Think of the good things in your life. Think of the things that excite you; the things you want to do and see. Make them happen and imagine the feelings these experiences will bring. Dream big or small, and eat smart!
CHILLED AVOCADO SOUP
Prep time: 20 minutes. Chilling time: 1 hour+. Serves: 6
2 ripe avocados
2 limes, juiced
2 cups chicken broth
¼ cup fresh cilantro leaves
½ tsp salt
3 tbsp dark rum
1 tsp curry powder or cumin
Fresh ground pepper
Garnish: chopped chives, optional
Combine ingredients in a blender and process until smooth. Cover and refrigerate 1 hour or until completely chilled. Pour soup into serving bowls and garnish.
Hint: Use prepared guacamole, if avocados are unavailable.
Note: This rich, velvety avocado soup contains no cream or milk. Pureeing in the blender fills the mixture with air, making it thicker. If you prefer a thinner consistency, add more broth.
SEARED SHRIMP SALAD
Prep time: 20 minutes. Cooking time: 15 minutes. Serves: 6
1 lb mixed organic salad greens
1 pint cherry tomatoes
1 English cucumber, peeled
1 celery stalk
6 cilantro sprigs
3½ ounces (100 g) feta cheese
2 lb shrimp, peeled, deveined, tail removed (16-20 count)
1 tbsp extra virgin olive oil
1 tsp sea salt
1 tsp white pepper
½ tsp smoked paprika
1 garlic glove, crushed
½ cup dry white wine
½ cup heavy whipping cream
2 cups cooked Quinoa Pilaf (recipe follows)
½ cup alfalfa or broccoli sprouts
Rinse salad greens and reserve, chilled. Slice cherry tomatoes in half and reserve. Dice cucumber into ¼-inch cubes and reserve. Slice celery on the bias into 12 long thin wedges; reserve for garnish.
Remove leaves from cilantro sprigs and mince; discard stalks. In a small bowl, crumble feta cheese, add minced cilantro and toss to combine.
Slice shrimp in half lengthwise and season with salt, white pepper and smoked paprika.
Heat a sauté pan over medium heat. Pour olive oil into pan; add shrimp and sauté until shrimp begin to turn pink and curl, about 2 to 3 minutes. Stir in garlic and cook 1 minute longer. Add wine to sauté pan and reduce by half, about 2 to 3 minutes. Add whipping cream, bring to simmer and cook 1 minute. (The sauce will become your warm vinaigrette.)
To plate: spoon 1/3 cup Quinoa Pilaf into the base of 6 individual serving dishes. With a spoon create a well in the pilaf to provide a base for the greens. Top the pilaf with salad greens and arrange tomato and cucumber around the pilaf. Place the seared shrimp on top of the greens and drizzle with the warm vinaigrette. Finish with the herbed feta and sprouts. Arrange the celery garnish creatively on the side of the salad.
Makes: 2 cups, enough for 6 people
½ cup white quinoa
½ cup black or red quinoa
2 cups stock
1 tsp dried oregano
1 tsp dried basil
½ tsp celery salt
½ tsp sea salt
In a 3-quart saucepan combine quinoa, stock and seasonings; stir to combine. Bring to a boil, reduce to simmer, cover and cook 15 minutes or until quinoa becomes translucent and the germ shows a visible spiral on the exterior of the grains.
Remove from heat and let stand, covered, for 5 minutes or until all the stock is absorbed. Fluff with a fork and reserve.
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com or email CapJan@aol.com.