Photo: Ashley MosleyBut there is still time left to enjoy a simple summer supper. We'll show you how to do just that with the help of our special guest Chef Oliver Friendly. We started off the meal venturing over to the Courthouse Farmer's Market to purchase fresh food for our meal. We got back to the Eat and Smile kitchen and made some delicious dishes that can really be enjoyed at anytime of year. Try the:
Bacon Wrapped Shrimp with a Tomato Vinaigrette and Minted Sweet Peas
Ingredients
1 pound Shrimp
Bacon to wrap
Method
Heat oven to 450 degrees.
Wrap each shrimp with a slice of bacon, tucking the end into the bacon wrapping.
Roast for 6-12 minutes, flipping once, till bacon is crispy and shrimp in done.
Then you eat it, then you smile.
Tomato Vinaigrette:
The tomatoes add body and richness this delicious dressing.
Ingredients
6 plum tomatoes, peeled and deseeded
1 shallot
2 Tbl Nice Balsamic Vinegar
Oil to emulsify
Methods
Place the tomato fillets in the blender
Add the shallots and vineagar
Puree till smooth
While running, slowly pour the oil into the mixture till it becomes thick and aioli
Season with Salt and Pepper
Then you eat it, then you smile
Minted Sweet Pea Mash/Puree
Serves 2
Ingredients
8 oz sweet peas
2 Tbl chiffonade mint
2 Tbl minced shallot
¼ cup white wine
¼ cup chicken stock
Butter
Method
In a sauce pot boil 4 cups water with 2 Tbl salt
Add peas, cook till tender
Remove from water and drain in sink, run cold water over the peas till cool
Set peas aside
Place a sauté pan over medium heat
Add 1 Tbl butter and the shallots, sweat the shallots
Add wine, reduce till almost gone
Add chicken stock, reduce by half
Place the peas and shallots broth in a blender
Puree till smooth
Salt and Pepper to taste
Then you eat it, then you smile
2 comments:
It looks like that shrimp would really help somebody enjoy summer while it lasts. Yum!
They are delicious; you should try them!
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