Put dinner on the table fast tonight with this crowd-pleaser.
Number of Servings:
4
Ingredients:
4 cups fresh or frozen broccoli florets
2 cups instant brown rice (about 4 cups cooked)
1 tablespoon canola or olive oil
1 small onion, finely chopped (about 1/2 cup)
1 1/2 to 2 teaspoons curry powder
1 teaspoon garlic powder
1/2 teaspoon salt
1 1/2 cups 1% lowfat milk
3 tablespoons all-purpose flour
1 pound small or medium cooked shrimp, fresh or frozen, thawed
1/2 cup reduced-fat sour cream
1/4 cup roasted cashews, optional
Instructions:
Steam the broccoli until tender, about 4 minutes. Remove from the heat and set aside uncovered. Cook the rice according to package directions. While the rice is cooking, heat the oil in a large nonstick skillet over medium-high heat. Add the onion, curry powder, garlic powder, and salt and cook, stirring frequently, until the onion is translucent 5 to 7 minutes. Meanwhile, whisk together the milk and flour in a bowl until well blended. Add the milk mixture, broccoli, and shrimp to the skillet and bring to a simmer stirring constantly. Reduce the heat and continue to simmer and stir gently until the liquid thickens slightly, about 2 minutes. Remove the skillet from the heat and stir in the sour cream. Serve in individual bowls over rice and sprinkle with cashews as desired.
Nutrition Information:
Calories: 400
Fat: 10g (3g saturated)
Sodium: 570mg
Carbohydrates 51g
Fiber: 4g
Protein: 31g
Vitamin A: 45%
Vitamin C: 100%
Calcium: 20%
Cholesterol: 210mg
Number of Servings:
4
Ingredients:
1 # Ocean Garden® Mexican white shrimp
1 ea Cinnamon Stick
1 t Cloves
2 ea Bay leaves
1 t Black peppercorns
1 t Red Pepper Flakes
1 oz Kosher salt
1 ea Lemon, cut in half
2 T Cumin
¼ # Pistachios, toasted
Orange Dressing
½ T Shallots, minced
1 # Oranges
2 oz Rice wine Vinegar
8 fl oz Canola Oil
Pomegranate Gastrique
8 fl oz Pomegranate Juice
2 oz Sugar
2 oz White Wine Vinegar
Cous Cous Salad
½ # Cous Cous
8 fl oz Chicken Stock
1 ea Carrots, brunoise
1 ea Zucchini, brunoise
½ Red Bell Pepper, brunoise
1 ea Mango, brunoise
1 T Salt
1 t Black pepper
½ bu Cilantro, chopped
¼ c Pepitas, toasted
Cilantro Lime Vinaigrette
4 fl oz Lime Juice
1 T Shallots
¼ bu Cilantro, chopped
12 fl oz Canola Oil
Chayote Squash Puree
1 # Chayote Squash
1 fl oz Olive Oil
1 T Salt
1 t Black pepper
1 T Shallots, whole
8 fl oz Heavy Cream
Tomatillo Granite
1 # Tomatillos, quartered
¼ c Onions, chopped
1 ea Jalepenos, seeded, chopped
½ bu Cilantro, chopped
½ # Limes
2 T Light Corn syrup
1 oz Olive Oil
1 t Salt
½ t Black pepper
Instructions:
Method of Prep: Combine the cinnamon stick, cloves, bay leaves, red pepper flakes, peppercorns, salt, and lemon in a large pot of water. Bring to a boil. Add the shrimp and cook until the water returns to a boil. Remove the shrimp, checking for doneness, and place in a seasoned ice bath to shock. Remove from the ice bath and place in a bowl. Toss with orange dressing and marinate. Grind the cumin and pistachios and toss with shrimp.
Orange Dressing: Zest and juice the oranges. Place the orange juice in a small pot and reduce by half. Chill. Place the orange juice, vinegar, shallots, and zest in a blender and blend until smooth. Slowly drizzle the oil to create an emulsification. Pour the vinaigrette over the shrimp and marinate.
Pomegranate Gastrique: Combine all the ingredients in a small saucepan. Reduce to a syrup, strain, chill, and place in a squeeze bottle.
Cous Cous Salad: Bring chicken stock to a boil. Add the cous cous, stir in and let sit 5
minutes. fluff with a fork, place in a large mixing bowl. Saute the carrots, squash and red bell pepper in a medium saute pan. Add to the cous cous. Add the mango, cilantro, pepitas, and season to taste. For the dressing, combine the lime juice, shallots, and cilantro in a blender and blend until smooth. Slowly drizzle in the oil until emulsified. Season to taste. Add the dressing to the cous cous and toss until the cous cous is coated.
Cilantro Lime Vinaigrette: For the dressing, combine the lime juice, shallots, and cilantro in
a blender and blend until smooth. Slowly drizzle in the oil until emulsified. Season to taste.
Add the dressing to the cous cous and toss until the cous cous is coated.
Chayote Squash Puree: Cut the chayote in half and remove the seed. Remove 2 ¼ inch slices from the squash and set aside. Toss the remaining squash in with the oil, salt, and pepper. Place flesh side down on a half sheet tray and roast at 400 with shallots. Roast until tender. Puree in blender until smooth. Strain and add cream. Season to taste. Chill. Meanwhile, brunoise the remaining squash and sauté in a small sauté pan. Season to taste. Chill. To serve, place 1 T of the sautéed squash at the bottom of the shot glass. Fill the rest of the way up with the chayote puree.
Tomatillo Granite: Place the tomatillos, onions, and jalepeno in a large mixing bowl and toss with oil, salt, and pepper.
Place on a half sheet tray and roast at 400 for 15 minutes or until soft. Place roasted ingredients and cilantro in a blender and blend until smooth. Strain through a chinois into a mixing bowl and whisk in lime juice and corn syrup. Season to taste. Place in a ½ 200 pan and freeze. Scrape 2 times after frozen to break up the ice crystals. Place in small bowl.
Source:
Ocean Garden Products, Inc. and Chef Laura Bruce, Art Institute of California, San Diego, CA
