Monday, June 17, 2013

Seafood and Salad...a perfect combination...

to beat the heat and delight the appetite!!!

Imagine a light lunch or dinner...a crisp, cold glass of Pinot Grigio and finishing with a light dessert of fresh melons or assorted fruits.

Not only satisfying, but also a bit more health conscious than Fast Food & Soda!

Either way, there's no heating up the kitchen and slaving over a stove!!!

Fresh Crab Salad

1/4 cup fresh lemon juice
2 Tbsp. white wine vinegar
2 Tbsp. water
1 tsp. Kosher salt
1/2 tsp. sugar
2 pinches of celery seeds, finely ground
1 large rib of celery, halved lengthwise and sliced very thinly
2 Tbsp. sour cream
1 Tbsp. mayonnaise
1 Tbsp. fresh chives finely chopped
8-12 ounces blue crab meat (lump or backfin)
Freshly ground pepper
Romaine lettuce leaves or Butter Lettuce leaves
Paprika for garnish

In a small bowl, whisk together the lemon juice, vinegar, water, salt, sugar and celery seeds.
Add the celery, cover and refigerate for 30 minutes; drain, reserve liquid.

In a medium bowl whisk the sour cream, mayo, black pepper and 1 Tbsp. reserved celery liquid. Flake
the crab meat into the dressing, add celery and chives. Stir to combine and season to taste with salt, pepper and reserved celery liquid. Refrigerate 1 hour up to 24 hours. Remove to room temp 30 minutes
prior to serving. Serve on lettuce leaves with crackers. Garnish with paprika.

or, Marinated Shrimp Salad

2 lb. large boiled, peeled shrimp (I boil with Old Bay, Onion, Lemon)
1 can black olives, drained
1 jar pimento stuffed green olives, drained
6 cloves garlic, minced
1 large red onion, cut in strips
1 qt. sliced fresh mushrooms or marinated artichokes, coarsely chopped and drained.
3 stalks clery, sliced thin
1/3 cup fresh snipped parsley
1 lg. bottle of Zesty Italian dressing.

Combine all ingredients in a large plastic or glass container, cover and refridgerate at least one day
before serving. Shake or stir several times per day. Serve on bed of lettuce using slotted spoon to drain.

Entree choice is ready...prepare a platter of fruit and pour a glass of wine. Voila! Dinner!

Monday, June 3, 2013

Birthday Dinner? Dinners???

Original plan was for Crab Au Gratin, Salad and Apple Brown Betty...Salad with my Bleu Cheese Dressing is the only part of the Original Plan that has happened so far! :)

Friday night...the actual night was Baked Spaghetti & Next Best Thing to Robert Redford Pie...

Yesterday, still no Crab for the Au Gratin and desserts still on,

Filet Mignon, Salad and Corn on the Cob! YUMMY! According to Rick, "PERFECTION!"

Well, another day has passed and still no Crab Au Gratin! :)

Parrot Bay Coconut Shrimp w/Pina Colada Dipping Sauce

Serves: 4
Prep. Time: 0:35
1 1/2 cup corn starch - divided
2 cups plain bread crumbs
2 cups sweetened coconut flakes
1 1/2 cup liquid piña colada drink mix - divided
2 Tbls. powdered sugar
1/3 cup Parrot Bay Coconut rum
1 lb. raw jumbo shrimp - peeled, deveined, butterflied
1/3 cup sour cream
1/3 cup canned crushed pineapple - drained

-Place 1 cup corn starch in a bowl; set aside.
-Combine bread crumbs, 1/2 cup corn starch, and coconut flakes in a separate bowl; set aside.
-Combine 1 cup pina colada drink mix, powdered sugar, and rum in a separate bowl; set aside.
-Coat shrimp in corn starch, then dip in pina colada mixture, then in coconut mixture, back into pina colada mixture, and back into coconut mixture.

-Carefully drop each coated shrimp into 375 degree oil, fry until golden brown; drain on brown paper bags.
-To make sauce, combine 1/2 cup piña colada drink mix, sour cream, and pineapple.
-Dip fried shrimp in sauce.
BTW, Rick declared the Shrimp & Dipping Sauce was "WICKED!"