SHRIMP-TOMATO SALAD / CARROTS WITH BROWN SUGAR / PAPRIKA ONIONS

–shrimp (small, frozen, 30 to 40, uncooked, tail off)

–onions (3)

–tomato

–mayonnaise

–salt and pepper

–carrots

–brown sugar

–olive oil

–paprika

1 – Cook shrimp in covered baking dish in microwave on high for 2 minutes.  Rinse to cool.  Chop 1 onion.  Using food processor, pulse shrimp and onion, seasoned with salt, pepper, and mayonnaise (2 tablespoons).  Fold in 2 slices of chopped tomato.  Place in freezer (briefly) or refrigerator.

2 – Peel and cut 2 onions in quarters or eighths (depending on size, about an inch square for each piece).  Season with salt, pepper, olive oil, and a generous amount of paprika.  Add water.  Cook in microwave on high for 15 minutes.

3 – Peel and then slice carrots diagonally.  Place in covered baking dish, seasoning with salt, pepper, olive oil, and a generous amount of brown sugar.  Cook for 4 minutes in the microwave on high.

4 – Serve the shrimp salad cold, with the onions and carrots hot.

–original recipes.

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