Side dish suggestion

11 years ago

Hi!

I'm attending a pot luck luncheon, and I've been assigned to bring a side dish. The hostess is making Shrimp Fettuccini as the main dish and I'm at a loss as to what to bring. Any ideas? Many thanks in advance.
Chris

Comments (17)

party_music50
11 years ago
I'd bring a nice spring mix salad! :)
Olychick
11 years ago
I like a non-creamy cabbage salad with seafood. I made this recently and it was very well liked - but the blood oranges weren't available here yet, so I just used fresh mandarins:

Cabbage with Almonds & Blood Orange (serves 4-6)

4 cups savoy cabbage, sliced thin
4 cups purple cabbage, sliced thin
2 blood oranges, peel and pith removed and cut into wedges
1/2 cup sliced almonds, toasted

Ginger Vinaigrette

1/2 cup olive oil
1 TBS toasted sesame oil
1 TBS red wine vinegar
1 TBS honey
1 TBS dijon mustard
3/4 tsp ground ginger
zest from 1 blood orange
salt and pepper to taste

Whisk all vinaigrette ingredients in a bowl until combined. Set aside.

Combine cabbage, orange slices and toasted almonds in a bowl. Pour dressing on top and toss to coat.

Here is a link that might be useful: Roost recipe for cabbage salad
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hostaheaven_618
Original Author
11 years ago
I love the idea of a salad, but unfortunately someone else has this assignment. I was thinking of some kind of vegetable dish. Sorry I wasn't clear earlier.
Chris
Lars
11 years ago
Personally, I would want garlic bread/toast or maybe some bruschetta. To make garlic butter for the bread, mash one garlic clove with 4 tbsp butter, 2 tbsp olive oil, and a dash of black pepper. Add a bit of salt only if using unsalted butter. Store leftover butter in the fridge if using right away; otherwise freeze it. I sometimes add fresh oregano or thyme, but I do not add dried herbs to.

The bread/toast would go with the salad as well.

Lars
chase_gw
11 years ago
A dish like Shrimp Fettuccine doesn't lend itself easily to sides other than salad...at least in my mind.

However this is a very nice side and I think it would be complimentary without being overwhelming...it's also a but different.

Even though it says serve immediately you can cook the mushrooms in advance, prepare the wine, lemon, garlic place in a jar and just saute off just before serving. I would actually do the whole thing at home and just warm but I haven't done that before.

If you can't find button mushrooms quarter large ones.

Micheal's Best Mushrooms

Servings

6 Tbl extra-virgin olive oil
1 1/2 Lb whole small button mushrooms, wiped clean
3 Tbl butter
Gray sea salt ( kosher salt is fine)
1 Tbl minced garlic
1 1/2 Tsp fresh thyme leaves, chopped
2 Tbl lemon juice
1/2 Cup white wine
1 Tbl chopped parsley leaves

In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
Add the butter. Cook and toss for 5 minutes, until beautifully browned.
Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
Toss in the parsley and serve immediately.
Bumblebeez SC Zone 7
11 years ago
Grilled or roasted asparagus, but garlic bread absolutely if it's not assigned.
whgille
11 years ago
I like ratatouille and it can be served cold or hot. This one that I make sometimes is very easy.

Silvia

Here is a link that might be useful: ratatouille
foodonastump
11 years ago
I'll take Burnt Broccoli as a side with any Italian-American dish. I'd prefer it warmer than room temp, but it doesn't need to be piping hot. Several variations to be found out there, but they're all similar. I cut up some broccoli, leaving more stem that I normally might. Toss with some olive oil, minced garlic, salt, and a small amount of bread crumbs. Roast in a moderately hot oven - I'm thinking on the higher end of that spectrum, like 400-425 will let the tips blacken as desired but keep the rest crisp enough so it can stand a mild reheating without going to mush.

Here's a fuzzy picture, from foodspotting.com, apparently taken from the first place I ever had it.
angelaid
11 years ago
Roasted asparagus. Or broccoli.
agmss15
11 years ago
Broccoli raab or spinach sauteed with garlic with a bit of lemon.
lindac
11 years ago
I think your choice of a side depends on how the shrimp fettuccine is made....mine is creamy and cheesy. Wouldn't want a creamy slaw with that.
How about some slivered multicolored peppers sauteed in olive oil with a lot of garlic?
dixiedog_2007
11 years ago
I'm of the same mindframe as Chase. When I make shrimp pasta I just serve salad and garlic bread along side.

I would lean differently for what you could bring as you say someone else is already bringing a green salad. Why not a fruit type of salad dish?
magothyrivergirl
11 years ago
Marinated mushrooms ~ or an Olive tray ~
hostaheaven_618
Original Author
11 years ago
Everyone, I just want to thank you for such great suggestions. I think I'm leaning towards the mushrooms, but that burnt broccoli sounds very interesting. I may just have to make that for another dinner.

Chris
Annie Deighnaugh
11 years ago
How about a squash pudding in a crock pot....

Here is a link that might be useful: squash in crockpot
dixiedog_2007
11 years ago
I love stuffed mushrooms before/or served along with a shrimp fett.
chefgirl96
11 years ago
A simple roasted vegetable platter drizzled with olive oil & fresh herbs!

Side dish suggestion

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party_music50

Olychick

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Side dish suggestion

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