June 14, 2006

A meal to knock your socks off

Yummy Pie

Oh my! The first time I tried this I couldn't believe how wonderful the aromas and taste were.

I remember watching Martha Stewart make this on her t.v. show while I was working out. I thought it looked very simple and easy and went to her website, which I will say is loaded with great recipes for us "on the go."

I have finally made it and it is as good as it looks. This is a perfect meal to impress your guest with and they will think you spend all day in the kitchen preparing.

I would try serving my Lemon Divine pie alongside it.

Tequila-Orange Grilled Shrimp and Rice
by Martha Stewart

Serves 4 to 6
1 pound large shrimp, peeled, deveined, and tails left on
3 tablespoons olive oil
1 jalapeno chile, very finely chopped
2 cloves garlic, very finely chopped
Zest of 1 lime, plus lime wedges for serving
Coarse salt and freshly ground pepper
1 cup orange juice
1/4 cup tequila
1 shallot, finely chopped
1 tablespoonn unsalted butter
1 tablespoon chopped fresh chives


In a medium bowl, combine shrimp, oil, half the jalapeno, half the garlic, and zest; season with salt and pepper. Refrigerate, covered, for at least 15 minutes and up to 1 hour.

In a shallow saucepan, combine remaining jalapeno and garlic, 1 teaspoon salt, pepper, orange juice, tequila, and shallots; bring to a boil over medium-high heat. Cook until mixture is thick and syrupy, 7 to 8 minutes. Stir in butter; keep warm.

Heat a gas grill on high or stove-top grill pan over high heat. Grill shrimp, turning once, until just opaque, about 4 minutes. Transfer to a serving platter; pour tequila sauce over shrimp. Garnish with chives; serve immediately with lime wedges.

Lime-Cilantro Rice

Serves 4
1 tablespoon unsalted butter
1 teaspoon coarse salt
1/4 teaspoon ground cumin
1 cup white rice
Juice of 1/2 lime
1 tablespoon freshly chopped cilantro

In a medium saucepan, bring 2 cups water, butter, salt, and cumin to a boil over medium-high heat. Stir in rice, and reduce heat to a simmer. Cook, covered, until liquid is absorbed, about 20 minutes. Remove saucepan from heat; add lime juice and cilantro. Fluff with a fork until combined. Serve immediately.

2 comments:

Lynn said...

Now, that is what I'm talking about. That rice sounds amazingly good....I can't wait to try this one.

Jackie said...

I never would have though to put tequila in a shrimp dish...Martha is so very clever. Sometime for her own good. :)