shrimp Archives - Page 2 of 4 - Taste With The Eyes

Shrimp and Grits in Mini Cast Iron Skillets

Shrimp and Grits in Mini Cast Iron Skillets

Whether it’s the charming presentation in mini cast iron skillets, or the fact that the time to prepare this “fisherman’s breakfast” originally from the Carolina Low Country is less than 15 minutes – Shrimp paired with Grits is a wonderful dish, both for the diner and the chef.

Serve it as a savory breakfast like they do in the South, or on the brunch buffet, an appetizer, lunch, dinner, or even a midnight snack. Creamy cheesy grits and large pink shrimp are highlighted by flavors of tangy lemon, piquant hot sauce and chiles, while scallions, garlic and mushrooms balance out the flavors in the not-too-heavy buttery sauce. Delightful – any time of day!

Shrimp and Grits Recipe

Continue reading “Shrimp and Grits in Mini Cast Iron Skillets”

Shrimp and Carrot Salad, Ají-Soy-Limón Dressing

Shrimp and Carrot Salad
Okra, Cherry Tomato, Red Onion, Caperberry, Feta, Nasturtium
Ají Amarillo Soy Limón Dressing

Colorful baby carrots and my tree bursting with key limes became the source of inspiration for this sprightly salad. Carrots and limes have a curious affinity for one another. Key limes, called limones in Peru are used extensively in Peruvian cuisine. I mix the lime juice with ají amarillo paste and soy sauce to make the refreshing dressing. Ají amarillo, a yellow-orange Peruvian chile pepper is simultaneously spicy and fruity. Just a couple teaspoons of the paste gives the dressing its zing and along with the shrimp and carrots paired with feta, okra, onion, and tomatoes – the result is a really zesty salad with piquant Peruvian flair.

Peruvian Shrimp and Carrot Salad Recipe

Continue reading “Shrimp and Carrot Salad, Ají-Soy-Limón Dressing”

Global Shrimp: Haricots Verts, Chickpeas, Feta

Shrimp, Haricots Verts, Chickpeas
Soy Soju Marinade
Feta, Gochugaru, and Sesame Seeds

The classic Greek pairing of shrimp and feta, along with French haricots verts, Indian chickpeas, and a Korean soju & soy marinade result in a side dish most likely to attract attention. This global amalgamation of ingredients is finished with a sprinkling of toasted sesame seeds and gochugaru, a Korean red chile powder that is barely spicy, and somewhat sweet and smoky. Served at room temperature – it’s a fusion dish that would make a terrific addition to any buffet, BBQ, or picnic.

Global Shrimp Recipe

Continue reading “Global Shrimp: Haricots Verts, Chickpeas, Feta”

Korean Melon and Shrimp

Korean Melon and Shrimp

Korean melons are delightful. They have a melon-y taste similar to cantaloupe, but with cream-colored flesh and bit more crunch. The seeds are edible so I leave them intact, to enjoy the sweet pulp that surrounds them, and for added texture. Korean melon paired with shrimp, makes a simple yet refreshing appetizer or popular side dish to serve on a spring or summer buffet.

Continue reading “Korean Melon and Shrimp”

rosé salad – a summer dish crafted to complement chilled dry rosé

rosé salad
shrimp, beet, raspberry, radicchio, pickled red onion, rose petal salad

Hey summer! Where ya goin’? Not so fast, please! We’re holding on to summer by drinking our favorite pink wines: chilled dry French rosés which are the epitome of summer – light, fresh, and refreshing. This salad is crafted in a way so as to let the integrity of each ingredient shine, taking care not to overdress, but letting the raspberry vinegar and olive oil enhance the flavors. The spectrum of pink colors, fruity and flowery aromas, and range of flavors and textures beautifully complement rosé wines.

rosé salad recipe

Continue reading “rosé salad – a summer dish crafted to complement chilled dry rosé”