pount medium shrimp, raw
- 2 ounces baby arugula leaves, rinsed under cold water
- ½ pound seedless watermelon, 3/4-inch cube (without the rind)
- 3 to 4 thin slices red onion, cut in half
- 2 teaspoons olive oil
- 1 tablespoon fresh lemon juice
- ¼ cup feta cheese
- Salt and freshly ground black pepper to taste (1 figured in 1/8 teaspoon salt)
- ½ pound shrimp, medium size, washed and patted dry
- 1 teaspoon garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon feta cheese
- Heat 1 tablespoon extra virgin olive oil with 1 teaspoon minced garlic in a small skillet. When the garlic starts to turn white, stir and count 10 seconds and then add the shrimp. Stir it around well.
- When the shrimp are white on the bottom side flip them over, cover with a lid and remove the pan from the heat. Allow them to finish cooking with the steam for 3 minutes.
- Place the arugula, watermelon, red onion and ¼ cup feta cheese in large bowl. Drizzle 2 teaspoons olive oil over the salad, followed by the 1 tablespoon lemon juice. Sprinkle with salt and pepper and lightly toss the salad.
- Add ½ the shrimp and the juice from the pan to the salad and toss lightly.
- Place the remaining shrimp on top of the salad and decorate with some of the red onion. Top with one tablespoon feta cheese and sprinkle with salt and pepper.
**Cooking time for the shimp is about 2-1/2 minutes and there are 3 minutes unattended time while the shimp steam finishes in the pan.
Weight Watchers Points Plus: 9 per serving and there are 2 servings.
Please visit the other member participating in Ina Friday to see what delicious food they’ve cooked up: