Tag: pepper

Shrimp Ceviche Cocktail

Shrimp cocktail is fine, but when I want something special, I like to have my shrimp ceviche style!

Tossed with avocados, cucumbers, tomatoes, cilantro and fresh lime
juice… and sometimes I add a serrano pepper for zing. Served in
martini glasses, it’s the perfect appetizer for any special occasion and
perfect for the Holidays.

I do have a few variations of this, zesty lime shrimp^[1]
can be served as a side dish, but I wanted this to be more of a
cocktail appetizer. You can easily make this ahead, but I would add the
avocados right before serving so they don’t get brown.

If you want to make a larger dish to bring to a party, this Mexican Shrimp Cobb Salad^[2] in a trifle dish is quite impressive and delicious.

Note: For food safety reasons, I used cooked shrimp. While the citrus juice “cooks” the fish, it doesn’t kill the bacteria. This isn’t an issue with raw fish, but it is with shellfish like shrimp it is. If you have access to fresh shrimp off the boat, then raw shrimp would be fine.

Shrimp Ceviche Cocktail
gordon-ramsay-recipe.com
Servings: 9 • Size: 1/2 cup salad + 1/4 cup lettuce • Old Points: 3 pts • Points+: 3 pt
Calories: 100 • Fat: 4 g • Carb: 5 g • Fiber: 2 g • Protein: 11 g • Sugar: 1 g
Sodium: 135 mg (without salt)

Ingredients:

1/4 cup chopped red onion
2 small limes, squeezed
1 tsp olive oil
1 lb large cooked shrimp, peeled and deveined*
1 medium hass avocado, diced into chunks
1 medium tomato, diced
1 cup diced English cucumber, not peeled
1 serrano pepper, seeds removed and minced
2 tbsp chopped cilantro, plus more for garnish
salt and fresh black pepper to taste
1 lime cut into wedges for serving
2 1/4 cups shredded iceberg lettuce

Directions:

In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine shrimp, avocado, tomato, cucumber, serrano pepper. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Fill nine martini glasses with shredded lettuce. Top each with 1/2 cup shrimp salad and garnish with a sprig of cilantro. Serve with a wedge of lime.

Makes 4 1/2 cups.

*Weight after shrimp has been peeled.

References

^{^} zesty lime shrimp (www.gordon-ramsay-recipe.com)
^{^} Mexican Shrimp Cobb Salad (www.gordon-ramsay-recipe.com)

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Grilled Vegetable Panzanella

by Pam on December 5, 2012

I found a recipe on Simply Scratch^[1] that looked beautiful and delicious. I had some extra vinaigrette^[2] leftover so I decided to use that and skip the recipe’s vinaigrette. I grilled the veggies in my grill pan and it was quick and easy. I cooked some of the veggies separately so they would get really nice grill marks. I loved the flavor of the grilled veggies with the crisp bread tossed in the vinaigrette. It was hearty, healthy, and a nice change from the salads and side dishes I usually serve.

Make Fran’s Vinaigrette^[3] – recipe found here^[4]. Set aside to let the flavors mingle.

Heat a grill pan coated with cooking spray over medium high heat. Coat the sliced rustic bread with olive oil cooking spray then place into the grill pan and cook until toasted on both sides for 5 minutes. Remove and cube into bite sized pieces.

Add the olive oil to the grill pan then place the mushrooms into the pan. Let them sit, leaving them alone, for 3-4 minutes then flip them over for another 2 minutes, or until golden. Pour into a large bowl. Add the asparagus and onion to the grill pan, adding cooking spray if needed. Cook, stirring often for 3-4 minutes, or until fork tender; pour into the bowl with the mushrooms. Add the zucchini chunks and tomato quarters to the grill pan. Cook for 3-4 minutes on each side or until tender. Gently place them into the bowl. Add the cubed bread pieces to the bowl.

Season the veggies and bread with sea salt and freshly cracked pepper to taste then toss to coat. Drizzle some of the vinaigrette on top then toss to coat evenly. Taste & re-season or add more vinaigrette if needed. Serve immediately. Enjoy.

Print^[5]

Save^[6]

Grilled Vegetable Panzanella

Yield: 6

Prep Time: 10 min.

Cook Time: 15 min.

Total Time: 25 min.

Ingredients:

4 thick slices of leftover rustic French bread, grilled then cubed into bite sized pieces
1 tbsp olive oil
8 Crimini Mushrooms, quartered
1/4 sweet yellow onion, cut into chunks
6 stalks of asparagus, wooden ends removed & cut into thrids
1 medium Zucchini, cut into chunks
3 small firm tomatoes, quartered
Sea salt and freshly cracked pepper, to taste

Directions:

Make Fran’s Vinaigrette – click the link up above for the recipe. Set aside to allow the flavors to mingle.

Heat a grill pan coated with cooking spray over medium high heat. Coat the sliced rustic bread with olive oil cooking spray then place into the grill pan and cook until toasted on both sides for 5 minutes. Remove and cube into bite sized pieces.

Add the olive oil to the grill pan then place the mushrooms into the pan. Let them sit, leaving them alone, for 3-4 minutes then flip them over for another 2 minutes, or until golden. Pour into a large bowl. Add the asparagus and onion to the grill pan, adding cooking spray if needed. Cook, stirring often for 3-4 minutes, or until fork tender; pour into the bowl with the mushrooms. Add the zucchini chunks and tomato quarters to the grill pan. Cook for 3-4 minutes on each side or until tender. Gently place them into the bowl. Add the cubed bread pieces to the bowl.

Season the veggies and bread with sea salt and freshly cracked pepper to taste then toss to coat. Drizzle some of the vinaigrette on top then toss to coat evenly. Taste & re-season or add more vinaigrette if needed. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Simply Scratch

References

^{^} Simply Scratch (www.simplyscratch.com)
^{^} vinaigrette (www.gordon-ramsay-recipe.com)
^{^} Fran’s Vinaigrette (www.gordon-ramsay-recipe.com)
^{^} recipe found here (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Shrimp and Olive Marinara over Galletti Topped with Parmesan

by Pam on December 3, 2012

This meal was created at the request of my seven year old son. He wanted pasta in a marinara sauce with black olives, kalamata olives, and shrimp topped with Parmesan cheese. No other ingredients… just his favorites. He picked the galletti pasta because he thought it looked cool, thankfully, it was tasted good too. I’ve never used this type of marinara (Mario Batali) before but I am glad I did because it was really delicious & it made dinner very quick and easy. Great job to my son for creating this scrumptious creation! Simple food makes the best meals.

Clean the shrimp and remove the shell and de-vein if needed. Rinse with cold water then pat dry. Place the shrimp into a bowl and drizzle with 1 tablespoon of olive oil and the minced garlic then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly. Place into the refrigerator for 30 minutes to let the flavors mingle.

Cook the pasta in salted water, per instructions. Drain. Pour the marinara into a sauce pan then add the black olives and kalamata olives; simmer until warmed through. Side Note: Don’t simmer the marinara with the olives for too long or the the sauce will become salty.

When the pasta has nearly finished cooking, heat the remaining olive oil into a large skillet over medium high heat. Add the shrimp and cook for 3-4 minutes (depending on the size) then flip to cook for another 1-2 minutes, or until they are cooked through. Ladle some pasta into a bowl followed by a spoonful of the olive marinara sauce. Top with a few shrimp and some shaved Parmesan cheese and parsley. Serve. Enjoy.

Print^[1]

Save^[2]

Shrimp and Olive Marinara over Galletti Topped with Parmesan

Yield: 4-6

Prep Time: 10 min.

Cook Time: 40 min.

Total Time: 50 min.

Ingredients:

1 lb of large shrimp, shelled removed & de-veined.
1 1/2 tbsp olive oil (divided)
Sea salt and freshly cracked pepper, to taste
1 clove of garlic, minced
1 jar of marinara
1 2.5 oz can of black olives, sliced
1/4 cup of kalamata olives, sliced
8 oz Galletti pasta, cooked per instructions
Parmesan cheese, shavings
Fresh parsley, chopped

Directions:

Clean the shrimp and remove the shell and de-vein if needed. Rinse with cold water then pat dry. Place the shrimp into a bowl and drizzle with 1 tablespoon of olive oil and the minced garlic then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly. Place into the refrigerator for 30 minutes to let the flavors mingle.

Pour the marinara into a sauce pan then add the black olives and kalamata olives; simmer for 20-30 minutes.

Cook the pasta in salted water, per instructions. Drain.

When the pasta has nearly finished cooking, heat the remaining olive oil into a large skillet over medium high heat. Add the shrimp and cook for 3-4 minutes (depending on the size) then flip to cook for another 1-2 minutes, or until they are cooked through. Ladle some pasta into a bowl followed by a spoonful of the olive marinara sauce. Top with a few shrimp and some shaved Parmesan cheese and parsley. Serve. Enjoy.

Recipe and photos by For the Love of Cooking.net
Inspired by my son!

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)