Maple mustard shrimp with succotash quinoa salad
For Succotash Quinoa Salad:
- 3 tbsp olive oil or butter
- ½ medium onion, chopped
- 1 clove garlic, chopped
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup fresh or frozen lima beans, thawed
- 1 cup fresh or frozen corn kernels
- 1 tbsp chopped fresh sage
- 1 tsp chopped thyme leaves
- Salt and pepper to taste
- 4 cups cooked and cooled red quinoa
- 1 tbsp lemon juice
- 1 package Chef Lynn Crawford’s Maple Mustard Shrimp or 400g (14 oz) package frozen large shrimp (31-40 count), thawed
- ½ cup maple syrup
- 1 tbsp grainy mustard
- 1 tbsp sweet and smoky mustard
- 1 tbsp apple cider vinegar
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp brown sugar
- 2 tbsp unsalted butter
In a large skillet over medium high heat, sauté onion until translucent, about 5 minutes. Add garlic, zucchini and red pepper and sauté until tender crisp. Stir in lima beans, corn, sage and thyme. Fry for another 5-7 minutes, until vegetables are tender and cooked through.
Transfer succotash to large bowl and stir in cooked red quinoa. Add lemon juice, and season to taste with additional salt and pepper. Set aside.
Prepare Chef Lynn’s Maple Mustard Shrimp according to package directions. Alternately, in a medium bowl, whisk together maple syrup, mustards, vinegar, salt, pepper and sugar. In a large pan over medium high heat, melt butter and sauté shrimp until pink and just cooked through, about 3-4 minutes. Add sauce to pan and stir to coat evenly.
Mound Succotash Quinoa salad onto a serving platter, top with cooked shrimp and serve immediately.
Lemon Garlic Shrimp with Everything Green Salad
- 1 package Chef Lynn Crawford’s Lemon Garlic Shrimp or 400g (14 oz) package frozen large shrimp (31-40 count), thawed
- ½ shallot, minced
- 2 cloves garlic, finely minced
- ½ tsp anchovy paste
- ¼ tsp chili flakes
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp olive oil
- 2 tbsp chopped chives
- ½ cup (125 mL) sugar snap peas
- 4 spears asparagus, trimmed and cut in 2-inch (5 cm) pieces
- 1 baby cucumber, sliced
- 1 small zucchini, cut in ribbons with a vegetable peeler
- 1 head Boston lettuce, torn into bite-size pieces
- 2 green onions, sliced
- 1 small avocado, peeled and cut in wedges
- 2 sprigs dill, coarsely chopped
- 2 oz (55 g) feta cheese, crumbled
- ½ cup (125 mL) Green Goddess Dressing (recipe follows)
- Salt and pepper
Prepare Chef Lynn’s Lemon Garlic Shrimp according to package directions. Alternately, in a large bowl, combine shallot, garlic, anchovy paste, chilli flakes, salt, pepper, lemon juice, zest, and olive oil. Add thawed unseasoned shrimp, toss gently to coat and let marinate for 5 minutes. Grill or sauté over medium high heat until cooked through, about 2-3 minutes per side. Garnish with chopped chives and set aside.
Half fill a medium saucepan with cold salted water and bring to a boil over medium-high heat. Add snap peas and boil for 1 minute. Using a slotted spoon, transfer to a bowl of ice water to stop cooking process and set color. Boil asparagus for 1 minute, then transfer to ice water. When cooled, drain peas and asparagus on paper towels.
In a large bowl, gently toss together peas, asparagus, cucumber, zucchini, lettuce, green onions, avocado, dill, and feta. Add dressing and toss until salad is well coated. Season to taste with salt and pepper. Top with Lemon Garlic Shrimp and serve immediately.
Green Goddess Dressing with Shallot & Herbs
Makes 1 1/2 cups (375 mL)
- 1 ripe avocado, peeled
- 1 shallot, chopped
- 1 clove garlic, peeled
- 1 cup (250 mL) mayonnaise
- ½ cup (125 mL) sour cream
- ½ cup (125 mL) loosely packed flat-leaf parsley leaves
- 2 tbsp (30 mL) chopped chives
- 2 tbsp (30 mL) lemon juice
- Salt and pepper
Place avocado, shallot, garlic, mayonnaise, sour cream, parsley, chives, and lemon juice in a blender and process until smooth. Season to taste with salt
and pepper. Transfer dressing to a container, cover, and refrigerate until ready to use.