Food recipes
Warm Grilled Shrimp Salad
Warm Grilled Shrimp Salad Ingredients: crustaceans, shrimp, raw (not previously frozen) oil, olive, salad or cooking lemon juice, raw spices, garlic powder creole seasoning, spices, pepper, red or cayenne potatoes, ra...
Warm Grilled Shrimp Salad
Ingredients:
crustaceans, shrimp, raw (not previously frozen)
oil, olive, salad or cooking
lemon juice, raw
spices, garlic powder
creole seasoning,
spices, pepper, red or cayenne
potatoes, raw, skin
olives, ripe, canned (small-extra large)
capers, canned
spices, coriander seed
salt, table
spices, pepper, black
spices, paprika
salt, table
spices, garlic powder
spices, pepper, black
spices, onion powder
spices, pepper, red or cayenne
spices, oregano, dried
spices, thyme, dried
Directions:
In a bowl, combine the shrimp, olive oil, 1 tablespoon of the lemon juice, garlic, Essence, and pepper flakes and toss to coat the shrimp evenly.
Let marinate, refrigerated, for at least 1 and up to 2 hours.
Meanwhile, in a small saucepan, place the potatoes and enough salted water to cover by 1-inch and bring to a boil.
Reduce the heat and simmer until the potatoes are just tender, about 10 minutes.
Drain and place in a large bowl.
Toss with 1 tablespoon of the extra-virgin olive oil, 1 teaspoon of the remaining lemon juice, and a pinch of the salt.
Set aside.
Preheat the grill to high heat.
Remove the shrimp from the marinade and grill the shrimp, turning, until opaque, pink, and cooked through, about 3 minutes.
Remove from the grill and set on a platter to cool slightly.
Add the shrimp to the bowl with the potatoes.
Add the remaining extra-virgin olive oil, the remaining 2 teaspoons lemon juice, the olives, capers, cilantro, salt, and pepper and toss to combine.
Adjust the seasoning, to taste, and serve on small plates, garnishing each plate with a sprig of cilantro.
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.
Ingredients:
crustaceans, shrimp, raw (not previously frozen)
oil, olive, salad or cooking
lemon juice, raw
spices, garlic powder
creole seasoning,
spices, pepper, red or cayenne
potatoes, raw, skin
olives, ripe, canned (small-extra large)
capers, canned
spices, coriander seed
salt, table
spices, pepper, black
spices, paprika
salt, table
spices, garlic powder
spices, pepper, black
spices, onion powder
spices, pepper, red or cayenne
spices, oregano, dried
spices, thyme, dried
Directions:
In a bowl, combine the shrimp, olive oil, 1 tablespoon of the lemon juice, garlic, Essence, and pepper flakes and toss to coat the shrimp evenly.
Let marinate, refrigerated, for at least 1 and up to 2 hours.
Meanwhile, in a small saucepan, place the potatoes and enough salted water to cover by 1-inch and bring to a boil.
Reduce the heat and simmer until the potatoes are just tender, about 10 minutes.
Drain and place in a large bowl.
Toss with 1 tablespoon of the extra-virgin olive oil, 1 teaspoon of the remaining lemon juice, and a pinch of the salt.
Set aside.
Preheat the grill to high heat.
Remove the shrimp from the marinade and grill the shrimp, turning, until opaque, pink, and cooked through, about 3 minutes.
Remove from the grill and set on a platter to cool slightly.
Add the shrimp to the bowl with the potatoes.
Add the remaining extra-virgin olive oil, the remaining 2 teaspoons lemon juice, the olives, capers, cilantro, salt, and pepper and toss to combine.
Adjust the seasoning, to taste, and serve on small plates, garnishing each plate with a sprig of cilantro.
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.