Shrimp Blue Cheese and
Spinach Salad
4 servings
INGREDIENTS
1 pound large shrimp, cleaned
2 tablespoons soy sauce
2 cloves garlic
1 teaspoon fresh ground pepper
1 tablespoon dry mustard
8 cups baby spinach
1/2 cup grape tomatoes, halved
1 small red onion, sliced very thinly
2 ounces blue cheese, crumbled
2 ounces walnuts, toasted and chopped
1 ripe Bartlett pear, diced
Kosher salt and fresh pepper, to taste
Vinaigrette dressing of your choice
METHOD
1.
Place shrimp on a plate.
2.
In a small bowl combine the soy sauce, garlic, pepper and mustard.
3.
Brush this mixture all over the shrimp and let stand for 15 minutes.
4.
Place shrimp in steamer and fill water tank with water.
5.
Set timer for 3 minutes and remove as soon as shrimp turn pink.
6.
Remove shrimp and let cool for 5 minutes.
7.
Toss remaining ingredients together in a large bowl.
8.
Top salad with shrimp.
9.
Serve immediately.
Steamed White Fish with
Vegetables
INGREDIENTS
1 pound white fish, cut into serving sizes
2 cups julienned carrots
8 medium mushrooms
2 teaspoons grated lemon peel
Pinch fresh pepper
2 lemons, peeled and thinly sliced
8 broccoli florets
Kosher salt to taste
Parsley sprigs for garnish
METHOD
1.
Arrange carrots and mushrooms in the bottom of steamer basket.
2.
Combine salt, pepper, and lemon peel; sprinkle over vegetables.
3.
Place lemon slices over vegetables, and top with seafood.
4.
Arrange broccoli florets around edges of steamer. Sprinkle with
remaining lemon peel mix.
5.
Fill water tank with water.
6.
Steam 10 - 12 minutes, or until white fish flakes with a fork.
7.
Arrange fish and vegetables on serving platter and garnish with
parsley.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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