Technology question.... I would like to print out Karen's rec. Is there a way?

REC: Hearts of Palm Salad with Grilled Shrimp and Avocado

You can now cut, paste to a doc and print out the recipe below. I needed typing practice, and so there you go! (I hope I got all of the mistakes corrected!)

I have just about every thing for this salad. All I need are hearts of palm, macadamia nuts and cilantro. Maybe dinner tomorrow?

Enjoy!

Hearts of Palm Salad with Grilled Shrimp and Avocado

This salad chapter would not be complete without a salad with hearts of palm—one of my favorite foods. Hearts of palm grow mostly in Brazil and Costa Rica, but can also be found ion Florida, where they have the far less appealing name of swamp cabbage. Outside of the tropics they are usually sold in jars of cans. Each pale green stalk is ½ to 1 inch in diameter and resembles a cheese stick. The taste like a cross between artichoke hearts and asparagus, with a slightly crunchy, delicate texture. The tropical ingredients in the salad—avocado, macadamia nuts and lime marinade for the shrimp—complement the hearts of palm well.

1 pound large raw shrimp, peeled and defined
2 tablespoons olive oil
juice of 2 fresh limes
2 clovers garlic, minced
Kosher Salt and freshly ground black pepper, to taste
1 jar (16 ounces) hearts of palm, drained and sliced into ½ inch pieces
1 avocado, peeled and sliced
2 tomatoes, cut into wedges
¼ cup macadamia nuts
1 tablespoon chopped fresh cilantro leaves
½ cup lemon mustard vinaigrette (from Tuna Nicoise recipe on page 224)

Place the shrimp in a small ceramic or glass bowl. Add the olive oil, lime juice, garlic, salt, and pepper. Cover and marinate in the refrigerator for 30 minutes. Preheat a grill to medium-high. Place the shrimp on the grill, draining and discarding the marinade. Grill 1 minute on each side, or until the shrimp is perfectly pink and curled up. Remove from the grill and let cool slightly.

Place the shrimp in a mixing bowl. Add the hearts of palm, avocado, tomatoes, macadamia nuts, and cilantro. Gently toss with the vinaigrette. Season with salt and pepper and place in a colorful serving dish. Serve at room temperature.

Makes 4 to 6 servings

 
RECS: Lemon mustard vinaigrette? . . .

I think some finely minced lemon zest would help either of these out.

Mustard lemon vinaigrettes:

1/3 cup lemon juice or red wine vinegar
3/4 cup extra-virgin olive oil
3 Tbsp finely chopped shallot
2 Tbsp finely chopped fresh basil
1 Tbsp finely chopped fresh thyme
2 teaspoons finely chopped fresh oregano or tarragon
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
In a jar, place the oil, lemon juice or vinegar, shallots, herbs, and mustard. Cover with a lid and shake until well blended. Add salt and pepper to taste.
Read more: http://www.simplyrecipes.com/recipes/nicoise_salad/#ixzz4BrILbWXF

2 tbsp olive oil
2 tbsp lemon juice
1 tsp honey
1 teaspoon Dijon mustard
3 hard-boiled eggs, sliced thin
salt and pepper to taste
Mix the olive oil, honey, lemon juice, mustard, salt and pepper in a bowl until well combined.
www.partial-ingredients.com/archives/2220

 
Rec: Lemon Mustard Vinaigrette. Thanks Mistral! I think this may be the vinaigrette recipe that

accompanied the recipe.
Lemon Mustard Vinaigrette

3/4 cup extra-virgin olive oil
Juice of 2 large lemons
2 T. Dijon mustard
2 garlic cloves, minced
4 dashes Tabasco Sauce
1 t. Kosher salt
Freshly ground black pepper to taste
Combine all ingredients in a glass jar, cover and shake well. Let the flavors blend of a an hour before serving. Store the rest in the fridge.

 
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