A summer favorite when tomato’s ripen and you’re looking for a cool, light meal. 1 large ripe slicing tomato 1 package of a fresh mozzarella log Fresh basil Gallopin’ Gourmet ...
Another repeat performer! Light curry is just the right amount without overpowering the shrimp and tomatoes. We made this twice in one week.
2 tablespoons EVOO
1 pound peeled and deveined extra large shrimp
1 teaspoon dried ginger or 1 tablespoon fresh peeled and minced ginger
3 garlic cloves
1-1/2 teaspoons Far Out Feather Dust
1/2 teaspoon ground cumin
1/8 crushed red pepper
2 pints cherry tomatoes – we used heirloom for extra color
3 tablespoons half & half or heavy cream
1 teaspoon honey
1/4 cup slivered almonds toasted
2 cups cooked rice – I use brown rice
1/8 cup fresh basil leaves chopped
1 tablespoon finely sliced Lemongrass greens – use the young ones
Heat oil in skillet over medium-high heat, add 1 Tablespoon EVOO and swirl to coat. Add shrimp and cook for 2 minutes on each side until done and pink. Remove shrimp and place in a small bowl and keep warm.
Add the other tablespoon EVOO to the pan and stir in garlic and ginger until fragrent. Add Far Out Feather Dust, cumin, crush red pepper, and cherry tomatoes to the pan. Cook for 4 minutes or until the tomatoes begin to break down. Stir in honey and 1/2 & 1/2 or cream. Cook 1 minute then add shrimp, basil and toasted almonds. Cook for another minute then serve over rice. Garnish with slivered Lemongrass. Yum!!!!!
This little ditty is the BOMB! Grab a jar of Wow-A Chihuahua and have a healthy and flavorful taste! You can make the cakes to size. Small for a party or appetizer or big like a pancake for dinner.
1 pint of heirloom or red cherry tomato’s finely chopped and drained in a colander
1/4 cup chopped fresh cilantro
2 scallions (green onion) finely chopped
1 teaspoon (more if you like it hot) of Wow-A Chihuahua
1/2 of a white or sweet onion medium size finely chopped
Juice of 1/2 of a fresh squeezed lime
Mix everything together and pop in the refrigerator while you make the corncakes.
1 cup Masa Harina aka corn flour
1 Tablespoon Wow-a Chihuahua
1/3 cup all purpose flour
3/4 teaspoon baking powder
1/3 cup Queso Fresco – white crumbly Mexican cheese
1 cup warm water
Crema Mexicana or sour cream
Diced avocado is also optional
Mix Masa Harina, flour, Wow-A chihuahua, baking powder, queso fresco, in a medium bowl with a whisk. Drizzle 1 tablespoon of EVOO over top of mixture and stri to form a course meal with some pea sized pieces. add 1 cup WARM water and stir until dough forms. Divide dough into 16 balls and flatten to form a 2″ pancake. I made these as a main course so made them the size of a medium pancake. Heat EVOO or Canola if you prefer, in a skillet. Add cakes and cook until they set and are golden brown about 2 to 3 minutes. Brush cakes with a little oil then flip and finish cooking another 2 to 3 minutes. Top the corncakes with the salsa, (avocado if desired) crema Mexicana, and a dash of Wow-A Chihuahua. Then indgulge yourself.
Oh, and its great for home fries and breakfast potatoes, not to mention Baking and roasting chicken!