Tuesday, July 01, 2008

Spicy Shrimp

The fresh dill in this recipe gives this shrimp cocktail a different twist.

2 lb large raw shrimp
2 T. sweet butter
1 T. olive oil
1 T. minced garlic
2 T. finely minced shallots
salt & pepper to taste
2 T. lemon juice, or more to taste
2 T. finely chopped fresh dill

1. Peel & devein the shrimp.

In a large skillet over low heat, melt butter with the olive oil. Add the garlic and shallots and saute 2 minutes, without browning.

Add the shrimp, increase heat slightly, and cook for 3 minutes, until just done. Add salt & pepper and toss well. Remove to a bowl, scraping in all of the sauce.

Add lemon juice and dill. Toss together well. Cover and refrigerate 3-4 hours before serving. Adjust seasonings to taste.

I usually serve this as a shrimp cocktail on a bed of fresh lettuce and sliced red & yellow peppers, or on the ends of long bamboo skewers, as an appetizer.

Green Rice

I fix this rice anytime we're doing Mexican for dinner; it's a nice switch from traditional spanish rice.

2 anaheim peppers
1 jalapeno
1 T. olive oil
1/4 c. green onions
1/4 c. cilantro
1 recipe Arroz Blanco (below)
1 t. oregano

Mince the chiles in the food processor. Saute 1 minute in the olive oil, add onions and cilantro. Cook a minute. Mix into Arroz Blanco, and stir in oregano.

Arroz Blanco

1 T. margarine
1/2 c. chopped onion
2 cloves garlic, minced
1 c. uncooked rice
2 c. chicken broth


I got this recipe from some Heart-healthy magazine, years ago. It has a lot less tahini and oil than most conventional hummus recipes do.

1-1/2 c. chickpeas
1/4 c. water
3 T. lemon juice
1 T. tahini
1 t. olive oil
3/4 t. garlic powder
1/2 t. cumin
ground red pepper

Mix all in the food processor.

You can add some kick by flavoring your hummus with additional ingredients. Here are a few ideas:

roasted red pepper
kalamata olives
red pepper flakes
sun dried tomatos