Posts Tagged ‘shrimp’


3 medium to large navel oranges
6 tablespoons Milanese Gremolata Olive oil
3 tablespoons Tangerine Vinegar
1 1/2 pounds baby Swiss chard
Freshly ground black pepper and Salt
1 pound medium shrimp, peeled and deveined
SPECIAL EQUIPMENT: a pasta pot with a deep perforated colander-steamer insert or a metal steamer


1. Using a sharp paring knife, cut peel and white pith from 2 oranges, then cut each section of fruit away from membranes, cutting as close to membranes as you can, and place sections in a bowl. Squeeze juice from membranes into bowl; discard membranes.

2. Squeeze juice from remaining orange (you should have about 1/3 cup). In a large bowl, whisk together 1/3 cup juice, 3 tablespoons oil, 3 tablespoons Tangerine Vinegar; set aside dressing.

3. Roughly chop the Swiss Chard, (if you can’t find any baby Swiss Chard just cut the stems off of the large leaves, rough chop the leaves and use in place of the baby Swiss Chard. If you want you can also add the stems to you dish when sauteing the leaves.)

4. In a large nonstick skillet with lid, heat remaining 3 tablespoons oil over medium heat. Add chard leaves and season with salt and pepper; continue to cook, covered, stirring occasionally until leaves are wilted, about 5 minutes. Remove from heat and cover to keep warm.

5. Fit a steamer rack inside a pot. Add enough water to reach within 1/2 inch of bottom of rack. Bring to a simmer. Put shrimp in steamer and steam until translucent and cooked through, 3 to 4 minutes.

6. Arrange chard on a large serving platter. Top with shrimp and orange sections. Whisk together dressing, then drizzle over dish. Season with salt and pepper to taste!

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These vividly seasoned shrimp are great on their own, served atop pasta, or as part of a tapas tray.

5 servings (serving size: about 4 ounces shrimp)


1 1/2  pounds  medium shrimp, peeled and deveined

1  teaspoon  sugar

1/4  teaspoon  kosher salt

1  tablespoon  chili powder

1/2  teaspoon  ground cumin

1/2  teaspoon  ground coriander

1/2  teaspoon  dried oregano

3  tablespoons  avocado oil, divided

Lime wedges


Sprinkle shrimp with sugar and salt. Combine chili powder, cumin, coriander, and oregano. Lightly coat shrimp with spice mixture.

Heat 2 tablespoons of Avocado oil in a large nonstick skillet over medium-high heat. Add all the shrimp; sauté 4 minutes or until done. Place shrimp on a platter; drizzle remaining Avocado oil over shrimp. Serve with lime wedges and enjoy!!

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Perfect with spicy grilled shrimp!

2 fresh garlic cloves, minced

1 tsp. sea salt

1 large egg yolk

1 Tbs. fresh squeezed lime juice

1/2 cup SOOC Grape Seed Oil

1/2 cup SOOC Persian Lime Extra Virgin Olive Oil


Place the garlic and salt in the bowl of a food processor fitted with a metal blade or in a blender. Pulse for a few seconds. Add the egg yolk and lime juice. With the motor running, slowly add the Grape Seed oil in a thin stream. Without turning the motor off, add the Persian Lime extra virgin olive slowly in a thin stream. Taste and finish with more salt if necessary.

Makes approximately 1 cup.

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