Thursday, July 2, 2009
Everyday Feasts, Tampa, Florida
I just love all of the Tampa Junior League cookbooks. They are truly fantastic!! Everything I have cooked using their recipes has been fantastic. On Mother's Day, I cooked Greek Shrimp Saute' for my parents. It was delicious!! I cooked it again for dear Tampa friends the other night. W & D have been so delightful (just like L & A) in making us feel like part of their family! I also made a Broccoli with goat cheese dish that is superb! The flavors mesh well together! Then, I made a sweet corn and pepper salad! I am now sharing the recipes with YOU!
Greek Shrimp Saute'
2 pound large shrimp, peeled, deveined, and tails removed (you can use frozen as long as you thaw it)
1 Tbs. Lawry's garlic salt
1 Tbs. dried oregano
juice of 1 large lemon
1/2 cup olive oil
3 Tbs. butter
1 cup flour
Combine the shrimp with garlic salt, oregano, and lemon juice in a medium bowl and toss well to coat. Chill, covered, for 45 minutes. Remove the shrimp from the marinade and discard the marinade. Pat the shrimp dry with paper towels. Heat the olive oil and butter in a cast-iron skillet to bubbling but not smoking over medium to medium-high heat. Combine the shrimp with the flour in a large resealable plastic bag and shake to coat. Shake the excess flour off the shrimp and working in batches, place in the skillet, leaving room between each shrimp. Cook until golden brown on all sides and cooked through, turning once. Drain on paper towels. Serve with lemon wedges and hot sauce.
***I used the leftover shrimp the next night to make shrimp and goat cheese tacos. I warmed the shrimp up in the saute' pan, and then put it inside a tortilla with some goat cheese. I put some olive oil in the saute' pan, and seared each side of the tortilla so that the cheese would melt a little bit. It was fantastic!***
Sweet Corn & Pepper Salad
6 ears of corn, or 4 1/2 cups frozen corn
1/4 to 1/2 cup water
1 yellow bell pepper, seeded and chopped
1 red bell pepper, seeded & chopped
1 small red onion, minced (about 1/2 cup)
1/2 cup fresh cilantro, stemmed and chopped
1/4 cup fresh lime juice
1/4 cup good olive oil
salt and pepper to taste
Cut the corn off the cobs. Combine with the water in a medium saucepan. Cook, covered, over medium heat for 5 minutes or just until tender, drain. Let stand until cool. Combine with the yellow pepper, red pepper, onion, cilantro, lime juice, olive oil and salt and pepper in a large bowl and mix well. Chill, covered, for several hours. Garnish with additional cilantro if desired. You may prepare it one day in advance!
This is delicious as a side, over fish, or as a salsa!
Broccoli with Goat Cheese
2 stalks broccoli
1 tsp. salt
4-5 ounces creamy goat cheese, chopped (I buy the crumbles at Costco)
1/4 cup (1/2 stick) unsalted butter, chopped (salted is fine)
salt and pepper to taste
Trim the broccoli florets from the stalks. Slice off the outside of the broccoli stalks to reveal the tender green interior using a vegetable peeler. Slice the stalks into 1/2-inch circles. Fill a saute' pan with 1/2 inch of water and add 1 tsp. salt. Arrange the broccoli in a single layer in the saute' pan. Bring to a slow boil and cook, covered, for 3 to 5 minutes or until tender-crisp; drain. Reduce the heat to low. Add the cheese and butter and stir until the cheese is melted. Season with salt and pepper. You may substitute 6 cups broccoli florets for the 2 stalks of broccoli if desired. **I used the florets!*** ENJOY!