[TopBan]
[MidBan]
SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden
VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite
SUBSCRIBE TO RACHEL’S CHANNEL http://bit.ly/Racheltalbott
WATCH RACHEL’S VIDEO HERE: http://bit.ly/RachelVideoOutdr
WATCH THE FULL PLAYLIST HERE http://bit.ly/1KKqhrM! (It will update with new videos each week!)
BETH’S SHRIMP ROLLS AND CORN SALAD RECIPES
Serves 6-8
SHRIMP ROLLS:
2 lb shrimp (900 g), shelled, deveined, tails on and butterflied
1 tbsp (15 ml) olive oil
salt and pepper to taste
½ cup (120 ml) mayonnaise
1 tsp (5 ml) lemon zest
2 tbsp (30 ml) lemon juice
Pinch of Cayenne Pepper
½ cup (120 ml) celery, diced
2 tbsp (30 ml) shallots, minced
1 tbsp dill, minced
salt and pepper to taste
Split top hotdog buns
2 tbsp melted butter
METHOD:
Preheat oven to 400F (200C).
Butterfly shrimp by slicing shrimp down their backs ¾ of the way. Shrimp halves should stay intact.
Toss with 1 tbsp (15 ml) olive oil, salt and pepper to taste. Roast in the oven for 5 mins each side, or until pink and opaque. Allow to cool. Remove tails. And roughly chop shrimp into bite-sized pieces.
In a large bowl combine mayonnaise, zest and juice, celery, shallots, dill, salt and pepper. Reserve 3 tbsp (45 ml) in a small bowl, and then toss the rest with the shrimp. Cover and keep refrigerated until ready to serve.
Moments before serving, brush outsides of split top buns with butter, grill each side until golden brown.
Add reserve dressing to shrimp and toss to re-freshen. Scoop shrimp salad into buns and serve immediately
CORN SALAD RECIPE
Serves 6-8
8 Ears Fresh Corn, husked
1 cup (240 ml) cherry tomatoes, diced in half
1 cup (240 ml) orange bell peppers, diced
¼ cup (60 ml) fresh basil, cut into ribbons
Juice of 1 lime or 1 tsp (5 ml) red wine vinegar
1 garlic clove, minced
½ tsp (2.5 ml) dried tarragon
3 tbsp (45 ml) olive oil
salt and pepper
METHOD:
Blanch corn in boiling water for 5 mins. Remove and allow to cool. Slice corn off the cob and transfer to a large bowl. Add cherry tomatoes and peppers.
In a small bowl add red wine vinegar, garlic, tarragon, salt and pepper, and combine. Slowly add olive oil whisking all the while.
Keep dressing covered and refrigerated until ready to serve.
Moments before serving, pour dressing over the salad, add basil and toss.
[BotBan]