July Fresh Flavors Pan Seared Shrimp with Avocado Salad and Chianti Butter Sauce Serves 4 Ingredients 1 c Candoni Chianti 2 tbsp Maui Maid Teriyaki Marinade 2 avocados, skin and pit removed, and cubed 2 c arugula 1 tbsp TFM Extra Virgin Olive Oil 1 lb fresh shrimp, peeled and deveined 1 tbsp TFM Butter Salt and pepper to taste Preparation In a small sauce pan, bring wine just to a boil, then reduce heat and simmer until wine is reduced by about half, approximately 5 minutes. Add Maui Maid Teriyaki Marinade to the wine, stirring to combine. Return to a simmer for 1 minute then remove from heat and set aside. In a large bowl, combine avocado and arugula and season to taste with salt and pepper. Heat olive oil in a sauté pan over medium high heat. Season shrimp with salt and pepper, then sear on each side for 2 minutes. Meanwhile, whisk butter into teriyaki wine sauce until melted. Arrange avocado salad on a large serving platter and top with shrimp. Use a spoon to drizzle sauce over the shrimp. Serve immediately. Hibiscus Greek Yogurt Sundae Serves 4 Ingredients 1 jar Wild Hibiscus Flowers In Syrup 1 pint Vanilla Greek Yogurt 1 c fresh berries of your choice, such as raspberries or strawberries Whipped cream for topping ¼ c pistachios, chopped for topping Preparation Drain the hibiscus flowers and reserve both syrup and flowers. Cut each flower in half. Scoop ½ cup of yogurt into each of 4 serving bowls. Scatter berries over yogurt and drizzle each with the reserved hibiscus syrup. Top each sundae with whipped cream, hibiscus flowers and chopped pistachios. Serve Immediately.
Posted on: Wed, 17 Jul 2013 14:18:35 +0000
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