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

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.

This Week's Recipe: Broiled Chili Shrimp

Broiled Chili Shrimp with Sweet Potatoes, Watercress and Avocado Salsa

Serves about 10

20 each u-10/12 fresh shrimp
2 teaspoons Chili flake
2 teaspoons paprika
2 teaspoons cumin
2 tablespoons olive oil

3 sweet potatoes
2 teaspoons vanilla
3 tablespoons maple syrup
3 tablespoons butter
½ cup milk

1 mango, peeled and cubed
1 avocado, peeled and cubed
1 jalapeno, seeded, chopped fine
¼ bunch cilantro chopped
1 red pepper, chopped small
1 lime, juiced
1 tangerine, peeled and segmented
1 bunch watercress

Instructions

Preheat oven 350 F. Place whole sweet potatoes in oven for 35 minutes or until soft. Peel shrimp and discard shells, toss with olive oil, chili flake, paprika, and cumin. Set aside to marinate until ready to cook. Meanwhile place avocado, mango, jalapeno, cilantro, red pepper, lime juice, and tangerine in a bowl. When sweet potato is cooked, let cool for 5 minutes and then carefully peel and place in bowl. Add vanilla, maple syrup, butter, and milk and mash with a whisk or a fork until smooth. Season with salt and pepper. Set oven at broil and place shrimp on a pan to broil for 3-4 minutes until firm to the touch and cooked through.
To serve: Place spoonful of mashed sweet potato on the center of each plate. Place two shrimp on top of sweet potato, place small bunch of watercress across shrimp, and top with mango and avocado salsa.

Weekly Recipe (Posted Every Sunday)

Spicy Shrimp and Sausage over Creamy Grits

Serves 6

Grits:

• 2 qt chicken broth
• 2 ½ cups Riverview Farms Grits
• Salt and freshly ground pepper
• 1 cup Sparkman’s Heavy Cream

Gravy:

• ¼ cup butter
• ½ cup all-purpose flour
• 4 cups chicken broth
• 3 oz diced turkey bacon, cooked
• 1 oz Cajun seasoning

Shrimp and Sausage:

• 1 ½ pound turkey sausage links
• 1 ½ lb raw Dubberly’s Sweet Savannah Shrimp
• Olive oil or Butter
• 1 tablespoon minced garlic
• 1/3 cup Sparkman’s Heavy Cream
• ½ cup minced parsley

Directions

In a heavy stock pot, heat chicken broth to a boil. Rinse grits with water, drain and slowly stir into boiling chicken broth. Return to a boil; reduce heat and cook, stirring frequently, 25 to 30 minutes on low heat until grits have absorbed chicken broth and are softened. Add cream; cook 20 minutes more, stirring frequently. Season with salt and pepper. Keep warm until ready to serve. Thin with warm broth if necessary.

In heavy sauce pan, melt butter; whisk in flour until blended. Cook over medium heat 3 to 5 minutes or, until flour browns and has a nutty aroma. Slowly whisk in cold chicken stock. Increase heat high, stirring until mixture comes to a boil, whisk briskly to make a smooth gravy. Reduce heat; simmer 10 to 15 minutes. Add turkey bacon. Keep warm.

Place turkey sausage in deep skillet; cover with water. Heat to a boil over medium-high heat; reduce heat and simmer 15 minutes. Drain; place on broiling rack. Roast sausage at 375 degrees until brown, about 15 minutes. Cool; cut into thin slices. Heat 2 tablespoons olive oil in a 10-inch skillet. Cook shrimp and garlic in oil 3 to 4 minutes or until shrimp turns pink. Add reserved sausage pieces. Ladle the gravy into skillet; cook 1 to 2 minutes. Add cream; cook 1 minute. Add chicken broth if too thick. Spoon 1 cup grits into each serving bowl; ladle shrimp and sausage mixture over grits; garnish with parsley.