Join Aprilanne Hurley behind the scenes at the California Living® Sonoma Wine Country Kitchen for an inside look…
California Living ® host Aprilanne Hurley invites you behind the scenes of the California Living® Sonoma Wine Country Studio Kitchen for an inside look at how to make Tequila Lime Shrimp with Executive Chef Peter Pahk. Check out how to make this healthy, “Party Girl Diet Approved” dish centered around Clover Stornetta Kiefer, proudly made in Sonoma California…
Watch the California Living ® TV Magazine Show segment above to see how to make Tequila Lime Shrimp with Clover Kiefer…and be sure to Check out more California Living® with Aprilanne Recipes in Food & Wine
Join Aprilanne Hurley for the inside look at Tequila Lime Shrimp in the California Living® Sonoma Wine Country Studio Kitchen.
Tequila Lime Shrimp with “Sexy Vegetables” as seen on California Living ® with host Aprilanne Hurley:
Ingredients:
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1 pound cooked Oregon Pink Shrimp
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1 cup each of Red Beet, Yellow Beet and Cucumber “Confetti”
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1 1/2 cups Tequila and Lime Sauce (see recipe below)
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1 cup chiffonade of Romaine Lettuce
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6 Martini glasses
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6 Sprigs each of dill and Italian Parsley
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6 wedges of lime
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For the Kiefer Sauce
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14 ounces plain Kiefer or Greek Style Yogurt
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2 ounces organic tequila
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Juice of 2 limes (about 1 ounce)
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Salt and Pepper to taste
Method:
To make the “Confetti” you will need a turning machine – simply set up the radishes, peppers, etc. into the machine and crank away! This is one of the greatest ways you can “sneak” veggies into dishes and it’s fun and easy. (Watch Video for more details)
For the Chiffonade of Romaine you will need one head of just the heart of Romaine lettuce. Starting from the stem end, slice as thin a ribbon of Romaine that you can. Reserve.
To Serve, place 1 ounce of romaine at the bottom of a martini glass. Hang a few strands of each kind of “Confetti” down the glass…
Spoon about 2 ounces of Kefir Sauce on top of the lettuce and then add about 3 ounces of the Oregon Pink Shrimp on top.. Garnish with the dill and parsley sprigs and lime wedge. To compliment the acid and salt balance of this dish try pairing it with a sparkling beverage of your choice and ENJOY!
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