Firecracker Shrimp
Recipe courtesy of chef Geoff Johnson
Ingredients:
- 6 shrimp
- 1 tsp chopped garlic
- 2 Tbl sliced cherry peppers
- 2 Tbl roasted grape tomatoes
- 1 Tbl chopped leeks
- 1/4 c cooked white beans
- 1/3 c chicken or shellfish broth
- 1 Tbl herb love (parsley, thyme and rosemary)
- salt & pepper to taste
- 1 Tbl unsalted butter
Directions:
1. Sautee garlic, peppers, tomato, leeks & shrimp in the butter. Deglaze w/ stock, add beans and simmer until shrimp are translucent, serve
2. Baby Arugula w/ hazelnuts, roasted tomato, red onion, pomegranate craisins & goat cheese, mandarin orange poppy seed vinaigrette
For The Salad
Ingredients:
- 2 cups baby arugula
- 2 Tbl roasted tomato
- 2 Tbl chopped red onion
- 2 Tbl hazel nuts, chopped
- 2 Tbl pomegranate craisins (sun dried cranberries infused w/ pomegranate juice)
- 2 Tbl goat cheese
Directions:
- Toss together w/ 1/3 cup mandarin Vinaigrette
For the vinaigrette
Ingredients:
- 1 c mandarin oranges in juice
- 2 Tbl roasted grape tomatoes
- dollop honey
- 1Tbl dijon or crushed whole grain mustard
- 1 tsp poppyseeds
- pinch herb love (see above)
- 1/3 c rice wine vinegar
- approx 1 cup olive oil
Directions:
Combine all ingredients except the oil and puree w/ immersion blender or food processor, slowly add olive oil until thick consistency