GRILLED SOUTHWESTERN SHRIMP
If you can take the heat, try these big grilled shrimp sauced
with a blazing tomato salsa. You'll find the canned chipotle peppers
(the source of the heat) in most well-stocked supermarkets or in specialty
food stores.
4 large Florida tomatoes
2 tablespoons olive or vegetable oil
2 to 3 tablespoons canned chipotle peppers, chopped
2 tablespoons chopped pickled jalapeno peppers
1/4 cup tomato juice
2 tablespoons fresh lime juice
1 tablespoons packed light brown sugar
1/4 teaspoons salt
2 tablespoons minced fresh parsley
3 tablespoons minced red onion
1 pound large (16 to 20) shrimp, peeled and deveined
Core, halve and seed 2 tomatoes.
Chop them coarsely and transfer to a bowl.
Core the remaining 2 tomatoes, then cut each horizontally into
3 thick slices. Rub one surface of each slice with a little of the
oil. Grill over hot coals for 8 to 10 minutes, oiled side down,
until quite soft.
In the bowl of a food processor, combine the grilled tomatoes,
chipotle peppers, jalapeno peppers, tomato juice, lime juice, brown
sugar, and salt. Process to a slightly rough puree, then stir the
puree into the chopped fresh tomatoes. Stir in the parsley and onion.
Set aside while you grill the shrimp.
Toss the shrimp with the remaining oil in a bowl. Thread the shrimp onto skewers, salt and pepper them
lightly, then grill over hot coals for 3 to 4 minutes on each side
or until opaque throughout. Serve hot with plenty of the sauce on
the side.
YIELD: 4 to 6 servings
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PAN BAGNAT
Pan bagnat is a large, overstuffed sandwich filled with tomatoes
and other fresh vegetables, cheese, olives, and a vinaigrette dressing.
In addition to or in place of the following, you may include watercress,
finely chopped scallions, pieces of tuna, and chopped hard-cooked eggs.
Dressing
5 tablespoons olive oil
2 tablespoons red wine vinegar
1-1/2 teaspoons Dijon mustard
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 small red onion, minced
Salt and freshly ground pepper to taste
Filling
1 long large loaf French or Italian bread
1 small cucumber, peeled and thinly sliced
1 small jar (6-1/2 ounces) marinated artichoke hearts, drained and thinly sliced
1 celery rib, thinly sliced
1 cup grated mozzarella or provolone cheese
1 large green bell pepper, thinly sliced
3/4 cup chopped pitted Green or Italian olives
2 large Florida tomatoes, cored and thinly sliced
In a small bowl, whisk together all of the dressing ingredients and set aside.
Slice off the top third of the bread lengthwise and set the top aside.
Pull out the soft enter part of the bottom section, leaving a thickish crust shell.
Spoon the dressing over the inside of the shell.
Layer the filling ingredients in the shell, ending with the tomatoes.
Replace the top of the bread, then slice the sandwich into large pieces.
YIELD: 4 to 6 servings
NOTE: This may also be made with individual hard rolls or a large loaf of round bread.
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