- June 30th, 2013UnfeaturedWeekly Recipe:NonWeekly
Wash one package of peeled and deveined shrimp in a large bowl of water. If you can, find shrimp with no tails. If not, once thawed and washed you can take the tails off. Melt one tablespoon of unsalted butter in saucepan. Drain shrimp and add to saucepan over medium heat. Gently toss until the shrimp are half pink, add 1/2 cup to one cup of Georgia Juice, and finish cooking shrimp until all pink—approximately five minutes. Sprinkle generously with Uncle Bob’s Cajun Rub.
Add to bow tie pasta or top a Caesar salad, make shrimp tacos, or whatever else your heart desires. If you make shrimp tacos, be sure to use additional Georgia Juice instead of salsa. Source: unclebobssauces.com
- July 27th, 2011Unfeatured
Shrimp with Walnut Pesto and Vegetables
Walnut Pesto Sauce
4 cups fresh basil leaves, loosely packed
1 cup fresh parsley, loosely packed
1 cup walnuts
2/3 cup extra virgin olive oil
4 large cloves garlic, chopped
Heat a medium pan over low heat. Add 1/3 cup olive oil, 3 cloves chopped garlic and walnuts. Sauté for 2 to 4 minutes or until garlic is soft but not browned. Set aside and allow to cool. In a food processor, combine 1/3 cup olive oil, basil, parsley, and remaining chopped garlic clove. Add cooled walnut mixture and blend until well incorporated.
Shrimp with Walnut Pesto and Vegetables
8 jumbo shrimp, deveined, tail on
2 cups cherry or grape tomatoes, halved
2 small zucchinis, diced into 1-inch cubes
1 tablespoon teaseed oil or other higher-temperature oil
½ cup white wine
3 cloves garlic, chopped
3 cups cooked pasta
6 tablespoons Walnut Pesto Sauce
¼ cup fresh parsley or fresh basil, chopped
Salt to taste
Grated parmesan cheese to taste
1 cup cooked white beans
½ teaspoon fennel seed
Heat a large pan or wok to medium heat, add olive oil and garlic, and sauté for 2 minutes. Before the garlic browns, add zucchini, shrimp, optional ingredients, and white wine. Cover tightly and cook for 5 minutes. Add halved tomatoes and cook uncovered for another 5 minutes. Toss once or twice to ensure that all ingredients are cooked evenly. Remove from heat. Toss Walnut Pesto Sauce into cooked pasta, then add cooked vegetables. Serve hot.
- June 1st, 2010Unfeatured
2 tablespoons vegetable oil
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1 teaspoon red pepper flakes
12 Key West pink shrimp with tails on, deveined
1/3 cup sake
2 teaspoons unsalted butter
Salt and pepper to taste
1 tablespoon chopped fresh flat-leaf parsley
12 mini bamboo skewers
1. Heat oil in a medium pan over medium heat. Add garlic, ginger, and red peper flakes, and stir for 1 minute. Add shrimp and cook for 2 to 3 minutes, until shrimp begin to curl. Add sake and soy sauce. Cool for another 2 to 3 minuntes. Add butter, and cook for an additional 2 minutes. Season to taste. Stir in parsley and turn off burner.
2. Place one skewer in each shrimp and serve warm with crusty bread.
Nutritional analysis: 97 calories; 6 g fat; 1 g saturated fat; 22 mg cholesterol; 3 g protein; 2 g carbohydrates; 0 g fiber; 131 mg sodium
- July 1st, 2009Unfeatured
1 pound cooked shrimp, deveined, shells and tails removed
1/2 cup lime juice, preferably fresh-squeezed
1/2 cup lemon juice, preferably fresh-squeezed
3/4 cup white onion, diced
1 jalapeño pepper, stemmed, seeded, and diced
1/3 cup chopped fresh cilantro
1 tomato, seeded and diced
1 tablespoon olive oil
Salt, to taste
1. Chop shrimp into chunks and combine with the next three ingredients in a medium-sized bowl; let sit, refrigerated, for 1 to 4 hours. Since the shrimp is already cooked, this allows the flavors to meld, rather than letting the citrus juice actually cook the fish, like in a ceviche.
2. Just before serving, stir in the remaining ingredients. Serve with tortilla chips.
nutrition info per serving (6): 119.1 calories; 3.2 g fat; 0.5 g saturated fat; 147.3 mg cholesterol; 16.5 g protein; 6.6 g carbohydrates; 1 g fiber; 172.4 mg sodium
- March 1st, 2008Unfeatured
THAI PEANUT MARINADE
1/4 cup peanut or almond butter
1/2 cup coconut milk
1 tablespoon toasted sesame oil
1 small shallot
2 cloves garlic
1/2-inch piece ginger, peeled
2 teaspoons sugar or agave nectar
1 1/2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Pinch red chili fl akes (optional)
24 prawns, both shelled and
1 (14 ounce) can pineapple chunks
6 (12-inch) skewers, or 24 toothpicks
1. Blend sauce ingredients in a food processor until smooth. If making a double batch for dipping, reserve half the sauce. Marinate the prawns in the remaining sauce for 30 minutes, up to eight hours. Stir occasionally.
2. Heat the grill to medium-high. Slip three shrimp and four pineapple chunks onto each skewer (for appetizers, place one each onto 24 toothpicks). Grill three minutes each side, until shrimp turn pink and pineapple chunks are slightly browned. Remove from heat and serve with the optional remaining sauce.
nutrition info per serving: 253 calories; 19.3 g fat; 6.8 g saturated fat; 45.6 mg cholesterol; 9.2 g protein; 13.4 g carbohydrates; 1 g fi ber; 54.7 mg sodium (based on 4 servings)