Food recipes
Mile High Shrimp Sandwiches
Mile High Shrimp Sandwiches Ingredients: 1 large carrot (julienned), 1/4 cup julienned red onion, 2 teaspoons fresh lemon juice, 2 teaspoons light brown sugar, 1/2 teaspoon grated fresh ginger, 1 ripe avocado, 1 packa...
Mile High Shrimp Sandwiches
Ingredients:
1 large carrot (julienned), 1/4 cup julienned red onion, 2 teaspoons fresh lemon juice, 2 teaspoons light brown sugar, 1/2 teaspoon grated fresh ginger, 1 ripe avocado, 1 package alfalfa sprouts, 1 1/2 fat cooked or grilled medium shrimp (peeled, deveined), 6 heavy slices sourdough bread (lightly toasted), Juice of 1 lime, Pinch of cayenne pepper, Coarse or kosher salt, Blue cheese dressing
Directions:
Blanch the carrots in quickly boiling, salted water for about 30 seconds, or until the colour is set, yet the carrots are still extremely crisp. Drain well and cool under cold, running water. Pat dry. Blend the carrots, onion, lemon juice, brown sugar, ginger and cayenne in a small bowl and toss to combine. Season with salt and more cayenne, as preferred. Set aside. (This can be prepared ahead, covered and refrigerated.) Halve the avocado, keeping the pit half in the palm of your hand. Whack the sharp side of a kitchen knife in the pit, twist a bit and pull out the pit. Pull off strips of peel from each half or scoop out avocado flesh into a low bowl. Mash with a fork, leaving some texture and incorporating the lime juice and salt to flavor. Lay out sourdough toast upon a work surface. Spread the mashed avocado mixture upon top of the slices. Evenly mound some sprouts on top; sprinkle with the carrot salad. Arrange shrimp on top and generously drizzle with blue cheese dressing. Serves 6.
Ingredients:
1 large carrot (julienned), 1/4 cup julienned red onion, 2 teaspoons fresh lemon juice, 2 teaspoons light brown sugar, 1/2 teaspoon grated fresh ginger, 1 ripe avocado, 1 package alfalfa sprouts, 1 1/2 fat cooked or grilled medium shrimp (peeled, deveined), 6 heavy slices sourdough bread (lightly toasted), Juice of 1 lime, Pinch of cayenne pepper, Coarse or kosher salt, Blue cheese dressing
Directions:
Blanch the carrots in quickly boiling, salted water for about 30 seconds, or until the colour is set, yet the carrots are still extremely crisp. Drain well and cool under cold, running water. Pat dry. Blend the carrots, onion, lemon juice, brown sugar, ginger and cayenne in a small bowl and toss to combine. Season with salt and more cayenne, as preferred. Set aside. (This can be prepared ahead, covered and refrigerated.) Halve the avocado, keeping the pit half in the palm of your hand. Whack the sharp side of a kitchen knife in the pit, twist a bit and pull out the pit. Pull off strips of peel from each half or scoop out avocado flesh into a low bowl. Mash with a fork, leaving some texture and incorporating the lime juice and salt to flavor. Lay out sourdough toast upon a work surface. Spread the mashed avocado mixture upon top of the slices. Evenly mound some sprouts on top; sprinkle with the carrot salad. Arrange shrimp on top and generously drizzle with blue cheese dressing. Serves 6.