Sautéed Shrimp
with
Makes 4 servings
INGREDIENTS
16 large shrimp (such as Santa Barbara) a pinch of salt & freshly ground pepper 2 tablespoons extra virgin olive oil
6 ripe plum tomatoes, peeled and seeded
2 medium shallot
2 cloves garlic, blanched
3 tablespoons chopped basil leaves plus 4 whole for garnish 1 tablespoon fresh parsley, chopped
1/2 teaspoon salt & freshly ground pepper 1 tablespoon good wine vinegar
1 tablespoon lime juice 1/2 cup extra virgin olive oil
METHOD
1Peel and divein the shrimp leaving the tails intact.
2Season shrimp lightly with salt and pepper and set aside.
3Prepare vinaigrette by placing the blender onto the base. Add the tomatoes, shallots, garlic, basil and parsley.
4Secure the lid, and press the pulse button and the press the ice crush button to coarsely chop ingredients.
5Remove the lid and add the vinegar, lime juice and a pinch of salt and pepper.
6Secure the lid, press pulse button then press the ice crush button 2 times to mix.
7Remove the clear plastic top from blender, press the chop button and pour in the oil.
8Heat a ten inch skillet over medium high heat and add the 2 tablespoons olive oil. When oil is hot add the shrimp in batches, not to over crowd pan, cook shrimp for approx 1 1/2 minutes per side. Do not overcook shrimp or they will become dry.
9Spoon the vinaigrette into the center of each plate. Arrange 4 shrimp on the vinaigrette and garnish with basil sprigs. Serve immediately.
Recipe courtesy Wolfgang Puck, Adventures in the Kitchen (Random House, 1991)
Cucumber - Yogurt Soup
Makes 4 servings
INGREDIENTS
3 cups plain yogurt
1 1/2 cups English cucumber, peeled and chopped
2whole green onions, chopped
8whole fresh mint leaves
2tablespoons fresh cilantro, chopped
1small serrano chile, seeded and membrane removed 1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
METHOD
1Place the blender on the base.
2Place all the ingredients into the blender carafe.
3Secure the lid.
4Press the puree button.
5Puree untill smooth.
6Pour into a covered container; taste for additional salt and pepper.
7Chill for at least 3 hours before serving.
SERVING SUGGESTIONS
This is a very easy first course! It’s very refreshing & terrific for a summer supper.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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