This weekend I will be at the Fresh Market in Altamonte, FL. Here are the recipes for the demo. I will be at the store from 1-4, hope you get to stop by and try something. The second recipe uses Hibiscus flowere in syrup. they were pretty amazing. I sold out before the end of the demo.
Pan Seared Shrimp with Avocado Salad and Chianti Butter Sauce
Serves 4
Ingredients
1 c Candoni Chianti
2 tbsp Maui Maid Teriyaki Sauce
2 avocados, skin and pit removed,
and cubed
2 c arugula
1 tbsp TFM Extra Virgin Olive Oil
1 lb fresh shrimp, peeled and deveined
1 tbsp TFM Butter
Salt and pepper to taste
Preparation
In a small sauce pan, bring wine just to a boil,
then reduce heat and simmer until wine is
reduced by about half, approximately 5 minutes.
Add Maui Maid Teriyaki Sauce to the wine, stirring to combine. Return
to a simmer for 1 minute then remove from heat and set aside.
In a large bowl, combine avocado and arugula and season to taste with salt and
pepper. Heat olive oil in a sauté pan over medium high heat. Season shrimp
with salt and pepper, then sear on each side for 2 minutes. Meanwhile, whisk
butter into teriyaki wine sauce until melted. Arrange avocado salad on a large
serving platter and top with shrimp.
Use a spoon to drizzle sauce over the shrimp. Serve immediately. Pair with a
glass of Candoni Chianti, Pinot Noir or Pinot Grigio.
Hibiscus Greek Yogurt Sundae
Ingredients
1 jar Wild Hibiscus Flowers in Syrup
1 pint vanilla greek yogurt
1 c fresh berries of your choice, such as raspberries or strawberries
whipped cream for topping
¼cup pistacios, chopped for topping
Preparation
Drain the hibiscus flowers and reserve both syrup and flowers. Cut each
flower in half. Scoop 1/2 cup yogurt inot each of the 4 serving bowls and serve.
½ cup of yogurt into each of 4 serving bowls. Scatter
berries over yogurt and drizzle each with the reserved hibiscus syrup. Top
each sundae with whipped cream, hibiscus flowers and chopped pistachios.
Serve immediately.
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