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I need menu help. We're having a party to celebrate
- Thread starter desertjean
- Start date
desertjean
Well-known member
I did these a few years ago. First tray went fast and the second batch didn't get off the
cookie sheet and onto the tray. Folks were lined up in the kitchen for them.
cookie sheet and onto the tray. Folks were lined up in the kitchen for them.
REC: Shrimp with Roasted Pepper-Horseradish Dip...
Shrimp With Roasted Pepper-Horseradish Dip
Recipe By :Cooking Light- 08/25/02
4 large red bell peppers -- (2 pounds)
3 tablespoons low-fat sour cream
3 tablespoons prepared horseradish
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves -- chopped
2 pounds large shrimp
1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel peppers. Place bell peppers, sour cream, and next 6 ingredients (sour cream through garlic) in a food processor; process until smooth, scraping sides of bowl occasionally. Place bell pepper mixture in a small bowl. Cover and chill.
3. Bring 6 cups of water to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; peel. Cover and chill shrimp. Serve shrimp with sauce.
Shrimp With Roasted Pepper-Horseradish Dip
Recipe By :Cooking Light- 08/25/02
4 large red bell peppers -- (2 pounds)
3 tablespoons low-fat sour cream
3 tablespoons prepared horseradish
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves -- chopped
2 pounds large shrimp
1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel peppers. Place bell peppers, sour cream, and next 6 ingredients (sour cream through garlic) in a food processor; process until smooth, scraping sides of bowl occasionally. Place bell pepper mixture in a small bowl. Cover and chill.
3. Bring 6 cups of water to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; peel. Cover and chill shrimp. Serve shrimp with sauce.
dot's citrus-twist bloody mary shrimp cocktail...
dot's citrus-twist bloody mary shrimp cocktail
2 medium grapefruit -- segmented and drained
14 ounces spicy Bloody Mary mix -- (mr & mrs t.rich's is good)
3 tablespoons lime juice
1/3 cup finely chopped onion -- sweet
1/3 cup chopped cilantro
1 teaspoon Worcestershire sauce
1/4 cup tequila -- optional
2 teaspoons chopped jalapeno -- optional
1 pound avocado -- (2 to 3) ripe but firm ( about 2)
12 ounces cooked shrimp -- (about 50 to 70 per package)
Margarita salt
Coarsely ground pepper
Lime wedges -- for garnish
Saltine crackers -- or tortilla chips
Segment the two grapefruit and break each segment into two to three pieces. Set aside. (Save juice for another use.)
In a container, mix together the spicy Bloody Mary mix, lime juice, onion, cilantro, Worcestershire sauce and the optional tequila and jalapeno if desired. Add pepper to taste.
Peel and pit avocadoes and cut into about ½ inch cubes.
Run water over the shrimp until thawed. Drain.
If desired, rub the rims of the glasses with a lime wedge and dip into a dish filled with the margarita salt. Cover the bottom of the serving glass with the Bloody Mary mixture. To that, evenly divide the avocado, shrimp, and the Rio Star grapefruit pieces. Top each glass with remaining tomato mixture.
Garnish with the lime wedges and serve with crackers or tortilla chips.
dot's citrus-twist bloody mary shrimp cocktail
2 medium grapefruit -- segmented and drained
14 ounces spicy Bloody Mary mix -- (mr & mrs t.rich's is good)
3 tablespoons lime juice
1/3 cup finely chopped onion -- sweet
1/3 cup chopped cilantro
1 teaspoon Worcestershire sauce
1/4 cup tequila -- optional
2 teaspoons chopped jalapeno -- optional
1 pound avocado -- (2 to 3) ripe but firm ( about 2)
12 ounces cooked shrimp -- (about 50 to 70 per package)
Margarita salt
Coarsely ground pepper
Lime wedges -- for garnish
Saltine crackers -- or tortilla chips
Segment the two grapefruit and break each segment into two to three pieces. Set aside. (Save juice for another use.)
In a container, mix together the spicy Bloody Mary mix, lime juice, onion, cilantro, Worcestershire sauce and the optional tequila and jalapeno if desired. Add pepper to taste.
Peel and pit avocadoes and cut into about ½ inch cubes.
Run water over the shrimp until thawed. Drain.
If desired, rub the rims of the glasses with a lime wedge and dip into a dish filled with the margarita salt. Cover the bottom of the serving glass with the Bloody Mary mixture. To that, evenly divide the avocado, shrimp, and the Rio Star grapefruit pieces. Top each glass with remaining tomato mixture.
Garnish with the lime wedges and serve with crackers or tortilla chips.
REC: Jamaican Rasta Salad...
Jamaican Rasta Salad
1 garlic clove -- used to rub salad bowl
1/2 cup cooked black beans
1/2 cup cooked red beans
1 red pepper -- diced
1 green pepper -- diced
1 yellow pepper -- diced
1 tablespoon raisins
1 tablespoon chopped nuts -- (unsalted cashews are nice)
coconut shreds -- freshly grated makes it authentic, but is optional
Dressing:
4 tablespoons oil
1 lime -- juiced
1 teaspoon malt vinegar -- or balsamic
1 teaspoon brown sugar
pepper -- freshly ground
Mix all the salad ingredients in the bowl.
Mix the dressing and serve on chilled salad
Jamaican Rasta Salad
1 garlic clove -- used to rub salad bowl
1/2 cup cooked black beans
1/2 cup cooked red beans
1 red pepper -- diced
1 green pepper -- diced
1 yellow pepper -- diced
1 tablespoon raisins
1 tablespoon chopped nuts -- (unsalted cashews are nice)
coconut shreds -- freshly grated makes it authentic, but is optional
Dressing:
4 tablespoons oil
1 lime -- juiced
1 teaspoon malt vinegar -- or balsamic
1 teaspoon brown sugar
pepper -- freshly ground
Mix all the salad ingredients in the bowl.
Mix the dressing and serve on chilled salad