Put dinner on the table fast tonight with this crowd-pleaser.Number of Servings: 4Ingredients: 4 cups fresh or frozen broccoli florets2 cups instant brown rice (about 4 cups cooked)1 tablespoon canola or olive oil1 small onion, finely chopped (about 1/2 cup)1 1/2 to 2 teaspoons curry powder1 teaspoon garlic powder1/2 teaspoon salt1 1/2 cups 1% lowfat milk3 tablespoons all-purpose flour1 pound small or medium cooked shrimp, fresh or frozen, thawed1/2 cup reduced-fat sour cream1/4 cup roasted cashews, optionalNutrition Information: Calories: 400
Fat: 10g (3g saturated)
Sodium: 570mg
Carbohydrates 51g
Fiber: 4g
Protein: 31g
Vitamin A: 45%
Vitamin C: 100%
Calcium: 20%
Cholesterol: 210mg
Instructions: Steam the broccoli until tender, about 4 minutes. Remove from the heat and set aside uncovered. Cook the rice according to package directions. While the rice is cooking, heat the oil in a large nonstick skillet over medium-high heat. Add the onion, curry powder, garlic powder, and salt and cook, stirring frequently, until the onion is translucent 5 to 7 minutes. Meanwhile, whisk together the milk and flour in a bowl until well blended. Add the milk mixture, broccoli, and shrimp to the skillet and bring to a simmer stirring constantly. Reduce the heat and continue to simmer and stir gently until the liquid thickens slightly, about 2 minutes. Remove the skillet from the heat and stir in the sour cream. Serve in individual bowls over rice and sprinkle with cashews as desired.
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Number of Servings: 4Ingredients: 1 # Ocean Garden® Mexican white shrimp1 ea Cinnamon Stick1 t Cloves2 ea Bay leaves1 t Black peppercorns1 t Red Pepper Flakes1 oz Kosher salt1 ea Lemon, cut in half2 T Cumin¼ # Pistachios, toastedOrange Dressing½ T Shallots, minced1 # Oranges2 oz Rice wine Vinegar8 fl oz Canola OilPomegranate Gastrique8 fl oz Pomegranate Juice2 oz Sugar2 oz White Wine VinegarCous Cous Salad½ # Cous Cous8 fl oz Chicken Stock1 ea Carrots, brunoise1 ea Zucchini, brunoise½ Red Bell Pepper, brunoise1 ea Mango, brunoise1 T Salt1 t Black pepper½ bu Cilantro, chopped¼ c Pepitas, toastedCilantro Lime Vinaigrette4 fl oz Lime Juice1 T Shallots¼ bu Cilantro, chopped12 fl oz Canola OilChayote Squash Puree1 # Chayote Squash1 fl oz Olive Oil1 T Salt1 t Black pepper1 T Shallots, whole8 fl oz Heavy CreamTomatillo Granite1 # Tomatillos, quartered¼ c Onions, chopped1 ea Jalepenos, seeded, chopped½ bu Cilantro, chopped½ # Limes2 T Light Corn syrup1 oz Olive Oil1 t Salt½ t Black pepperInstructions: Method of Prep: Combine the cinnamon stick, cloves, bay leaves, red pepper flakes, peppercorns, salt, and lemon in a large pot of water. Bring to a boil. Add the shrimp and cook until the water returns to a boil. Remove the shrimp, checking for doneness, and place in a seasoned ice bath to shock. Remove from the ice bath and place in a bowl. Toss with orange dressing and marinate. Grind the cumin and pistachios and toss with shrimp.
Orange Dressing: Zest and juice the oranges. Place the orange juice in a small pot and reduce by half. Chill. Place the orange juice, vinegar, shallots, and zest in a blender and blend until smooth. Slowly drizzle the oil to create an emulsification. Pour the vinaigrette over the shrimp and marinate.
Pomegranate Gastrique: Combine all the ingredients in a small saucepan. Reduce to a syrup, strain, chill, and place in a squeeze bottle.
Cous Cous Salad: Bring chicken stock to a boil. Add the cous cous, stir in and let sit 5
minutes. fluff with a fork, place in a large mixing bowl. Saute the carrots, squash and red bell pepper in a medium saute pan. Add to the cous cous. Add the mango, cilantro, pepitas, and season to taste. For the dressing, combine the lime juice, shallots, and cilantro in a blender and blend until smooth. Slowly drizzle in the oil until emulsified. Season to taste. Add the dressing to the cous cous and toss until the cous cous is coated.
Cilantro Lime Vinaigrette: For the dressing, combine the lime juice, shallots, and cilantro in
a blender and blend until smooth. Slowly drizzle in the oil until emulsified. Season to taste.
Add the dressing to the cous cous and toss until the cous cous is coated.
Chayote Squash Puree: Cut the chayote in half and remove the seed. Remove 2 ¼ inch slices from the squash and set aside. Toss the remaining squash in with the oil, salt, and pepper. Place flesh side down on a half sheet tray and roast at 400 with shallots. Roast until tender. Puree in blender until smooth. Strain and add cream. Season to taste. Chill. Meanwhile, brunoise the remaining squash and sauté in a small sauté pan. Season to taste. Chill. To serve, place 1 T of the sautéed squash at the bottom of the shot glass. Fill the rest of the way up with the chayote puree.
Tomatillo Granite: Place the tomatillos, onions, and jalepeno in a large mixing bowl and toss with oil, salt, and pepper.
Place on a half sheet tray and roast at 400 for 15 minutes or until soft. Place roasted ingredients and cilantro in a blender and blend until smooth. Strain through a chinois into a mixing bowl and whisk in lime juice and corn syrup. Season to taste. Place in a ½ 200 pan and freeze. Scrape 2 times after frozen to break up the ice crystals. Place in small bowl.
Source:
Ocean Garden Products, Inc. and Chef Laura Bruce, Art Institute of California, San Diego, CA
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