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Liz Shumpes

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The season for fresh peaches is almost over, but if you can’t find any at your grocery or farm stand, this recipe is worth saving! Cinnamon and cardamon are perfect partners for the juicy peaches, and this amazing streusel takes it over the top! Who doesn’t like the smell of coffee cake baking in the oven? Grab yourself a slice and a cup of coffee and enjoy! Continue Reading

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This recipe works great as a main meal, plus it uses one of my favorite fruits: mango! You have the sweetness from the mango, a bit of spicy from both the red and black pepper and the creaminess from the avocado. If you decide to serve this as a first course, try it in a martini glass for a touch of elegance!

I think shrimp is more flavorful if roasted in the oven rather than boiled in water. Just toss the shrimp with a few tablespoons of olive oil and 1/2 teaspoon each of salt and pepper. Lay them in a single layer on a sheet pan and roast for 8-10 minutes at 400° or until they’re just pink, firm and cooked through. Set aside to cool, then add to your salad. I found the original recipe in Cooking Light Magazine. Enjoy!

Sweet ‘N’ Spicy Shrimp & Avocado Salad with Mango Vinaigrette

• Mango Vinaigrette

• 6 cups shredded romaine lettuce

• 1 cup chopped red bell pepper

• 6 Tbls thinly sliced green onions

• 1 pound peeled, cooked shrimp

• 1 avocado, peeled and diced

Place Mango Vinaigrette in a large bowl. Add lettuce, bell pepper and green onions. Toss well. Add shrimp and avocado. Toss gently.

Mango Vinaigrette

• 1/4 cup fresh lime juice

• 2 Tbls chopped, fresh cilantro

• 1 Tbls olive oil

• 1/2 to 2 tsp crushed red pepper or to taste

• 1/2 tsp sugar

• 1/4 tsp salt

• 1/4 tsp freshly ground black pepper

• 1 garlic clove minced

• 3/4 cup diced, peeled mango (about 1 medium)

Combine first 8 ingredients, stirring with a whisk. Stir in mango.