Calypso Cranberry and Pecan Shrimp Boats

Calypso Spice Rub Makes these Colossal Shrimp Pop!

Nice cooling salads are right at home this time of year.  With the heat hitting record highs week after week, we are all looking for a quicker and cooler way to get breakfast, lunch and dinner on the table, and at least try to follow the RDA.  I came up with this nutritious and delicious plus versatile salad while on vacation last week in the beautiful Occoneechee State Park.  I knew I wanted a nice bright salad along with our special steak dinner, commemorating our last night of another spectacular getaway, the other 5 nights went by so fast.  

We decided on a nice set of Ribeyes, on sale at the time for a great price via Food Lion, some fresh Romaine, cherry tomatoes and Italian Herbs, as I was in the process of making my first homemade, handmade pasta, after watching a couple of tutorials.  It had been on my mind for some time now and I made a promise to myself that I would execute while on vacation.  I can't wait to share that experience with you too. 

Back to the salads, I had some fantastic Colossal White Shrimp on board, as well as some salad topping with cranberries and candied pecans.  I also picked up some shredded Monterey Jack Cheese with Jalapenos.  I had a Calypso spice rub to try out and therein, the recipe was born.  

The Romaine was large, crisp and fresh with leaves as large as a small long plate, so I decided to build the salad right on it.  With the shrimp marinating since earlier in the day and my Blackstone grill, I was able to make light work of a nice Grilled Shrimp Salad to accompany the steaks, baked potatoes and pasta.  

The meal was a lovely affair, with a couple of simple candles and a bottle of Red, the kiddoes imbibed on some Zero Sugar fruit beverage blend, which was thirst quenching and refreshing.  We celebrated some of my personal achievements that had been forgone because of other obligations. Now, we could toast to those milestones and bright moments and be Thankful and Grateful for our each other and the many everyday blessings, often overlooked.   I could take a moment to be proud, with my loved ones and a good meal, every aspect, prepared by me, a dinner that would have easily cost around $200 including tip for 4 people.  The atmosphere was ambient and every aspect was spot on, like it was meant to be.  

This salad can easily serve as a nice lunch or dinner meal by increasing the amount of shredded Romaine, adding more tomatoes, cucumber and a couple more shrimp.  The added bonus is less dishes to clean afterwards, since you can literally eat the salad 'bowl'!  Don't have large shrimp? No problem, just use what you have on hand and be careful not to overcook them.  

Recipe:

1 large head Romaine lettuce, rinsed and patted dry

1 pint cherry tomatoes

1 medium cucumber

4 oz. shredded Monterey Jack Cheese with Jalapenos

1 pkg. salad topper with Cranberries and Candied Pecans

Colossal Shrimp, shell on, but de-veined, mine came cleaned

Calypso dry rub, 1 tbsp. per pound

Extra Virgin Olive Oil, 1 tbsp. per pound

SPST ( Salt and Pepper to Suit Taste)

Olive Oil for drizzling

Dressings of your choice, I used Buttermilk Ranch and Tangy French

Directions:

In a large resealable bag, combine shrimp, spice rub and olive oil.

Marry the flavors and place in fridge until ready to grill. This may be done up to a day ahead for Colossal shrimp.

Tear the larger, best and sturdiest leaves off and trim or break to make the boats for the salads, trimming from the root side, for however many salads you'll need.

Julienne the remaining lettuce, light and dark parts, enough to fill each bowl with about 1/2 to 3/4 c. lettuce per boat.

Trim and peel the off most of the cucumber skin lengthwise, alternating in strips, such that it creates a striped design. Cut the cucumber in 1 to 1 1/2 inch portions and core out seeds using a butter knife or small paring knife. 

Place on paper towels to remove excess moisture, until ready to use. 

Grill the marinated shrimp, flipping once, until done, careful not to overcook, time depends on the 

size of the shrimp, mine took around 4 minutes total on a high griddle. Let rest before peeling. 

To assemble:

Place shredded lettuce on each boat, then nestle a piece of cucumber among the lettuce and top with a cherry tomato, several if you like.

Peel shrimp down to segment before tail, for aesthetic and position on top of lettuce or as desired.

Sprinkle with cranberries and candied pecans.

Sprinkle with scant amount of cheese.

Drizzle with Olive Oil and SPST, as desired.

Serve Dressings on the side.

 

Three Course Meal Celebration Dinner, with Handmade Pasta and Sauce, Casual Plating

Backyard Bounty; Black Raspberries

 Thanks to some resourceful and well traveled little birdies, I have these beautiful little gems in the backyard.  I'd walked past and wondered about them for quite some time, curious, enough to do a bit of research, with fruitful results.  The vines are relatively new to the landscape, and I was walking past them on my way to my small growing station, where some of my Rainbow Chard, Spinach and Brassica microgreens are taking advantage of the morning sun. 

I noted that the berries were very characteristic of what I know to be blackberries, our yard has two types, tasty and fresh, though not enough to 'stick in your eye', as the elders would say, only fit for a nice little bite of sunshine, while stirring around with yard chores, not even a bowlful.  Even still, we do have more blackberry vines on the outskirts of the thicket in our field.  I also have a neighborhood friend that once brought me a gallon bucket full! This was 2 summers ago.  He tells me that it's looking good for another good harvest and is keeping me in mind, fingers crossed.  I'm  already making plans for a delicious Blackberry Cobbler, scones and jam.  

The Black Raspberry looks very much like a blackberry at first glance, but if you pay attention to some of its characteristics, you will see the differences.  Leaf cluster and berry arrangement are two of them.  I found a spectacular article on a site while doing positive identification research that breaks these properties down in a way that really opened my eyes and was very comprehensive as well as informative, just scan this QR code for the full article!  

If you can't scan the code, simply follow this link to discover whether your 'blackberry' vines are actually black raspberries!  Identifythatplant.com .  The author does a fantastic job of helping you identify the treasures that could be hiding in plain sight, in your own backyard or even a walking trail, meadow or nearby field.  Organic Raspberries fetch a pretty penny in the supermarket, around $6 a pint, so why not do a little foraging and save on your fresh fruit budget.

Black Raspberries, also known as thimble-berries and black caps, not to be confused with the Death Caps, which are a species of poisonous mushroom, are a powerhouse of wonderment.  Not only to they provide essential Vitamins C,E and K (which is usually more prominent in leafy greens) but also cancer thwarting antioxidants, polyphenols, fiber and anthocyanins.  Anthocyanins are responsible for the red color in fruits and veggies, the deeper the color, the more it has.  Black Raspberries are even better for you than the red variety, boasting hyper positive digestive and heart health properties.  Additionally, the black ones are are anti-inflammatory and just plain delicious!  

Fun Fruits: Sprite Melons

I absolutely adore supermarkets.  When permissible, I will spend extensive time there, checking out new products and items, especially in the produce department.  I make it a point to read the information posted on the vegetables and fruits that are  unfamiliar to me.  Additionally, when my budget allows, I purchase the item and do my own flavor profile to lock into my mental Rolodex. My first job was in a supermarket and became my beginning registry for the copious amounts of fruits and vegetables that I can recite to this day.  On that note, I visited a Kroger in the Smith Mountain Lake area the other day and became familiar with yet another member of the melon family, The Sprite Melon.  This fruit has origins in Japan and has been successfully cultivated in our own backyard of North Carolina since the early 1990's .  When ripe, this fruit  is about the size of a grapefruit. 

The flesh of this melon is ivory to cream and can become a pale yellow with striations and mottling on the outside when fully ready to consume.  The striations are caused by the sugars within the melon that are approximately 18% percent higher than that of other melons.  The Sprite Melon has 150% of the daily allowance of Vitamin C per serving and no calories from fats.    The taste is said to resemble a cross between a honeydew and a watermelon, and some suggest a hint of pear.  The flesh is quite firm with an almost crisp, crunchy bite like that of an apple.  The particular fruits I tried, were very reminiscent of just that.  The sweetness was not as pronounced, but it also lacked the tell-tale mottling on the outside.  This fruit is generally served as a dessert and it's size makes for convenient servings for individuals.  

My family really enjoyed the Sprite Melon, especially Genesis my 6 year old.  I certainly did and found it paired exceptionally well with Cambozolo cheese, with which I used  to create the following recipe.  The freshness of this salad is impeccable, showcasing this melon and other fabulous vegetables with delicate as well as bold flavor profiles and a citrusy vinaigrette!   If you don't get a chance to try the recipe, please don't miss the opportunity to try this melon as is, it will lift your spirits in a Spritely fashion!
Asparagus and Sprite Melon Salad w/Cambozolo and Pancetta
1 lb. petite asparagus, blanched and chopped on bias
2 sprite melons, halved and de-seeded, hollowed out slightly, the bottom shaved enough to sit flat
2 oz. Pancetta, small dice
1 tbsp. shallot, finely chopped
2  oz. Cambozolo cheese
zest of 1 lemon
For Vinaigrette:
juice of 1 large lemon, about 2 tbsp.
1 tbsp. olive oil
2 tsp. Agave Nectar
SPST
In a cast iron skillet over medium high heat, saute Pancetta until golden, about 4 minutes, and add shallot.  SPST.  Saute  for 1 more minute. Turn off heat .
In a medium bowl, add asparagus, zest of lemon, about 1/2 c.  Sprite Melon flesh chopped (from the hulled  out portion), and vinaigrette, that has been combined in another small bowl.  Toss until well coated. SPST.  Toss with Pancetta and shallot mixture.  
Spoon into Sprite Melon bowls.  Divide cheese equally atop the two salads.  

Sprite Melon Salad w/ Asparagus, Cambozolo and Pancetta

Serves 4.  Serve Immediately.  
This salad is presented in two bowls or 1 melon because that is all I had available after the taste testing and subsequent consumption of additional 'bowls'.  For presentation, serve in 4 melon bowls that have been de-seeded, but NOT HOLLOWED out, as the melon will create an appealing border around the asparagus salad and the fruit may be scooped out afterwards with a spoon by the person eating.   Use the fruit of a 5th additional melon to provide the portion for the recipe.
This makes for a gorgeous first course salad in 4 bowls or 2 main course salads if you follow the recipe above.