Joree Tamburro
Ingredients
Shrimp Marinated with Rosemary
Marinade
3/4 cup extra virgin olive oil
1/2 cup fresh lemon juice
1/4 cup chopped fresh parsley
2 garlic cloves, minced
2 tablespoons fresh rosemary
1/4 cup dry white wine
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt
2 pounds large raw shrimp, shelled and deveined
2 bay leaves
1 lemon, sliced
1 tablespoon Crab Boil Seasoning
6 cups water
Autumn Salad with Pancetta, Apples and Blue Cheese with Maple Vinaigrette
8 slices of pancetta or bacon
1 small package of baby spinach
1 pound baby lettuce, washed and dried
1 large Granny Smith apple, peeled and diced
½ cup toasted pecans, chopped coarsely
¾ cup dried cranberries
6 ounces blue cheese, crumbled
For the dressing:
3 tablespoons apple cider vinegar
Zest from 1 orange
3 tablespoons orange juice
3 teaspoons Dijon mustard
3 tablespoons pure maple syrup
Coarse sea salt and freshly ground black pepper, to taste
¾ cup extra virgin olive oil
Instructions
For marinade, combine all ingredients in large bowl. Set aside.
Combine bay leaves, lemon slices, Crab Boil, and water in large saucepan. Bring to boil and add shrimp. Poach for 2 minutes until shrimp just turns pink. Remove shrimp using slotted spoon. Cool slightly and add warm shrimp to marinade. Cover and refrigerate at least 3 hours or overnight. Serve at room temperature.
Serves 8 to 10.
Note: You can also use fresh dill instead of rosemary.
Preheat oven to 400 degrees F.
Place a baking rack on a sheet pan and lay the pancetta or bacon slices on the rack. Roast for about 20 minutes, until nicely browned. Let cool.
In a large decorative bowl, toss together the spinach, baby lettuce, apple, pecans, cranberries, and blue cheese.
For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, salt and pepper. Slowly whisk in olive oil in medium bowl or food processor. Chop the pancetta or bacon in small pieces and add to the salad. Toss the salad with just enough dressing to moisten and toss well and serve.
Serves: 6 to 8
Note: To toast pecans, place in a dry sauté pan over medium low heat for 4 to 5 minutes, stirring frequently, until lightly browned.
