Home | Food | Put a little 'spring' in your seasonal recipes

Put a little 'spring' in your seasonal recipes

By
Share with a friend on:    
Font size: Decrease font Enlarge font



Have guests been “springing” up in your home?

Then treat your friends and family to these fun and simply delicious seasonal recipes from Iron Chef Alex Guarnaschelli and Fisher Nuts. It’s the perfect light fare for all of your springtime get-togethers.

Start with: Grilled Shrimp with Walnuts and Scallions

Prep time: 10 minutes
Cook time: 4 minutes
Yield: 8 servings

Walnut and scallion mixture:
1 cup finely chopped Fisher walnut halves and pieces, lightly toasted
The zest and juice from 1 lemon
1/4 teaspoon kosher salt
1/3 cup extra virgin olive oil
5 scallions cut into thin rounds, green and white parts both

Shrimp:
2 pounds large shrimp, shelled and deveined
1/8 teaspoon ground black pepper
1 tablespoon vegetable oil

Walnut and scallion mixture: Whisk all ingredients together in a medium bowl, set aside.

Shrimp: Preheat the grill and make sure it is hot before cooking the shrimp. Thread the shrimp on two skewers, and season with salt and pepper. Coat with vegetable oil and place on the hottest part of the grill. Cook for 2-3 minutes and then turn over. Cook for an additional 2-3 minutes, or until shrimp are opaque and have cooked through. Remove the shrimp from the skewers and transfer them to the bowl containing the walnut and scallion mixture. Arrange shrimp on a platter. Serve immediately.

Note: For easier cooking use two skewers when cooking shrimp, thread one through the area by the head of the shrimp, the other by the tail. This will keep the shrimp flat and will prevent them from spinning or falling through the grates during cooking.

No time to grill? This recipe works just as well sauteed. Heat the oil in a large skillet and cook the shrimp for 3-4 minutes or until cooked through. Season with pepper.

Serve with: Spiced Almond, Grape and Mixed Green Salad

Prep time: 15 minutes
Cook time: 5 minutes
Yield: 6 servings

Almonds:
3/4 cup Fisher sliced almonds, toasted
1 teaspoon paprika
Pinch of kosher salt

Dressing:
1 teaspoon red wine vinegar
2 teaspoons grainy mustard
1/3 cup extra-virgin olive oil
1/8 teaspoon salt

Salad:
3 cups mixed greens, washed
6 red radishes, tops trimmed down to 1/2 inch, thoroughly washed and dried
1/4 cup flat-leaf parsley, stemmed, leaves washed and dried
3/4 cup seedless red (or green) grapes, stemmed, washed and dried

Preheat oven to 350 F.

Almonds: Combine the almonds and paprika and a pinch of salt. Toss to blend. Transfer to a baking sheet and toast until browned, 5-8 minutes. Set aside.

Dressing: Whisk all dressing ingredients together in a small bowl, set aside.

1 2 »
Share with a friend on:    
image

Traveling Murphy

Traveling Murphy started as a way for me to share all the unique restaurants and fun things to do in…Read more
image

Mallory Sills

Fashion Institute of Technology certified Image Consultant and Stylist, Mallory is driven to enhance confidence and celebrate women looking and…Read more
image

Sara Snelling, Fox Valley Nutritionist

Sara Snelling is an innovative, forward-thinking nutritionist with a food science, food service and food safety background. While earning her…Read more
image

11th Hour Bartending Services

We are a mobile bartending service located in the Fox Valley and have been bringing fun craft cocktails to private…Read more
Sign up for news, deals and doings
What's going on in the Fox
Fox Valley Magazine's Current Issue