Recipe(s) of the Month

This is a great, refreshing summer salad. Combining it with the seafood stew adds a little bit of heat for a delicious, balanced meal. It’s the perfect meal for a dinner party, as you can prepare most of it ahead of time and spend plenty of time with your guests!

Prosciutto-Wrapped Shrimp, Watermelon, Feta, and Mint Salad

Ingredients

2 cloves garlic, finely chopped
1 lemon, juiced
1 1/2 to 2 sprigs oregano, finely chopped
1 teaspoon crushed red pepper
12 jumbo shrimp peeled and deveined, tails left on
Extra virgin olive oil, sea salt and pepper
12 thin slices prosciutto di parma
3 cups cubed seedless watermelon
2 tomatoes, seeded and cut into bite-size pieces
1/2 small red onion, thinly sliced
1 cup feta cheese crumbles
1/4 cup chopped flat-leaf parsley
1/4 cup chopped fresh mint

Directions

In a medium bowl, combine the garlic, lemon juice, oregano, crushed red pepper, and two tablespoons of the olive oil. Add the shrimp, season with sea salt and pepper, and turn in the dressing to coat. Roll up each shrimp in a slice of prosciutto. Drizzle or brush a little more EVOO over the shrimp. Heat a large skillet over medium-high heat. Add the shrimp and cook, turning once, until the shrimp are firm and opaque and the prosciutto is crisp, 3 to 4 minutes. In a bowl, combine the watermelon, tomatoes, onion, cheese, parsley and mint. Dress with four tablespoons of extra virgin olive oil, season with sea salt and pepper. Top with the shrimp and drizzle the pan juices over it for even more flavor.

Slow-Cooker Seafood Stew

Ingredients

2 onions, chopped
1 large green bell pepper, chopped
1 pound fresh okra, cut into 1/2-inch pieces
About a jar and a half of marinara sauce
1 pound medium shrimp, peeled and deveined
1 pound bay scallops
1 teaspoon crushed red pepper flakes
1/2 cup fresh basil leaves, chopped
Extra virgin olive oil, salt and pepper
1 log prepared potenta, sliced into 1/2-inch slices
Goat cheese crumbles (use however much you like)

Directions

Layer the onions, bell pepper, and okra in a large slow cooker. Pour in the marinara. Cover and cook on high about 3 1/2 hours. Stir in the shrimp, scallops, and red pepper flakes. Drizzle with a few tablespoons of olive oil. Cover and cook until the seafood is firm, about 15 minutes. Meanwhile, heat the polenta slices in a skillet in olive oil over medium-low heat for a couple minutes on both sides. Stir the basil into the stew, season with salt and pepper. Divide the slices of polenta among bowls. Sprinkle some goat cheese on top of each polenta slice. Top with the seafood mixture. Enjoy!

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