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Wollstonecraft and Castellanos

Shrimp Salad

Shrimp Salad 6

By Tim Hazell

Mary Wollstonecraft, a feminist and activist in eighteenth-century England, was born to a handkerchief weaver in Spitalfields, London in 1759. With her sister Eliza and friend Fanny Blood, Wollstonecraft opened a school soon after her arrival in Newington Green in 1784, linking up with a group of men known as Rational Dissenters who rejected the traditional Christian ideas of original sin and eternal punishment.

Here is an excerpt from Wollstonecraft’s “A Vindication of the Rights of Women”: “It is vain to expect virtue from women till they are in some degree independent of men; nay, it is vain to expect that strength of natural affection which would make them good wives and mothers. While they are absolutely dependent on their husbands, they will be cunning, mean, and selfish…The preposterous distinction of rank, which render civilization a curse by dividing the world between voluptuous tyrants and cunning, envious dependents, corrupt, almost equally, every class of people.”

Rosario Castellanos, one of México’s most influential spokeswomen for rights and equality, was born on May 25, 1925, in México City to a family of means. As a result of her contact with the indigenous peoples of the Guatemalan border region, her work and view of the world would be irrevocably changed.

Selected Poems elevated Castellanos to the status of mystic and feminist who broke new ground for other Mexican women writers and poets:

 

This place I am, like sand with rivers,

has long known visits from the sky.

A whole procession of birds crosses my face…

 

The origins of Mexican cuisine go back as far as pre-Columbian times, transformed and influenced by the Spanish Conquest. Try this zesty shrimp salad by Martha Stewart!

 

Mexican Shrimp Salad

Ingredients:

2-1/2 limes, zested, plus 4 lime wedges for serving

1/4 cup fresh orange juice

4 strips (each 2-inches long) orange zest

1/4 tsp ground allspice

1/2 tsp coarse salt

1/4 tsp freshly ground pepper

3/4 lb medium shrimp, shells on

2 tsp tomato paste

1/8 tsp cayenne pepper (more if desired)

1/2 medium red onion, finely chopped

1 medium tomato, coarsely chopped

8 leaves lettuce for serving

1 ripe avocado, halved, pitted, peeled, and sliced 1/4-inch thick

 

Directions:

Juice 1 lime into a large saucepan. Add the rind, 1-quart water, 3 tablespoons orange juice and the zest, allspice, 1/4 teaspoon salt, and black pepper. Bring to a boil. Reduce heat to medium and simmer for 10 minutes. Prepare an ice-water bath. Add the shrimp to simmering water, and cook until pink and opaque, about 3 minutes. Transfer to ice-water bath using a slotted spoon. Let shrimp cool slightly, about 5 minutes, then peel and devein. Cut into small pieces. Juice the remaining 1-1/2 limes. Whisk with remaining 1 tablespoon orange juice, 1/4 teaspoon salt, the lime zest, tomato paste, and cayenne pepper in a medium bowl. Toss in shrimp, onion, and tomato. Refrigerate, stirring occasionally, at least 30 minutes. Divide lettuce leaves among 4 plates. Top with shrimp and avocado and serve with lime wedges.

 

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