Yellow Gazpacho Cocktails with Grilled Cilantro Pesto Shrimp & Avocadoes

October 11th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

15 medium yellow tomatoes cut into little pieces, making sure to retain liquid
1 teaspoon lemon zest
2 tablespoons fresh cilantro, finely chopped
2 medium cucumbers, peeled
¼ cup olive oil
1 teaspoon salt
1 red bell pepper, finely chopped
1 teaspoon cracked pepper
1 medium red onion, finely chopped
15 shrimp, tail on and cleaned
2 cloves garlic, finely chopped
¼ cup cilantro pesto, recipe below
¼ cup white wine vinegar
Avocado, for garnish

PREPARATION

Mix all ingredients except shrimp, cilantro pesto and avocado in a large mixing bowl. Take 1 cup of mixture and blend in a food processor or blender, pulsing until semi-smooth. Alternatively grind up with a mortar and pestle until desired consistency. Pour liquid back into mixing bowl and stir well. Refrigerate for at least 2 hours before serving.

Grill shrimp, brushing occasionally with cilantro pesto. Serve in martini glasses with 2 grilled shrimp and avocado for garnish.

Cilantro Pesto

INGREDIENTS

1 bunch fresh cilantro (approx. 1½ cups)
Juice of 4 limes
3-4 cloves fresh garlic
Juice of 1 lemon
Zest of 2 limes
1 tablespoon cumin
1 jalapeño pepper, chopped and seeded (optional)
½ cup walnut oil or olive oil
Salt, to taste

PREPARATION

In a blender, or with a handheld food processor, combine all ingredients with salt and blend until smooth.

Yellow Gazpacho Cocktails with Grilled Cilantro Pesto Shrimp & Avocadoes

August 4th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

15 medium yellow tomatoes, cut into little pieces, making sure to retain liquid as well
2 medium cucumbers, peeled, deseeded and chopped fine
1 red bell pepper, chopped fine
1 medium red onion, chopped fine
2 cloves garlic, chopped fine
¼ cup white wine vinegar
1 teaspoon lemon zest
2 tablespoons cilantro chopped fine
¼ cup olive oil
1 teaspoon salt
1 teaspoon cracked pepper
15 pieces of shrimp, tail on and cleaned
¼ cup cilantro pesto  (see our recipe section)
Avocado, garnish

PREPARATION

Mix all ingredients (except shrimp, cilantro pesto and avocado) in a large mixing bowl.  Take 1 cup of mixture and blend in the food processor or blender pulsing until semi smooth.  Pour liquid back into mixing bowl and stir well.  Refrigerate for at least 2 hours before serving. 

Alternatively grind up with a mortal and pestle until desired consistency. Chill before serving.

Grill shrimp brushing with pesto.  Serve in martini glasses with 2 grilled shrimp and avocado.

Yogurt Panna Cotta with Lavendar Honey

August 5th, 2010 § 0 comments § permalink

Adapted from www.Tastewiththeeyes.com
Serves 6

INGREDIENTS

2 ½ teaspoons unflavored gelatin (one packet)
1 ½ cups non-fat kefir
1 ½ cups non-fat Greek yogurt
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
2 tablespoons honey, for garnish
4-5 tablespoon crushed lavender flowers

PREPARATION

In a small bowl, sprinkle gelatin over 3 T. cold water, stir and let stand until softened, about 5 minutes.  In a separate large bowl, add yogurt and whisk.  Meanwhile, In a small heavy bottomed saucepan over low heat combine kefir, sugar and salt and warm through till sugar dissolves.  Remove from heat, add softened gelatin and vanilla, stir and let cool.  Gradually whisk the warm kefir mixture into the yogurt.  Pour mixture into 2 ounce ramekins and let come to room temperature before covering (to prevent a skin from forming).  Chill at least 6 hours.  To serve, invert panna cotta and drizzle with honey and sprinkle with lavender flowers

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