Fancy Pants Shrimp Dip with Tsar Nicoulai Salmon Roe & Schär Gluten Free Bread
Are you looking for a Memorial Day recipe to bring to a party and show off how fancy you are, but don’t want to put a lot of effort into it? I’ve got you covered with a recipe I put together last night in collaboration with Tsar Nicoulai Caviar and Schär Gluten Free Bread!
Fancy Pants Shrimp Dip with Tsar Nicoulai Salmon Roe
Recipe by Kristy Harris
6 wedges Laughing Cow Light Wedges
3 Tbs Kraft Mayo with Avocado Oil Reduced Fat Mayonnaise
1-2 Tbs 0% Chobani Greek Yogurt (drained)
3 Tbs lemon juice
Zest of 1/2 lemon
3/4 pound cooked shrimp of your choice
(weight with shells and tails removed… you can even use salad shrimp if you like)
1/4 cup scallions
2 Tbs parsley
2 tsp garlic powder
Method: Pulse all ingredients in a food processor (I start with the laughing cow, the mayo, and yogurt and then add the rest of the items) until the mixture comes together and can be spooned out (or piped out of pastry bag if you want to get even MORE fancy pants–you’ll pulse the shrimp dip further, however, I like to see little chunks of shrimp in mine).
Spread onto Bread/Toast/Crackers/Cucumber
*Eat with a Spoon out of the Food Processor Vessel standing up in your kitchen = whatever is your “conveyor belt” to your mouth of choice. 😛
I used a duo of “breads” on this plate. A slice of Schär Gluten free sourdough I toasted in the air fryer, as well as some Protein Sparing Bread (I make for myself) that contains 0 carbs.
Topping: Top each bread and spread with a 2-3 tsp of Tsar Nicoulai Salmon Roe.
I had a 2 ounce jar, so you could get a 1 ounce jar and use the whole thing, but I snacked on some while I was preparing the dip. 😉
Tip: (If you want the ULTIMATE fancy, you can use one of their caviar products!) Serve with a bottle of Domaine Carneros Brut Rosé, or be the fanciest with a bottle of Le Rêve Rosé! Cheers and Happy Cooking!
Entire recipe (serves 6-8) Approximate Macros: 641 calories: 30g carbs 25g fat, 74g protein
Per serving: 107 calories: 5 carbs, 4g fat 12g protein
Recipe: Chili Lime Shrimp with Vegetables and Quinoa
Last Monday, Andy and I attended a hospitality professionals meeting and I won a bag of groceries from Whole Foods Arden (Sacramento). They are also members of the group and brought the bag to give away at the meeting through a raffle of business cards of all the attendees.
We rarely buy quinoa, because it is a grain and not technically Paleo, but since it is a gluten free grain that is high in protein and the box was in the bag of groceries, I decided to make good use of it and post the recipe here as my thanks to Whole Foods! 🙂
Chili Lime Shrimp with Vegetables and Quinoa
Inspired by a Kaiser Permanente recipe
(serves 4)
Shrimp Marinade:
2 tsp chili powder
2 tablespoons olive oil
1 Tbs teaspoon cumin
1 tsp red pepper flakes (this will make the recipe moderately spicy, omit if you don’t prefer heat)
1 clove garlic, crushed
Juice of one lime
Salt and pepper
20-24 uncooked, peeled and deveined medium-sized shrimp (roughly one pound)
Note: If you can’t find peeled and deveined shrimp, it’s pretty easy to do at home, it just takes about 15 more minutes to do it. After you peel back the shell, use a small knife to make an incision right on top of the vein and down to the tail. The vein will come practically on its own under running water. I also removed the tails for this recipe.
Mix marinade ingredients in a bowl and add the shrimp, tossing them in the bowl until they are coated. Set aside and work on your vegetables.
Vegetable Sauté:
2 Tbs olive oil or coconut oil
1/2 of a large red bell pepper
1/2 of a large yellow bell pepper
1/2 of a large yellow squash
1/2 of a large zucchini squash
1/2 of a large eggplant
1/2 of a large onion
1 1/2 cups of your favorite tomato (I used some cherry tomatoes left over from a veggie tray and one large heirloom tomato)
2 tsp garlic powder
2 tsp salt
1/2 of one bundle of cilantro
After you wash and chop up the vegetables (cube or cut each into bite sized pieces), set them aside and prepare the quinoa.
Quinoa Base:
1 1/2 cup 365 Organic Quinoa
First, for a nuttier flavor, toast the quinoa in a skillet until it turns a little brown in color. Then prepare according to package directions. For even more flavor, cook the quinoa in a vegetable or chicken broth (substituting the water and using the same amount of broth in the directions on the package).
Prepare Vegetable Sauté:
While the quinoa is cooking, begin your vegetable sauté by heating the olive (or coconut oil) in a skillet and cooking the onion until it is translucent and then adding both the red and yellow bell peppers. Cook for 5 minutes on medium heat, then add the squashes, and then the eggplant. At this point the pan will be getting dry, so add a little water or white wine (1/2 cup), add the tomatoes and the garlic powder, and cook until vegetables are tender and the alcohol has cooked out of the mixture. Lastly, remove the pan from heat and add the cilantro leaves allowing them to wilt into the vegetables.
By this time the quinoa will be done or nearly done. Drain any excess water (or broth) out of the quinoa and set aside.
Cook the Shrimp:
Heat a pan big enough to accommodate the 24 shrimp and get the pan really hot. Place your shrimp in the pan, along with all the marinade and cook the shrimp 3-4 minutes (until they sear and turn color). Then add the shrimp to the vegetable pan, and place the vegetable pan back onto low heat. Fold all the ingredients together until everything is well combined and heated through.
To Serve:
Begin with the quinoa, and place the amount of your liking in a circle shape on a large plate. Make a nice big crater in the center of the plate, and fill it with the shrimp and vegetable sauté. Then garnish with a little more cilantro if you’d like.
You can also make this recipe with chicken if you don’t like seafood. I would marinate and cook it in the exact same fashion. 🙂
You can find Whole Foods Arden (Sacramento) on Facebook here and follow them on twitter here.
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