Even as you're watching your Two's Company food budget, you'll discover some bargains in foods that are usually touted as indulgences.

Take shrimp, for example.

Yes, it has the reputation for being an extravagance, and if you lust for fresh jumbo-size shrimp, be prepared to pay big bucks.

But you can still find a good buy in frozen, cooked, peeled shrimp because you're only paying for the edible shrimp, not the waste; you're preparing just what you'd need for one meal and you're cutting cooking time.

Shrimp prices increase with the size of the crustacean, and it may be tempting to buy the smallest, cheapest shrimp in the freezer case. Unfortunately, the fingernail-sized baby shrimp often have a mushy texture.

Instead opt for medium shrimp, which is firm, sweet, reasonably priced and versatile. Use this size for pasta sauce, stir-fry and salads.

The only downside to frozen shrimp is that it's watery. That's not a problem if you're using the seafood in a cooked dish. The liquid will evaporate when you add the shrimp and heat through.

For salads, you'll want to drain off the excess liquid. For best results, thaw shrimp several hours before you use it. Place the shrimp in a wire-mesh sieve, set it over a bowl and cover with plastic wrap. Refrigerate. Do this in the morning and you're set for dinner.

Shrimp is delicious in a simple salad of greens and an Asian-influenced salad dressing. Nuts bring a lively texture to the dish. Use almonds or pistachio nuts (which are included in the salad photo).

If you'd like to add pistachios, search the U.S. Food and Drug Administration Web site, www.fda.gov, to make sure the brand you're buying hasn't been tainted with salmonella.

Shrimp and Salad Greens Recipe

Serves 2

Ingredients

    6 ounces cooked, frozen and thawed baby shrimp, well drained (about 1 1/2 cups)

    1 ounce salted, shelled pistachios or almonds, coarsely chopped

    2 scallions, trimmed and chopped

    3 cups mixed baby greens

    Soy-ginger dressing (follows)

    Freshly ground pepper to taste

Shrimp and Salad Greens Preparation

    Combine shrimp, nuts, scallions and greens in large salad bowl.

    Toss gently but well.

    Prepare soy-ginger dressing and spoon over salad just before serving.

    Season generously with freshly ground pepper.

    Toss gently but well.

    Each serving (including the dressing) has:

    255 calories; 16 grams total fat; 22 grams protein; 6 grams carbohydrates; 166 milligrams cholesterol; 555 milligrams sodium and 2 grams dietary fiber.

Soy-ginger Dressing

    1/4 teaspoon grated fresh gingerroot

    1/4 teaspoon sugar

    2 teaspoons reduced-sodium soy sauce

    2 teaspoons white wine vinegar

    1 tablespoon canola oil

Soy-ginger Dressing Preparation

Combine gingerroot, sugar, soy sauce and vinegar in a small cup. Stir well. Add oil and stir again.

Salad Nicoise Recipe

Serves 6 to 8

Salad Nicoise Ingredients

1 pound red-skinned potatoes

1 pound green beans, cleaned and cut into 1 1/2-inch pieces

2 medium carrots, peeled and julienned

1 small sweet red pepper, seeded and julienned

1/2 cup Nicoise olives, drained and stemmed

1 small red onion, very thinly sliced and cut into 1 1/2-inch pieces

2 tablespoons capers, rinsed and drained

2 tablespoons finely chopped basil

Freshly ground black pepper

3 cans imported tuna packed in oil, drained and broken into chunks

Salad Nicoise Dressing

2 medium cloves garlic, minced

2 teaspoons Dijon mustard

2 tablespoons finely chopped basil

1/3 cup fresh lemon juice

2/3 cup extra virgin olive oil

Salt and freshly ground black pepper

Salad Nicoise Garnish

3 hard-cooked eggs, quartered, for garnish

2 small tomatoes, sliced into sixths, for garnish

Basil leaves

Salad Nicoise Preparation

1. In a large pot of boiling water, cook the potatoes until tender but slightly resistant when pierced with a fork, 20 to 30 minutes. Drain and cool. When cool, peel and cut into julienne slices. Place in a large bowl.

2. In a medium saucepan bring water to a boil. Immerse the green beans and cook until tender but slightly resistant, 5 to 7 minutes. Drain and place in ice water to stop the cooking. When cool, drain well and place in the bowl with the potatoes.

3. Add the carrots, red pepper, olives, red onion, capers, basil, black pepper and half of the tuna to the vegetables and toss to combine.

4. To make the dressing: In a small bowl combine the garlic, mustard, basil and lemon juice. Slowly whisk in the olive oil until thoroughly combined. Add the salt and pepper and taste for seasoning.

5. When ready to serve, use just enough dressing to moisten the salad. Toss carefully to combine, making sure not to break up the capers. Taste for seasoning. Mound the salad high in a large, shallow bowl. Place the remaining tuna on the top of the salad. Spoon a little dressing on the tuna. Alternate the egg wedges and tomato wedges around the outside edge. Garnish with basil leaves and serve. Serve extra dressing on the side.

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Recipes: "Shrimp and Salad Greens Recipe"

Article: Copyright © Wolfgang Puck Worldwide, Inc. Distributed By Tribune Media Services, Inc.