Minty peas are a simple addition to any holiday menu. The combined flavors of mint and peas go surprisingly well together and allow this dish to hold its own among other traditional Thanksgiving side dishes.
1 16-ounce package of frozen peas, petite pois 1/2 cup butter, room temperature 1 cup of fresh mint leaves, minced Salt and pepper to taste
Cook peas according to directions on package. Drain water from the peas. Stir in butter and mint leaves. Allow to sit for a few minutes before serving.
Courtesy: Cheryl Cuzco Bangert, owner and executive chef of Cheryl's by the Bay in Rockport
Based in San Antonio, Chef Michael H. Flores is a caterer, cookbook author, culinary instructor, food consultant and owner of a specialty foods company dedicated to presenting unique and delicious gourmet products. His innovative cuisine has been called "multicultural metropolitan" because it draws on the richness of flavors and aromas of the cuisine of the many peoples he
Chef Flores has studied whose food is an artistic expression of their lives.
The distinctive quality of Chef Michael's creations can be seen in what he prepares for his patrons and what is enjoyed by those who try the recipes in his cookbook: My Family, My Friends, My Food. For more information on Chef Michael, go to www.chefmichael.com/.
As seen on Great Day SA
Chef Flores
COCONUT CURRY SHRIMP
Serves 6-8
1 T. avocado oil
1 bunch cilantro, chopped
2/3 ounces (nt. wt.) fresh lemongrass, chopped
1 bunch green onions, sliced
1 clove garlic, sliced
1 jalapeno pepper, chopped
1 tsp. curry powder
1 T. kosher salt
27 ounces coconut milk
Juice of 1 lime
2 pounds Texas shrimp, peeled and deveined
Apricot preserves
Heat the avocado oil in a large sauce pot over medium heat. Add the cilantro, lemongrass, green onions, garlic and jalapenos, and sautư for eight minutes. Stir in the curry powder and salt and cook for another two minutes. Pour in the coconut milk and lime juice and simmer for 10 minutes.
Place the shrimp in another pot and strain the coconut milk mixture over them. Boil for two minutes, or until the shrimp is cooked. Serve with a dollop of apricot preserves in the center.
SMOKED TEXAS SHRIMP
Serves 6-8 as an hors d'oeuvre
2 pounds Texas shrimp, peeled and deveined
1/2 cup Texas Riesling
1 cup olive oil|
1 shallot, minced
2 fresh bay leaves, crumbled
2 garlic cloves, minced
1 T. honey
1 tsp. cumin
1 tsp. chili powder
2 tsp. salt divided
1 tsp. pepper
Mesquite wood chips
In a shallow container, mix wine, olive oil, shallot, bay leaves, garlic, honey, cumin, chili powder, one teaspoon salt and pepper. Place peeled shrimp in this marinade and refrigerate for 5-10 hours.
Drain the shrimp and toss it with one teaspoon of salt. Using a stove-top smoker, smoke the shrimp over a medium heat for 15 minutes using mesquite chips. Serve cold.
PARSLEY-D SHRIMP
2 pounds cooked Texas shrimp, peeled, deveined, tails removed|
1 16-ounce jar bread and butter pickles, drained
1 bunch flat leaf parsley
2 tsp. Creole seasonings
1/3 cup mayonnaise
Place all ingredients except shrimp in a food processor and pulse until well combined. Toss with shrimp and refrigerate until needed. I like this shrimp served on top of Bibb lettuce for a salad, in a flaky croissant for a sandwich, or in phyllo cups for an elegant hors d'oeuvre.
TEXAS CAST IRON SKILLET SHIRMP
Serves 6-8
1 T. avocado oil
1 T. butter
1 bunch green onions, sliced thin
1 white onion, minced
1 green bell pepper, diced
1 red bell pepper, diced
6 garlic cloves, minced
1 serrano chile, minced
1 tsp. each salt and pepper
2 pounds Texas shrimp, peeled, deveined, tails off
1 head of Napa cabbage, sliced thin
Corn tortillas
Heat the oil and butter in a large sautư pan over a medium heat. Add the onions, peppers, garlic, and chiles, salt and pepper and cook until all veggies are caramelized, approximately 15 minutes. Add the shrimp and continue cooking for five minutes. Serve with cabbage and corn tortillas.
