Sunday Supper Menu
I don't normally post recipes except those using produce from our CSA farm. One of the recipes in this menu does use some of our farm veggies. However, the main dish was a recipe for barbecued shrimp that I thought was so good that I decided to share it (as well as remember myself which recipe I used). It has a lot of ingredients in the marinade but don't be put off by it because its very easy. The hardest part is peeling and deveining the shrimp and Arthur was nice enough to take care of that chore. We had purchased some frozen shrimp from a local vendor who comes to one of our farmers' markets. I normally prefer fresh shrimp but these were exceptionally good.
Spicy Barbecued Shrimp
1/4 cup vegetable or olive oil
1 tablespoon minced garlic
1 tablespoon fresh thyme
1 tablespoon chopped cilantro leaves, plus more, for garnish
1 jalapeno, seeded and minced (I used a little hot pepper from my daughter's garden. It was very hot! I didn't bother to seed it but minced it seeds and all. It added a definite kick to the dish but we all agreed it wasn't too spicy and added just the right amount of heat.)
1 teaspoon paprika (I used Penzey's smoked Spanish paprika) 1 teaspoon salt
1 teaspoon light brown sugar
1 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1 lime, juiced
2 pounds large shrimp, peeled
In a large bowl, combine all ingredients except the shrimp and mix well to combine. Add the shrimp to the seasoning paste, and toss to thoroughly coat with the seasoning mixture. Let the shrimp sit in the seasoning mixture while you prepare the grill--up to a couple of hours in fine. Prepare a grill and either thread the shrimp on skewers or use a seafood grill pan, which Mike (my daughter's fiancee) had and use that. Its a lot less trouble. I've attached a picture of what the grill pan looks like. Place shrimp skewers on the grill or the shrimp in the pan and cook for about 3 minutes on each side, or until the shrimp turn pink. Do not overcook! Sprinkle with chopped cilantro to serve.
Adapted from a recipe by Emeril Lagasse, posted on Food Network.com
We served these delectable shrimp with spinach salad with roasted beets (from Harmony Valley Farm), corn bean salad (Victoria & Mike's contribution), deviled eggs (I'm testing the recipe), potato green bean salad and cornbread.
I thought the following was a useful recipe to use a number of the vegetables we got in our CSA box from HVF on Saturday--green beans, potatoes, onions and basil. It would also be an excellent salad to take to picnics because you wouldn't have to worry about keeping it cold as you do with a mayonnaise dressing. It is in fact better if its served at room temperature.
Green Bean and Potato Salad
2 pounds red potatoes (unpeeled if they are organic)
1 pound fresh green beans, trimmed and cut into 2" pieces
1/4 cup chopped fresh basil
1 small onion, chopped
salt and pepper to taste
2 tablespoons balsamic vinegar (I recommend using white balsamic vinegar if you have it available, so that it doesn't tint the veggies brown)
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1 dash Worcestershire sauce
4-5 tablespoons extra virgin olive oil
Slice the potatoes and place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 7-10 minutes, or until potatoes are tender. Remove the potatoes and drain careful. Add the green beans to steam for about 10 minutes or until they are as tender as you prefer. Drain and add to the potatoes in a large bowl. Toss with fresh basil, onion, salt and pepper. Set aside.
In a medium bowl, whisk together the vinegars, mustard, garlic, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed. You can also add some lemon juice if it isn't as tart as you like. I didn't think it needed it. Sprinkle small basil leaves on top of the salad as a garnish.
Adapted from Allrecipes.com
Spicy Barbecued Shrimp
1/4 cup vegetable or olive oil
1 tablespoon minced garlic
1 tablespoon fresh thyme
1 tablespoon chopped cilantro leaves, plus more, for garnish
1 jalapeno, seeded and minced (I used a little hot pepper from my daughter's garden. It was very hot! I didn't bother to seed it but minced it seeds and all. It added a definite kick to the dish but we all agreed it wasn't too spicy and added just the right amount of heat.)
1 teaspoon paprika (I used Penzey's smoked Spanish paprika) 1 teaspoon salt
1 teaspoon light brown sugar
1 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1 lime, juiced
2 pounds large shrimp, peeled
In a large bowl, combine all ingredients except the shrimp and mix well to combine. Add the shrimp to the seasoning paste, and toss to thoroughly coat with the seasoning mixture. Let the shrimp sit in the seasoning mixture while you prepare the grill--up to a couple of hours in fine. Prepare a grill and either thread the shrimp on skewers or use a seafood grill pan, which Mike (my daughter's fiancee) had and use that. Its a lot less trouble. I've attached a picture of what the grill pan looks like. Place shrimp skewers on the grill or the shrimp in the pan and cook for about 3 minutes on each side, or until the shrimp turn pink. Do not overcook! Sprinkle with chopped cilantro to serve.
Adapted from a recipe by Emeril Lagasse, posted on Food Network.com
We served these delectable shrimp with spinach salad with roasted beets (from Harmony Valley Farm), corn bean salad (Victoria & Mike's contribution), deviled eggs (I'm testing the recipe), potato green bean salad and cornbread.
I thought the following was a useful recipe to use a number of the vegetables we got in our CSA box from HVF on Saturday--green beans, potatoes, onions and basil. It would also be an excellent salad to take to picnics because you wouldn't have to worry about keeping it cold as you do with a mayonnaise dressing. It is in fact better if its served at room temperature.
Green Bean and Potato Salad
2 pounds red potatoes (unpeeled if they are organic)
1 pound fresh green beans, trimmed and cut into 2" pieces
1/4 cup chopped fresh basil
1 small onion, chopped
salt and pepper to taste
2 tablespoons balsamic vinegar (I recommend using white balsamic vinegar if you have it available, so that it doesn't tint the veggies brown)
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
1 dash Worcestershire sauce
4-5 tablespoons extra virgin olive oil
Slice the potatoes and place the potatoes in a large pot, and fill with about 1 inch of water. Bring to a boil, and cook for about 7-10 minutes, or until potatoes are tender. Remove the potatoes and drain careful. Add the green beans to steam for about 10 minutes or until they are as tender as you prefer. Drain and add to the potatoes in a large bowl. Toss with fresh basil, onion, salt and pepper. Set aside.
In a medium bowl, whisk together the vinegars, mustard, garlic, Worcestershire sauce and olive oil. Pour over the salad, and stir to coat. Taste and season with additional salt and pepper if needed. You can also add some lemon juice if it isn't as tart as you like. I didn't think it needed it. Sprinkle small basil leaves on top of the salad as a garnish.
Adapted from Allrecipes.com
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