It's still December, and I'm starting to think about our party season. With four kids' birthdays after Valentine's Day and before Easter, I spend a lot of time and energy gearing up for entertaining. After a brief lull, it's time to start planning for summer and pool parties. With that in mind, I'm looking for old recipes I've concocted in the past. This one was written on the back of a flyer for hail damage; we had a big storm come through, and everyone had to re-roof several years back.
Ingredients:
*Wild Gulf Brown Shrimp, deveined (or whatever shrimp you can get your hands on)
*Smoky Citrus Salsa (mine came from HEB, but you can probably find something similar at whatever grocery store you frequent)
*Sweet Bulb Onions (or Vidalia will do)...I prefer the delicate flavor of the small bulbs and their stalks)
*Garlic to taste
*Sweet Bell Peppers--red, yellow, orange
*Lettuce--I used a Spring Mixture
*Boar's Head Jalapeno Havarti
*Olive Oil
Marinate the shrimp in the smoky citrus salsa for 30-40 minutes. Meanwhile, saute the diced sweet bulb onions, garlic, and sweet bell peppers in olive oil until soft. Set this aside in the refrigerator to cool. Heat oil in skillet on high until it smokes, then cook the shrimp for about three minutes. Remove from the heat source immediately, so as not to overcook the little gems.
Prepare a bed of lettuce on your serving plate, then place cooled shrimp and reduced salsa marinade on top. Grate the jalapeno havarti over this mixture, then generously drizzle a mixture of olive oil/smoky citrus salsa as a dressing.
You can serve this with your favorite bread or cracker. I cut up chunks of whole wheat bakery bread, but a nice buttery cracker might play off the flavors nicely, as well.
This quick, easy recipe will impress your friends and family. Enjoy!
No comments:
Post a Comment