Sweet and Sour Shrimp (with Homemade Sauce)

 

For Sweet and Sour Sauce:

Ingredients…

4 ripe plum tomatoes, seeded

2 ounces agave nectar

1 tablespoon minced garlic

1 teaspoon ground black pepper

Juice of 1 lime

1 tablespoon low sodium soy sauce

Directions…

Place all ingredients into a food processor and blend for 30 seconds. Reserve.

For Shrimp and Vegetables:

Ingredients…

1 pound large (16-20) count shrimp, peeled, cleaned, de-veined

2 ounces bok choy, chopped

2 ounces red onion, julienne

1 ounce carrots, shredded

2 ounces red pepper, julienne

1 ounce celery sliced thin

½ cup fresh pineapple, cubed

1 tablespoon extra-virgin olive oil 

Directions…

In a heavy sauté pan, heat oil over medium-high heat. Add onions, peppers, celery, and carrots. Cook for 2-3 minutes.

Add shrimp and cook for3 minutes, stirring occasionally.

Add sauce and cook for 3 minutes. As sauce begins to simmer, add bok choy and pineapples.

Cook additional 2-3 minutes or until shrimp reaches 145 degrees for 15 seconds.

Serves 4

Whole Grain Risotto

1 cup Short Grain Rice Blend  

2 cups Cold Water

1 tablespoon Salted Butter

¼ cup Fresh Parsley, chopped

½ cup Shredded Parmesan Cheese

Kosher and Pepper, to taste

Instructions:

In a heavy sauce pan combine rice, water, butter, salt, and pepper and bring to a boil. Mix well and reduce to a simmer. Cover and let cook for 40 minutes.

Uncover and fluff with a fork. Add cheese and parsley and mix well.

Serves 4

Vanilla Apple Crisp with Cognac Cream Sauce

For Apple Mixture:
4 large Granny Smith apples, peeled and cubed

2 tablespoons butter

1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
1 tablespoon cornstarch 

Directions...
Melt butter over medium high heat
Add apples and saute for 2-3 minutes
Add both sugars and mix well, cooking for 5 minutes; stirring occasionally
Mix in vanilla extract, cinnamon, nutmeg, and cornstarch
Remove from heat and cover


For Topping:
2 cups old fashioned oats
4 oz butter, softened
1 cup light brown sugar
1 tablespoon flour


Directions...
Combine oats, flour, and sugar
Cut butter into the mixture and rub together with your hands to make a crumble

To Assemble:
With a slotted spoon, remove the apples from the pan (reserving the liquid) and place in a greased baking pan
Top with oats mixture and back at 375'F for 15-20 minutes until topping is golden brown

For Sauce:
Reserved liquid from apples
1/4 cup heavy cream

1 teaspoon cognac (Conjure is suggested)

Directions…

Add heavy cream to the reserved liquid form the apples, mixing well
Mix in cognac and bring to a simmer
Remove from heat and drizzle on top of apple crisp

Pan Seared Salmon with Chipotle BBQ Sauce

For Chipotle BBQ Sauce:

1 teaspoon butter

1 tablespoon diced onion

1 clove garlic, minced

2 tablespoons ketchup

2 tablespoons beer (do whatever you want with the rest)

3 teaspoons distilled white vinegar

2 teaspoons brown sugar

¼ teaspoon dry mustard

¼ teaspoon ground cumin

¼ teaspoon dried chipotle pepper

1/8 teaspoon paprika

1/8 teaspoon salt

Directions…

Melt butter in a saucepan over medium heat. Stir in onion and garlic; cook until the onion is soft and translucent, about 3 minutes

Stir in remaining ingredients. Bring to a simmer and cook until slightly thickened

For Salmon:

4 skinless (6 ounce) salmon fillets

2 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon ground black pepper

Directions…

Preheat a large heavy skillet over medium heat

Coat salmon with olive oil and season both sides with salt and pepper

Place salmon in hot skillet and cook for 2-3 minutes, or until browned

Flip salmon with spatula and continue to cook for 2 more minutes

Transfer salmon fillets and brush the top with the prepared sauce (simmer remaining sauce until ready)

Place brushed fillets into an oven safe dish and place into a 350’F oven

Cook salmon for 8-10 minutes, or until the internal temperature reaches 145’F

Pinot Grigio Shrimp Scampi

1 pound large (16-20) ct shrimp, peeled, cleaned, de-veined

4 cloves garlic, minced

2 tablespoons olive oil

3 tablespoons butter

2 tablespoons parsley, chopped fine

½ cup Pinot Grigio white wine

kosher salt and pepper, to taste

1 tablespoon lemon juice, fresh

Directions…

Heat a sauté pan over medium heat; adding olive oil and butter

Once butter has melted, add garlic

Sauté until edges of garlic begin to brown

Add shrimp and wine; stirring to combine all ingredients and coat shrimp

Increase heat and allow to boil for 3 minutes while stirring occasionally

Toss (or turn) shrimp and sauté for another minute or until shrimp reaches internal temperature of 145 degrees F

Remove from heat and add parsley, lemon juice, black pepper, and salt

Serves 4

Mango Marinated Shrimp

Mango Marinated Shrimp

with Spicy BBQ Sauce, Sweetwater Micro-Greens

& Whole Grain Crostini

Shrimp:

• 2 Pounds Shrimp (peeled and de-veined)
• 2 Tbsp Extra Virgin Olive Oil
• 1 Tbsp Fresh Garlic (minced)
• Sea Salt and Black Pepper (as needed)

Combine all ingredients and mix well.

Pre-heat a heavy sauté pan over medium-high heat.

Add seasoned Shrimp and cook for 4-5 minutes or until internal temperature reaches 140’F

Quickly transfer cooked Shrimp into a shallow dish and place into the refrigerator to cool down

Allow Shrimp to cool for around 1 hour or until internal temperature reads 40’F or below

Mango Marinade:

• 2 Ripe Mangoes, peeled, rib discarded
• ½ Cup Yellow Onion, chopped
• Juice of 1 Fresh Lime
• 2 Tablespoons Fresh Cilantro Leaves

Place all ingredients into a food processor

Blend the ingredients together until the marinade is smooth, and the ingredients are mixed

Pour marinade over shrimp and cover with plastic wrap

Allow to marinate in the refrigerator for at least two hours.

Remove from the fridge. Either serve cold or re-heat with a sauce of your choosing, such as a Barbecue Sauce.

Crostini:

Slice ¼ inch rounds from a Whole Grain Baguette

Brush slices with melted butter and griddle until golden brown on both sides

*** BBQ Sauce is purchased convenience.