Buffalo Shrimp Salad with Goat Cheese

Just a quick post for a quick dinner tonight.  I fixed buffalo shrimp served over torn romaine lettuce with goat cheese.  Really a simple fix; Sunday’s are always a busy day for us so I am not usually up to cooking something too complex.  Our weekend is never on the traditional weekend so for me Sunday draws the week to a close and leaves Charles with one more day to go till his “weekend” begins.

Buffalo Shrimp Salad with Goat Cheese

  • 12 o.z. small shrimp ~ mine was 60 – 80 count ~ peeled
  • flour
  • oil ~ about 1/4 inch deep in large skillet
  • 1 head romaine lettuce
  • 2 – 3 o.z. goat cheese
  • hot sauce of choice  ~ I like my hot wing style sauce

Drain shrimp and pat dry.

Toss with flour and fry in hot oil about 1 – 2 minutes.  Do this in a couple of batches to keep from over crowding the pan.

Drain well on paper towels and toss with hot sauce. Meanwhile tear up lettuce and divide among plates.   Top with shrimp and crumbled goat cheese.

Enjoy ~ Kimberly

Lemon Shrimp and Asparagus Pasta ~ yes, another pasta and goat cheese recipe

I know I have posted a couple of recipes with variations of goat cheese and pasta but it is one of my favorite go-to pasta combinations. I’d hate to deprive all of my readers of yet another tasty dish so here we go again! I loved the way this came out.  I think the only change I will make next time is the size of the asparagus; I cut the asparagus into little 1/4 – 1/2 inch pieces but I think next time I will leave it larger so it’s easier get a piece or two in every bite.

Lemon Shrimp and Asparagus Pasta

  • 8 o.z. angel hair pasta
  • 1 pound large shrimp ~ peeled
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp crushed red pepper
  • 8 o.z. asparagus
  • 4 Tbs butter
  • 1 lemon ~ zest and juice
  • 3 o.z. goat cheese

Cook pasta according to package directions.  Melt 2 Tbs butter over medium high heat in large skillet add shrimp, salt, pepper, crushed red pepper, and asparagus; cook 4-5 minutes until shrimp is cooked through.  Add remaining 2 Tbs butter, lemon zest, and lemon juice.  Toss with cooked pasta sprinkle with crumbled goat cheese just before serving.

Enjoy ~ Kimberly