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July 29, 2024 by Marie 3 Comments

fritters

Tis the season to make fritters! It’s summertime and everyones garden is bursting with fresh vegetables as well as the farmers markets and grocery stores. I’ve been seeing all sorts of fritters being made of broccoli, cauliflower, but the most popular in the summer are ones made with zucchini or corn.

Today we’re pairing shrimp with corn in a fritter. Summer fresh corn and shrimp go really well together and are the perfect combination, it takes on a high end kind of flavor experience.

 

shrimp and corn fritters

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This recipe makes quite a few fritters, ten to twelve depending on the size. You can prep and form them early in the day then stick them into the fridge to get chilled before you pan fry them, these are not deep fried but rather requires just enough of a drizzle of oil to cover the bottom of a pan.

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You can up the seasoning on the inside with smoked paprika, a cajun spice, some Old Bay seasoning or just leave it as in with the basic recipe, either way it’s all good!

shrimp and corn fritter

Golden brown and crispy ready to be dipped into a sauce of your liking. I’ve served them with a spicy and sweet chili sauce, a lemon aioli, a mango and peach chutney, believe me it’s all good!

Summer Corn and Shrimp Fritters
 
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Ingredients
  • 1 lb. shrimp, peeled and deveined and patted dry
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  • 3 eggs, whisked
  • 3 green onions, sliced with a little bit of the green not all
  • 1 cup of AP flour
  • ¾ cup of shredded cheddar
  • 1 smashed garlic clove, large
  • basil and parsley a heaping tablespoon each, chopped
  • salt and pepper to taste
  • Optional spice like smoked paprika, Old Bay, cajun, maybe a heaping teaspoon
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Instructions
  1. Take ⅔ of the shrimp and place it into a food processor and pulse it into a paste, remove it with a spatula and place it into a large bowl.
  2. Take the remaining shrimp and roughly chop it into small pieces, then add to the bowl.
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  4. Form the mixture into patty's.
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  6. When it's time to cook them remove patty's from fridge.
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  8. Serve with your favorite dipping sauce like a lemon aioli, or a sweet and spicy chili sauce or even a peach or mango chutney.
  9. This recipe I was able to make 11 fritters, so anywhere between 10 and 12 you should yield.

 

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3 Comments Filed Under: Appetizers, 免费shadowsock二维码, Summer, Vegetables Tagged: fritters, shrimp, sweet corn

简单加速器2024年-蚂蚁vp加速器官网

小火箭ssr永久免费节点 by Marie 3 Comments

summer basil

It’s no secret that I have fondness for fresh basil, I look forward to summertime when I can walk out into my garden and pick my own. This season has been particularly great for growing it as you can tell by my beautiful bounty pictured above, at least 2024 was good for something…

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pesto swirl

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It all starts with the making of your own homemade basil pesto, very important, homemade. shadowrocket节点购买

It’s so delicious because it’s filled with fresh basil leaves, quality parmesan cheese, garlic and toasted nuts. I guess you could use store bought in a pinch as long as it’s a good quality one, but I really recommend you making your own, it really makes a difference.

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Grab a pint of heavy cream, it must be heavy, pour it into a saucepan and simmer it low and slow until it starts to thicken, you’ll begin to see the cream bubbling along the edges of the pan.

When it thickens turn off the heat and start adding your prepared basil pesto, tablespoon by tablespoon whisk it in, it should be a nice balance between the pesto and the cream.

No need to add any other seasoning, it’s a wonderful marriage of the two. If you end up with some leftover sauce it heats up well the next day just put it on a low flame and maybe add a little more cream to loosen it up, but making it the day you’re going to use it is best.

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I recently seared some scallops and placed them into a puddle of this scrumptious sauce, no words, pure deliciousness!

Think of it smeared on salmon, into your favorite pasta shape, roasted or grilled veggies and different meats, like I said, the possibilities are endless. I hope you make this magic sauce!

 

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shadowrocket节点免费 网站 Filed Under: Sauces, Seafood, Summer Tagged: Basil, basil cream sauce, basil cream scallops, 永久免费ss节点二维码, summer basil

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July 10, 2024 by Marie 免费shadowsock二维码
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summer veggie polenta

Since I started this blog way back in 2007 ( next month will be 13 years!) I have posted many different polenta recipes, needless to say we adore polenta in our house.

If you do a search here on my blog you’ll find polenta muffins, polenta biscotti, a polenta tart, croutons, grilled polenta and many different ways to serve it with meat, eggs and various vegetables that are highlighted during the seasons.

 

polenta with veggies

Today I made a creamy polenta that showcases all the summer garden veggies like corn and zucchini that are readily available right now. It’s a fun and very delicious way to highlight both.

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I use instant polenta which takes no time at all to cook up, and if you prep a few of the other ingredients ahead of time, this comes together quickly.

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whisking polentapolenta and veggies

So all you have to do is whisk up some creamy polenta, top it off with julienned strips of zucchini, smokey charred corn along with sweet, juicy roasted cherry tomatoes. Polenta tends to firm up after it sits for a while so if you have leftovers no problem, cut it into wedges and serve it like a pizza!

A summertime dish you won’t forget!

Creamy Polenta With Summer Garden Veggies
 
shadowrocket永久免费节点
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Ingredients
  • 2 ears of grilled corn with planks cut off the cob, make some planks along with the kernals
  • 1 small zucchini, julienned
  • 1 small yellow squash, julienned
  • a squeeze of fresh lemon
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  • 2 green onions, sliced
  • fresh basil
  • olive oil
  • FOR THE POLENTA
  • 1 cup of instant polenta
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  • 2 tablespoons butter
  • 2 tablespoons of chopped basil
  • additional ¼ cup or so of water to thin it out a bit if needed at the end
Instructions
  1. Prep your tomatoes by placing them whole on a rimmed baking sheet lined with foil. Drizzle generously with olive oil all over and sprinkle with salt and pepper, if made the day before just warm them up a bit the day of.
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  3. Grill both ears of corn cutting the kernels off the cob and making some into planks, it looks nice when placed on top of the polenta.
  4. Julienne both zucchini and yellow squash then place into a bowl and add a squeeze of lemon and a little olive oil just to wilt them down a bit.
  5. MAKE THE POLENTA
  6. In a medium saucepan add the broth or water, get it to a boil and whisk in the polenta, now turn the heat down and let it cook til it thickens, it doesn’t take long.
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  8. When polenta is finished pour it into your serving dish and "decorate" the top to your liking with all the ingredients including the green onion and extra sprinkle of basil and cheese for finishing. You'll probably have some leftover ingredients, especially the roasted tomatoes.Be sure to spoon some of the tomato oil on too.
  9. Serve immediately and enjoy!

 

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3 Comments Filed Under: Grains, 免费ssr节点2022, Summer Tagged: grilled corn, polenta, 小火箭ssr永久免费节点, summer veggies
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