BaliShrimp

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In The Mood For Food ...

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BITES

Bali Stir-Fry Shrimp * * * *

courtesy of The Spice Hunter Cafe Sole.

1 lb. Shrimp (shelled and deveined)

2 tbsp. Orange Juice

2 tbsp. Lime Juice

2 to 3 tbsp. Seafood Grill (spice mix)

3/4 lbs. Fresh Broccoli Spears

3 to 4 oz. Shittake Mushrooms (sliced)

1/4 cup Vegetable Oil

1/2 lb. Bean Sprouts

1 tbsp Soy Sauce

2 tbsp. Seasoned Rice Wine Vinegar

1/4 cup Cilantro (finely chopped)

In a bowl combine juices with "Seafood Spice
Mix." Add Shrimp and thoroughly coat with
juice blend. Chill for 30 minutes. Heat oil in
Wok or large Skillet. Add vegetable, soy
sauce, and vinegar. Stir fry for 2 minutes.
Add Shrimp and cook another 2 minutes. Add
bean sprouts and continue cooking until
Shrimp are pink and opaque. Sprinkle with
Cilantro and serve over rice or noodles (we
highly recommend served over Rice Noodles
- from Chinatown or your nearest Oriental
neighborhood). For Cafe Sole "Seafood Grill"
Spice Mix call The Spice Hunter at:

1 800 444 3061. www.spicehunter.com

("Seafood Grill" spice mix ingredients:

sea salt, onion, orange peel, ginger, sesame
seeds, black pepper, sugar, coriander,
peppermint, cilantro, orange oil.)

Summertime

For the Shrimp:

1. Combine the cilantro, garlic, jalapeno, tequila, triple
sec, lime juice and cumin in a bowl. Add shrimp and
refrigerate for at least 1/2 hour. Drain and reserve
marinade. 2. Grill Shrimp and set aside. 3. In a
saucepan, bring the reserved marinade to a boil and
reduce by half. Remove from heat and transfer to a
bowl. Let cool.

For the salad ...

preheat oven to 350

1. Cook tortillas until golden. Sprinkle with chili powder.

2. In a bowl mix bell pepper, lettuce and cabbage. Toss
with Shrimp marinade and 1/4 cup Olive Oil.

3. Serve Shrimp on a bed of lettuce with tortilla crisps.

Margarita Shrimp Salad (serves 6)

2 tbsp. Chopped Cilantro

2 cloves Garlic (minced)

1 Jalapeno Chili (seeded and finely diced)

1/3 cup Tequila ~

2 tbsp. Triple Sec or Grand Marnier

1/4 cup Lime Juice (freshly squeezed)

1 tsp. ground Cumin

1 lb. Shrimp (peeled and deveined)

1/4 cup Olive Oil

1/8 tsp. each Salt and Pepper

For the Salad:

6 - 6" Corn Tortillas cut into triangles.

2 tsp. Chili powder

1 Tomato (cored, seeded and diced)

1 Yellow Bell Pepper (seeded and diced)

3 cups Water Cress

3 cups Shredded Cabbage

Pan Seared Tuna

and Corn Tortillas (serves 5)

10 oz Tuna

1 tbsp Black Pepper

1 tsp Chili Powder

1 tsp Thyme Leaves

5 - 6" Corn tortillas (cut in half, bake to light
golden brown

4 Plum Tomatoes (thinly sliced)

10 leaves Red Lettuce

For the Cilantro Pesto

1 cup Olive Oil

1 tbsp Garlic (chopped)

1/4 cup Cilantro (chopped)

2 tbsp Pignoli Nuts (toasted)

Salt and Pepper to taste'

Put all ingredients together

in a blender and process

until smooth. Set aside.

1. Heat a heavy skillet over high heat.

2. Combine chili powder, pepper and
thyme. Coat tuna.

3. Hot-sear tuna to medium
doneness.

4. Place one half slice tortilla on a
plate and arrange a few slices of tuna,
tomato, avocado, 1 1/2 tsp Cilantro
Pesto and lettuce. (Seared: cooked
quickly and well on the outside, pink
on the inside.

Margarita Shrimp and Seared Tuna courtesy of www.eatrightny.org

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The MagaZine

Summer 2002