FRESH SPA-OCKTAIL
Have cocktail in a large pitcher ready to serve, as well as glasses ready to be topped with seltzer and garnished with cucumber slices
Discuss Spa-ocktail and serve
Quick Sauteed Shrimp in Tomato Garlic Sauce
Recipe courtesy Sunny Anderson, 2010
2 tablespoons olive oil
3 scallions, finely chopped
3 cloves garlic, sliced into thin slivers
Salt and freshly ground black pepper
4 Roma tomatoes, seeded and chopped
1/4 cup clam juice
2 tablespoons fresh lemon juice
1/2 teaspoon sugar, optional
16 colossal shrimp, shelled and deveined with tail on (about 1 1/4 pounds)
In a large saute pan over medium heat, add the olive oil, scallions, garlic, a nice pinch of salt and a few grinds of black pepper. Cook until the greens of the scallions are wilted and darkened with the oil and the garlic is tender and slightly golden, about 4 minutes. Add the tomatoes, season with salt and cook while stirring until the tomatoes are softened, about 2 minutes. Add the clam juice and lemon juice, bring to a light simmer and stir. Taste, and if the tomatoes and lemon juice are too tart, add sugar and stir.
Sprinkle the shrimp with salt and pepper and add to the pan. Cook on 1 side until the shrimp begins to turn opaque and curl slightly, 2 to 3 minutes. Then toss and cook until they just begin to turn pink on the other side, 1 to 2 more minutes. (Shrimp cooks fast and there's a thin line between done and overdone; the best rule is to remove the pan from the heat as they begin to reach the finish line. Continue tossing and the heat of the pan will continue to cook them until done.) Serve warm or chilled.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Ease of preparation: easy
Jicama Salsa
Recipe courtesy Sunny Anderson, 2010
1 (1 1/2 pound) jicama, peeled and diced
1 Granny Smith apple, peeled, cored and diced
1/2 small red onion, diced
3 tablespoons lime juice
2 tablespoons vegetable oil
1 tablespoon sugar
2 teaspoons hot sauce (recommended: Frank's Red Hot)
1 tablespoon chopped cilantro leaves
1 tablespoon chopped mint leaves
Pinch kosher salt and freshly ground black pepper
Combine all of the ingredients in a large salad bowl. Serve alone as a side salad or with tortilla chips.
Yield: 4 servings
Prep Time: 5 minutes
Ease of preparation: easy
Fresh Spa-ocktail
Recipe courtesy Sunny Anderson
3 cups watermelon chunks
1 English cucumber, peeled and cut into chunks
3 tablespoons fresh lime juice
4 ounces tequila (recommended: 1800 Tequila)
8 ounces (1 cup) seltzer water
Cucumber slices, for garnish
Lime slices, for garnish
Place a fine-mesh sieve over a bowl.
Add the watermelon and cucumber chunks to a blender and blend until thoroughly pureed. Pour into the sieve and allow the juice to slowly drip into the bowl without forcing any of the pulp through. Discard solids. This should yield about 12 ounces of juice.
In a pitcher, combine the watermelon and cucumber juice with the lime juice and tequila. Fill 4 highball glasses with ice and evenly divide juice among glasses. Top off each glass with seltzer water. Serve the glasses topped with a couple of cucumber and lime slices.
Yield: 4 servings
Prep Time: 10 minutes
Ease of preparation: easy
Active Time: 5 minutes
Total Time: 5 minutes
