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SAUTÉED ShRIMP WITh PESTO
2½ lb. shrimp
1 large Vidalia onion, halved and thinly sliced
1 large red pepper, seeded and cut into 2-inch strips
3 large cloves garlic, minced
1 bottle (8 oz.) clam juice
½ cup fresh lemon juice
2 tbsp. jarred traditional basil pesto
2 tbsp. grated lemon peel
1 bay leaf
1 tsp. salt
½ tsp. coarse ground pepper
Hot cooked rice
Chopped parsley
Shell shrimp, leaving tail on and de-vein. Refrigerate until ready to use.
Heat skillet to 350°F. Cook onion for 3 minutes, stirring occasionally. Add red pepper
and garlic. Cook 3 minutes longer, stirring occasionally.
Add next 7 ingredients. Stir in shrimp. Bring to a boil. Reduce heat to 250°F. Cover and
let simmer for 5 minutes or until shrimp are fully cooked; stir occasionally.
Serve over rice and garnish with parsley, if desired.
Makes about 8 servings.
PORK 'N SALSA STEW
2½ lbs. boneless pork loin, cut in ¾-inch cubes
2½ cups chicken broth
1 cup salsa
2 tbsp. tomato paste
2 large cloves garlic, minced
½ tsp. ground cumin
½ tsp coarse ground pepper
1 bag (16 oz.) frozen shelled edamame
1 bunch green onions, cut in 1½-inch pieces
2 tbsp. cornstarch
Hot cooked rice
Coarsely chopped cashews
Heat skillet to 400°F. Add pork and brown well on all sides, pushing any grease or
drippings into the grease channel. Remove grease from grease channel. Stir in 2 cups
chicken broth and next 5 ingredients. Bring to a boil.
Reduce heat to 250°F. Cover and let simmer for 45 minutes; stir occasionally. Add
edamame and green onions and cook 10 minutes longer or until meat and vegetables
are tender.
Blend remaining ½ cup chicken broth with cornstarch. Increase heat in skillet to 350°F.
Stir cornstarch mixture into skillet and cook, stirring until thickened and smooth.
To serve, spoon over rice and garnish with cashews.
Makes 6 to 8 servings.
