Greetings and salutations!
Yes, Meredith is my name, and expat is my present status! I moved to Europe ten years ago, and I love it, but it has been a crazy, and intense roller-coaster ride. I am currently located in Dublin, but my holidays are spent in Germany and my summer months in Greece. You can’t get crazier than that! Well, I guess you could, but it’s enough action for me!
These are my own random thoughts on being an American ex-pat and a travel junkie, who’s got a passion for cooking, writing, and watching old black and whites!
I hope you enjoy, and feel free to write, email, or write to me on Twitter (#meredithexpat)!
There are many different types of shrimp and some of the smallest are Grey Shrimp (Crangon
crangon), which are no bigger than the size of a fingernail! They are usually found cooked, but if
not, one can steam them for 2 minutes, and then they are ready to eat, or can be used in a light,
350g North Sea shrimp (otherwise, 300g small shrimp)
4 tablespoons olive oil
1 tablespoon fresh lemon juice
1⁄2 carrot, grated
1⁄2 oregano, dried
1⁄2 teaspoon, onion powder
1⁄2 teaspoon paprika powder
1⁄2 clove minced or crushed garlic
250-300g mâche ( or a dark leafy green salad)
2 tablespoons red wine vinegar
1⁄2 lemon zest
Salt and pepper to taste
Fry the shrimp in a pan with 1 tablespoon olive oil until brown. Combine garlic, onion and paprika
powder with the shrimp, for one minute and remove from heat. In a separate bowl, mix lemon zest,
oregano, red wine vinegar, and the remaining olive oil, for a dressing for the salad. Wash the (or
green salad), and place into bowl, add grated carrot. Pour the dressing over the salad and add either
mix the shrimp together, or place separately on a plate.