Tag: tomato

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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Chicken, Orzo, and Spinach Skillet with Kalamata Olives, Tomatoes, and Basil

by Pam on November 26, 2012

I found this Cooking Light recipe on Myrecipes^[1] and decided to give it a try. The reviews for the recipe said it was a little bland so I decided to throw some extra flavors in it including, kalamata olives, onions, and garlic as well as seasonings. It was a simple and comforting dish that was easy to make, smelled great while it cooked, and tasted even better. My husband and I both loved it but my kids just thought it was okay. I am looking forward to the leftovers tomorrow.

Cook the orzo in salted water, per instructions. Side Note: Sprinkle a little bit of chicken bouillon granules into the boiling water for extra flavor. Drain the orzo and all but 1/2 cup of cooking liquid through a colander.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and season with a bit of crushed red pepper, oregano, sea salt, and freshly cracked pepper, to taste; cook stirring often, for 3-4 minutes. Remove the onion from the skillet and set aside. Season the chicken with a sprinkling of oregano, garlic powder, sea salt, and freshly cracked pepper, to taste. Place the chicken into the same skillet over medium-high heat. Sauté 6 minutes, turning to brown all sides. Remove chicken from pan; keep warm.

Turn the heat to low then add reserved cooking liquid to the skillet, making sure to scrape up all the browned bits off of the bottom of the pan; add the minced garlic and stir. Add the chopped tomato, softened onions, kalamata olives, and tomato paste, to the skillet; cook over medium-high heat for 2 minutes. Add chicken, orzo, basil, and spinach leaves, stirring until spinach wilts. Taste and re-season if needed. Remove from heat; sprinkle with cheese and serve. Enjoy.

Print^[2]

Save^[3]

Chicken, Orzo, and Spinach Skillet with Kalamata Olives, Tomatoes, and Basil

Yield: 8

Prep Time: 15 min.

Cook Time: 15-20 min.

Total Time: 30-40 in.

Ingredients:

1 cup of orzo, cooked per instructions
1 tbsp olive oil
1 sweet yellow onion, diced
Oregano, to taste
Dash of Crushed red pepper, to taste
Sea salt and freshly cracked pepper, to taste
Garlic powder to taste
1 pound skinless, boneless chicken thighs, trimmed of fat & cut into bite-sized pieces
2 cups chopped tomato
2 tsp tomato paste
Large handful of kalamata olives, sliced
2 cups baby spinach leaves
3-4 fresh basil leaves, torn
Feta cheese

Directions:

Cook the orzo in salted water, per instructions. Side Note: Sprinkle a little bit of chicken bouillon granules into the boiling water for extra flavor. Drain the orzo and all but 1/2 cup of cooking liquid through a colander.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and season with a bit of crushed red pepper, oregano, sea salt, and freshly cracked pepper, to taste; cook stirring often, for 3-4 minutes. Remove the onion from the skillet and set aside. Season the chicken with a sprinkling of oregano, garlic powder, sea salt, and freshly cracked pepper, to taste. Place the chicken into the same skillet over medium-high heat (add cooking spray if needed). Sauté 6 minutes, turning to brown all sides. Remove chicken from pan; keep warm.

Turn the heat to low then add reserved cooking liquid to the skillet, making sure to scrape up all the browned bits off of the bottom of the pan; add the minced garlic and stir. Add the chopped tomato, softened onions, kalamata olives, and tomato paste, to the skillet; cook over medium-high heat for 2 minutes. Add chicken, orzo, basil, and spinach leaves, stirring until spinach wilts. Taste and re-season if needed. Remove from heat; sprinkle with cheese and serve. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Inspired by Cooking Light on MyRecipes

References

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

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Leftover Turkey Manicotti – “Little Muffs” for the Day After the Day After

Manicotti, which means, “little muffs” in Italian, has to be
one of the best ways ever for using up leftover Thanksgiving turkey.

The moist
filling will bring the driest bird back from the dead, and you can literally
add anything that can be chopped up.

Leftover green bean casserole? Throw it in. Peas and
Onions? You bet’cha. Cranberry Sauce? No, don’t be ridiculous. Anyway, thanks
to the absence of cheese, tomato, and pasta on the usual Thanksgiving menu,
this concoction will erase any connection with the aforementioned feast.

One portioning note: The recipe below made six crepes, and
if you make yours slightly smaller, the filling recipe will make six nicely
sized manicotti.

I went low-carb and used all the filling to make four
portions, but you should probably just fill all 6 crepes, or even double the
recipe to get 12. I think you’ll want leftovers of the leftovers. So whether you make manicotti with the last of the holiday
turkey, or just use the technique to recycle other meaty meals, I hope you give
this a try soon. Enjoy!

Ingredients for 6 crepes:

2 eggs

3/4 cup all-purpose flour

3/4 cup water

1/2 tsp salt

1/2 tsp olive oil

olive oil for cooking crepes as needed

For the filling:

1 cup chopped turkey or anything

1 cup ricotta cheese

1/2 cup Parmigiano-Reggiano cheese

1/2 cup grated mozzarella

1/4 tsp dried marjoram

1/8 tsp red chili flakes

1 egg

1/4 cup chopped Italian parsley

For the rest:

1 1/2 cups marinara sauce

2 tsp olive oil

1/3 cup grated Parmigiano-Reggiano for top

1 tbsp chopped Italian parsley, garnish