With much gratitude.....

Happy Holidays and many Happy Wishes for the New Year


Well we wrap up another year and give thanks and gratitude for all we have and experienced in 2009. We had a wonderful year of eating, drinking and cooking together and with many other food enthusiasts. What does 2010 hold? It holds even more great adventure, travel, food, wine and friends to share it all with as the year unfolds. We look forward to publishing our first cook book in 2010 and sharing the joy we have found in food and love. We hope to explore new places and old ones and share our discoveries with you. So thank you for watching , reading and following our adventures this year. I leave you with a great recipe to use to jump start your new year.

Love
Jim & Linda


Southwest Shrimp Salad for 4 people


1 lb White or Brown Shrimp – peeled & de-veined
¼ cup Southwest rub
1 tsp Olive Oil
1 Lime
1 Jicama, medium, julienned
½ Red onion, thin sliced
¼ cup Roasted Red Peppers, sliced (piquollo peppers preferred)
1 Avocado, sliced thin
½ cup Tomatoes, large dice
2 oz Tortilla chips, crushed
4 cups Salad Greens

Dressing
2 Limes, juiced
1 clove Garlic, crushed
1 tbsp Honey
½ cup Roasted Tomato Salsa
¼ cup Cilantro leaves
2 tbsp Cider Vinegar
To taste Salt & Pepper


Place shrimp on a plate and toss with Southwest rub to coat completely, then set aside.

In a large sauté pan over medium high heat, add the olive oil, then add the shrimp, cooking for 3 to 5 minutes until opaque.

Deglaze the pan with the juice from one lime, remove from heat and transfer shrimp to a plate to cool.

In a large mixing bowl place the jicama, red onion, red peppers, avocado and tomato. Add the cooled shrimp and toss to evenly distribute the ingredients.

In a blender place the lime juice, garlic, honey, and salsa and blend until mixed.

Add the cilantro leaves, cider vinegar and salt and pepper to the dressing mixture, blend well.

Add the greens to the salad and shrimp mixture and half of the dressing, and toss to coat.


© Doak & Krantz 2009

Greenlight Gourmet - Quick and Easy Meals!

Well it is that time of year again - busy schedule, sun is setting earlier and we seem to have less time to cook and put together a meal. We try out this recipe - it is quick, easy and very tasty, it will take about 20 minutes to make leaving you lots of time to enjoy the evening with your sweetie!


Shrimp and Pearls servings: 4

1 lb Large shrimp, peeled & deveined
½ Medium onion, chopped
2 cloves Garlic, minced
½ cup Fennel, julienne
1 can Diced tomatoes, drained
¼ cup Greek olives, sliced
1 T Fresh oregano, chopped
1 T Fresh mint, chopped
1 T Fresh orange zest
2 T Olive oil
½ cup Pearl pasta
1-1/2 cup Vegetable stock
¼ cup Bulgarian Feta, crumbled



1. Place a large sauce pan or deep sauté pan over medium high heat and add the olive oil.
2. Add the onion, garlic and fennel; sauté until soft.
3. Add the shrimp and quickly sauté for about a minute just to develop flavor. (Shrimp will be cooked more later in recipe.)
4. Remove the shrimp from the pan and allow to rest.
5. Add the pearl pasta and stir to coat. Cook for 4 minutes to toast the pasta; stir constantly.
6. Add the vegetable stock and tomatoes, then bring to a boil, cook until the pasta is tender.
7. Add the shrimp, olives, herbs, and orange zest, mix well and allow to simmer for about 2 minutes until the shrimp is completely cooked.
8. Plate and garnish with the crumbled feta cheese.





Calories Fat Fiber
Per serving 504 20.5 6.4


© Doak & Krantz 2009

Leftovers can be so yummy!

Well we finally cleared the last of the holiday leftovers - yummy shrimp and some sausage put to good use in making a paella inspired couscous dish. I love making one pot wonders they are quick, easy and tasty. So here is the recipe if you dare


1/2 cup Smoked Sausage, diced
1/4 cup Red onion, diced
2 cloves Garlic, crushed
2 tbsp Olive oil
1 cup Broccoli florets
1/2 cup Carrots, diced
1/4 cup Green olives, crushed
8 Large Shrimp, pre-cooked, diced 1/2"
1/2 cup Couscous
1 tbsp Smoked Spanish Paprika
1 tsp Coriander
2 tsp Turmeric
3/4 cup Water
To taste Salt & Pepper

1. Place the olive oil in a large saute pan over medium high heat
2. Add the sausage, onion, garlic and cook for 1 to 2 minutes, then add the paprika, coriander, turmeric continue to cook
3. Add a little water if the pan becomes sticky, now add the broccoli, carrot , olives and shrimp
4. Stir to coat everything add the couscous and stir to coat each grain
5. Add the water, bring to a boil and then cover
6. Remove from heat and allow to stand for 5 minutes
7. To serve taste and adjust seasoning with salt and pepper.

© Doak & Krantz 2008, all rights reserved

As with any of my recipes they are a good blueprint so add or change ingredients to create more new and exciting flavors.

Here are some options:

• Add orange slices
• Use lobster or scallops instead of shrimp or just add them for a multi-seafood taste
• Add leftover roast chicken
• Add fresh peas or asparagus in season
• Use chicken stock or shrimp stock instead of water
• Add capers

See you can create a lot of variations by simply adjusting to what you have on hand in the pantry or refrigerator.

Happy Cooking !