Tag: fish

Ingredients:

•  Red Peppers (thinly sliced/julienned)
•  Carrots (peeled and julienned)
•  cucumber (thinly sliced/julienned)
•  avocado (sliced)
•  purple cabbage (chopped)
•  cilantro (chopped)
•  spinach leaves (washed)
•  shrimp ( peel, devein, toss with EVOO, salt and pepper –roast until done)
•  sesame seeds (to garnish)
•  package of spring roll wrappers

Preparation:

•  Make sure all the ingredients are prepared/chopped/cooked before you assemble
•  Prepare the rice paper wrappers according to directions (you want the wrapper to be soft, yet still slightly firm and pliable.)
•  Fill the rolls by placing a few sticks of carrot, cucumber, red pepper, and a sprinkle of purple cabbage on top of the bottom 1/3 of the rice paper.  Then, a slice or two of avocado and a bit of cilantro.  Lay spinach leaves on top and finish with slices of shrimp on top. 
•  Don’t overstuff roll
•  Roll everything up tightly by gently pulling up the bottom of the roll and roll over the filling.  Use your hands to tuck the filling in as you roll — like you are rolling a burrito (you can fold in the sides of the rice paper if you wish.
•  Place on a serving plate and cut in half, sprinkle with sesame seeds and serve with peanut sauce or drizzle  with  Oli+Ve Traditional balsamic, or both! 

Peanut Sauce  (adapted from naturalmond.com)

•  1/2 cup NaturAlmond almond butter (or Georgia Grinder’s peanut butter)
•  1/2 cup low-sodium chicken broth
•  3T low-sodium soy sauce (Den Chan Shoyu)
•  2 1/2T minced fresh ginger
•  1T freshly squeezed lime juice
•  1T minced garlic
•  1/2 t red pepper chili flakes (more or less based on desired heat)
•  1 shallot, peeled
•  1 1/2T rice wine vinegar (or try Oli+Ve honey ginger balsamic)

Place all ingredients in a high powered blender and blend until smooth and creamy (keeps 3-4 days in the refrigerator)

Spring roll recipe shared by Kathy White

Ingredients:

• 1 lb. uncooked 16-20 count Shrimp (cooked shrimp works fine, just cut cooking time by one minute)
• 1 lb. Linguine Pasta
• 5 tsp. Oli + Ve Extra Virgin Olive Oil (plain, Persian Lime or Eureka Lemon – your choice)
• 1/3 cup White Wine
• 4 cloves garlic – minced fine
• 1/2 Vidalia onion – diced
• 1 – 16 oz. can tomatoes – retain 1/3 of juice
• 1/4 cup Italian Parsley
• 6 Basil leaves
• 1/2 Lemon – juiced
• 1/4 tsp. Red pepper flakes (+/-)
• Salt and Pepper
• 1/4 cup Heavy Cream – to add as needed

Preparation:

Prep time: 30 minutes

Boil salted water for pasta, cook until al dente. Heat olive oil in a skillet over medium heat. Add garlic and onion. Stir until onion is translucent. Stir in tomatoes and cook for 3 minutes. Add wine, lemon juice and shrimp. Cook until shrimp is pink. Add pepper flakes, season with salt and pepper. Slowly add cream to thicken or reserved tomato juice to thin. Serve shrimp and sauce over prepared pasta. Dress with parsley and basil leaves.

Courtesy of Stonesthrow Winery – check them out at www.stonesthrowwinery.com!

Ingredients:
2lbs large shrimp, peeled and deveined, butterflied, tails removed, patted dry
1 ½ cups all purpose flour
½ cup Oli + Ve EVOO (any single varietal or experiment with our Eureka Lemon Oil, Basil Oil or our Milanese Gremolata for added flavor)
6 small garlic cloves, peeled
1 cup dry white wine
4 cups crushed Italian plum tomatoes
8 fresh basil leaves, torn
1/8-1/4+ fresh oregano
Dried red-pepper flakes to your palate
Salt and pepper to taste

Instructions:Dredge shrimp in flour, patting them to make sure that all sides are well coated.Heat oil in a large saute’ pan over medium-high heat. When oil is hot but not smoking, add shrimp and saute’ for 1 minute. Stir in garlic and saute’ for an additional minute or until shrimp are just beginning to brown (do not crowd pan, do not burn garlic; prepare shrimp in batches, if necessary).  Remove from heat and drain off all excess oil. Set shrimp aside and keep them warm.Return pan and garlic to medium-high heat.  Stir in wine, oregano, pepper flakes, salt, and pepper. Bring to a boil and cook for 2 full minutes.Stir in tomatoes and cook for 15 minutes or until sauce has thickened slightly. Stir in basil and shrimp and cook for 3 minutes. Remove garlic cloves. Serve over pasta.Serves 4 well*Compliments of Stonesthrow Winery. Check them out at www.stonesthrowwinery.com!