3 tablespoons grapeseed oil or extra-virgin olive oil
3 tablespoons cider vinegar
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh dill
1 tablespoon minced shallot
2 cloves garlic, minced
3/4 teaspoon dry mustard
1/4 teaspoon kosher salt
1-pound raw shrimp (21-25 per pound), peeled and deveined
2 teaspoons extra-virgin olive oil
2 teaspoons finely grated lime zest
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper, plus more to taste
2 ears corn, husked
4 cups chopped romaine or green/red lettuce
3/4 cup finely chopped cabbage
3/4 cup diced red bell pepper
1/2 cup diced red onion
1/2 cup assorted cherry tomatoes, chopped
1/2 fennel bulb, halved again, thinly sliced
1 avocado, diced
2 slices crispy cooked bacon, diced
To prepare dressing: Puree the dressing ingredients in a food processor or blender until smooth. To prepare shrimp & salad: Preheat grill to medium or heat a grill pan over medium heat. Toss shrimp with 2 teaspoons oil, lime zest, salt and 1/4 teaspoon pepper. Grill corn, turning occasionally, until slightly charred, 6 to 10 minutes. Grill the shrimp, turning once, until cooked through, 3 to 5 minutes’ total. Transfer corn and shrimp to a cutting board. Cut the kernels off the cob. Chop the shrimp into bite-size pieces. Combine lettuce, cabbage, bell pepper, onion, tomatoes, fennel, avocado and bacon in a large bowl. Add the shrimp, corn and dressing; toss to coat. Season with pepper.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-07-29 12:06:142016-07-29 12:06:14Avocado and Shrimp Chopped Cabbage Salad
Cook the quinoa according to the package directions; let cool. In a large bowl, whisk together the oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the quinoa, tomatoes, cucumber, and arugula and toss to combine; season with ¼ teaspoon each salt and pepper.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-07-29 12:04:162016-07-29 12:04:51Tomato, Cucumber and Quinoa Salad
1 cup Cotija queso seco cheese (can substitute feta)
1/4 cup chopped cilantro
Lime juice
Sauté the onions and jalapeños: Heat oil in the pan you will use for baking. Add the onions and jalapeños, cook for 5 minutes on medium high until the onions begin to brown. Add the garlic and cook a minute more.
Add tomatillos: Add the tomatillos, reduce heat to medium and cook for 10 minutes, until the tomatillos are cooked through, but still hold their shape. Sprinkle salt over the tomatillos as they are cooking.
Add clam juice: If using clam juice, add to pan, turn up the heat and reduce by half. If using water, just add the 1/4 cup of water without reducing.
Add cheese and shrimp, bake in oven: Add the cheese and shrimp. Cook in a preheated 425°F oven for 10 minutes.
Serve with cilantro, lime juice, black pepper: Remove pan from the oven. If using a pan with a handle, such as a cast iron frying pan, I recommend cooling the handle with ice for safety; it’s so easy to forget that pan has just come out of the oven, and you grab the hot handle by mistake. Right before serving, mix in the cilantro and sprinkle with lime juice and freshly ground black pepper.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-07-29 12:03:372016-07-29 12:03:37Baked Shrimp with Tomatillos
Avocado and Shrimp Chopped Cabbage Salad
Avocado and Shrimp Chopped Cabbage Salad
To prepare dressing: Puree the dressing ingredients in a food processor or blender until smooth. To prepare shrimp & salad: Preheat grill to medium or heat a grill pan over medium heat. Toss shrimp with 2 teaspoons oil, lime zest, salt and 1/4 teaspoon pepper. Grill corn, turning occasionally, until slightly charred, 6 to 10 minutes. Grill the shrimp, turning once, until cooked through, 3 to 5 minutes’ total. Transfer corn and shrimp to a cutting board. Cut the kernels off the cob. Chop the shrimp into bite-size pieces. Combine lettuce, cabbage, bell pepper, onion, tomatoes, fennel, avocado and bacon in a large bowl. Add the shrimp, corn and dressing; toss to coat. Season with pepper.
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Tomato, Cucumber and Quinoa Salad
Tomato, Cucumber and Quinoa Salad
Cook the quinoa according to the package directions; let cool. In a large bowl, whisk together the oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the quinoa, tomatoes, cucumber, and arugula and toss to combine; season with ¼ teaspoon each salt and pepper.
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Baked Shrimp with Tomatillos
Baked Shrimp with Tomatillos
Sauté the onions and jalapeños: Heat oil in the pan you will use for baking. Add the onions and jalapeños, cook for 5 minutes on medium high until the onions begin to brown. Add the garlic and cook a minute more.
Add tomatillos: Add the tomatillos, reduce heat to medium and cook for 10 minutes, until the tomatillos are cooked through, but still hold their shape. Sprinkle salt over the tomatillos as they are cooking.
Add clam juice: If using clam juice, add to pan, turn up the heat and reduce by half. If using water, just add the 1/4 cup of water without reducing.
Add cheese and shrimp, bake in oven: Add the cheese and shrimp. Cook in a preheated 425°F oven for 10 minutes.
Serve with cilantro, lime juice, black pepper: Remove pan from the oven. If using a pan with a handle, such as a cast iron frying pan, I recommend cooling the handle with ice for safety; it’s so easy to forget that pan has just come out of the oven, and you grab the hot handle by mistake. Right before serving, mix in the cilantro and sprinkle with lime juice and freshly ground black pepper.
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