FOR INSPIRATION SEARCH REFRIGERATOR, FREEZER AND PANTRY

The following meal came about when I walked into my kitchen one evening at 6 o'clock and wondered what to make for dinner. When this happens I resort to looking for inspiration by searching the refrigerator, freezer and pantry.

I found a fresh bunch of arugula and some nice looking snow peas in the vegetable bin. In the freezer I found a bag of cleaned, but frozen, shrimp. And in the pantry there was a bag of red skinned potatoes. The day was unseasonably warm so I decided to make a salad of the potatoes and arugula. Then by adding the shrimp and snow peas I knew the potato salad would became a complete meal.

I cut the potatoes into chunks to shorten the cooking time. Then I ran the shrimp under cold tap water to help them thaw quickly. In the meanwhile I trimmed the snow peas and got out the ingredients for the salad dressing.

I like the mild flavor of rice vinegar in salad dressing. Rice vinegar is made from fermented rice and is used in both Chinese and Japanese cooking. There are many different kinds of rice vinegar. The one that I prefer is imported from Japan. It is a pale straw color and can be found in most supermarkets in the Asian condiment section. Make sure to buy the one that is unseasoned. If you are unsure check the label under ingredients. It should only contain water and rice.

Because it has a relatively mild taste I use rice vinegar more liberally than I would red wine vinegar. In this recipe I sprinkle the vinegar directly over the steaming hot potatoes before adding the oil.

I quickly warm the thawed shrimp in a little vegetable oil and garlic before adding them to the salad. The arugula will wilt slightly from the heat of the potatoes. The salad is served warm, or at room temperature.

For dessert I like to serve a chocolate sorbet. If it isn't available in your supermarket, select a fruit flavored sorbet. Then buy some thin chocolate sugar cookies to serve on the side.

MENU

Warm New Potato and Shrimp Salad With Arugula

Steamed Snow Peas

Chocolate Sorbet and Chocolate Sugar Cookies

PREPARATION:

Cook potatoes. Steam snow peas. Heat shrimp. Make dressing. Toss salad ingredients and serve warm.

SHOPPING:

1 bunch green onions

8 ounces snow peas

1 bunch arugula, rinsed and trimmed (about 2 cups) or substitute watercress or baby spinach leaves

1 pint chocolate sorbet

1 package thin plain chocolate sugar cookies

PANTRY

2 pounds small new red skinned potatoes

12 to 16 ounces cooked and peeled medium shrimp

Vegetable oil

Garlic

Rice wine vinegar

WARM NEW POTATO AND SHRIMP SALAD WITH ARUGULA

2 pounds small new red potatoes, halved or quartered, if large

8 ounces fresh peas, trimmed

Vegetable oil

1 clove garlic, minced

12 to 16 ounces cooked and peeled medium shrimp, thawed if frozen

1/4 cup rice wine vinegar

1/2 cup thin sliced green onions

1 bunch arugula, rinsed and trimmed (about 2 cups) or watercress or baby spinach leaves

12 to 16 ounces cooked and peeled medium shrimp

Salt

Freshly ground black pepper

Cook potatoes, covered, in plenty of boiling, salted water until tender, about 15 minutes. Drain.

Steam snow peas in collapsible vegetable steamer set over boiling water and covered until crisp tender, about 3 minutes. Set aside.

Meanwhile heat 1 tablespoon vegetable oil and garlic in medium skillet over medium low heat until garlic begins to sizzle. Add shrimp and toss just to heat through, about 1 minute. Remove from heat.

When potatoes are cooked, transfer to serving bowl and splash with vinegar. Toss to combine. Add shrimp, green onions, arugula, remaining vegetable oil, 1/2 teaspoon salt and grinding of black pepper. Toss. Garnish with snow peas. Serve at once. Makes 4 servings.

Preparation time: 10 minutes

Cooking time: 15 minutes.

(Marie Simmons is the author of ``The Good Egg,'' Chapters/Houghton Mifflin.)

(c) 2000, Marie Simmons. Distributed by the Los Angeles Times Syndicate.

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Author: Marie Simmons