I still have no idea if this recipe is a casserole or a salad. Perhaps it's a casserole salad? It's good warm (casserole) or cold (traditionally salad, although a salad could be either, I suppose). It contains all the elements of a main dish and even a "one dish" meal, which, again, lends itself to casserole, but it's light, crisp, and refreshing, which makes me think of a salad again...
Maybe it's a winter salad, since we awoke to SNOW in our yard this morning! I'm talking serious snow, too - several inches - which Does Not Happen here in the deep south... and hence is cause for a Huge Delight and Much Merriment and Celebration - and lots of cooking, and a new salad/casserole! (which also happens to be a scrumptious mixture of protein, fiber, veggie for our healthful 2008!) Enjoy, and let me know to which category you think it belongs!
Winter Casserole Salad
1 lb. shrimp, all inedible parts removed (aka peeled, deveined, and tails removed) OR 1lb. mock shrimp (usually made from seasoned whitefish) OR 1lb. vegetarian/vegan "fish," cut into small cubes 2 Tbsp olive oil 1 small onion, sliced thinly 1 tablespoons minced garlic 1 1/2 tsp lemon juice 1/4 cup red wine 1/4 cup vegetable or chicken stock 3 Tbsp light canola margarine, divided 1 Tbsp chopped parsley 1 cup cooked corn kernels 1 cup cooked brown rice Salt and freshly ground black pepper
~ In a large skillet over medium-high heat, saute the shrimp or substitute of choice until just seared on each side, but not cooked through. Remove from the pan, and set aside. ~ Add the onions to the skillet and saute just until they begin to soften. ~ Add the garlic to the onions, and saute for another 30 seconds. ~ Add the lemon juice, red wine, and stock, and simmer until reduced by 2/3. ~ Return the shrimp or shrimp substitute to the pan and stir in 1 Tbsp margarine. Sprinkle with parsley. ~ Stir the remaining 2 Tbsp margarine into the corn. ~ Combine the shrimp (or "shrimp") mixture, corn, and rice altogether in a bowl or casserole dish. Season to taste with salt and pepper. Serve warm - or cold!