GARLIC SHIRMP SUMMER FRUIT SALAD WITH LIME & HONEY DRESSING

 This was so yummy and refreshing.  Makes a great meal for a hot summer day.  

INGREDIENTS:
A Bag of shrimp any size.  
2 cups Personal Watermelon.
2 cups Jicama
1 Lime
1 Tablespoon Olive oil
2 Tablespoons Rice Vinegar
A handful of Cilantro
15 grape tomatoes.
3 to 4 Tablespoons of Pine nuts.
3 to 4 Tablespoons of Hemp Hearts. (optional)
3 to 4 Garlic peeled.
7 Large Strawberries.

1 1/2 Table spoon honey.

FIRST:  In a bowl pour frozen shrimp in and cover with warm water to melt off ice.  Repeat several times until ice is gone.   Drain water off and pat dry shrimp with towel to remove excess water.   If a little bit is left no worries.    Put thawed shrimp in refrigerator.

 All the goodies.

 Jicama.

 Slice in half.

 Set 1/2 face down and slice.

 With small knife remove rind.

 First cut in to sticks on the Right and then dice on the left.  

 Personal water melon.  The same as the Jicama.

 Slice.

 Take the rind off and cut into cubes.

 Strawberries were just going to remove tops and slice.

 Grape tomatoes.   Slice into little pieces.

 Mix all in a bowl set aside in the refrigerator.










   I like to use a lot of cilantro.  So a big hand full of leaves with out stems.  3 garlic cloves.  Now remember no rhyme of reason do the best job you can when mincing.

 Minced.

 Add to pan with olive oil.  And turn burner to Medium high. and stir into olive oil for about a minute, it should be come very fragrant.   Next add the shrimp and turn down to low or a tad above low. 

 Coat the shrimp well.

 Honey.

 Lime. Juice or squeeze the lime into the honey with two table spoon of rice vinegar. 

 Keep an eye on the shrimp.  They will start turning pink.

The dressing.  Very simple and not over whelming.

 Now the shrimp all have a uniform color and all look pink and are not grey.   If you are unsure and see grey.  Cover with a lid on low and let simmer for about 1 or 2 minutes.   This should do the trick.

 Have a ice bath ready.  A bowl with ice cubes and water with another bowl on top.  This will help cool the shrimp down.

 Pour all, liquid inclued into the bowl and stir until the shrimp are cooled down.  Add all the liqued to the salad.

 Add cooled shrimp to bowl with hemp hearts and pine nuts and pour over Honey Lime dressing. Mix all







Enjoy on a hot summer day.  

BASIC: DRESSING FOR STIR FRY & SALADS

We don't use a lot of sauces on our food like we use to.  We had every thing.   Mayo, Ketsup, mustard, balsamic vinegar.   We axe all that except for Rice Vinegar, Olive oil and Hot garlic chili sauce.   Rice Vinegar has zero calories and add flavor to your meal when cooking.   Well at least I think so.  Cooking with Olive oil is more of a treat than a staple and I use it for making the cream soups, way better flavor than butter.      

So here is a very simple sauce you can add to salads, stir fry's.My hubby likes to add this to his fruit salads. It makes the fruit sweeter.  A little sweet and a little hot.  You decide how sweet or how hot you want it.

2 Tablespoons of Unflavored Rice Vinegar.
1/2 Tablespoon honey
Less than a half of a teaspoon of garlic chili sauce.   

Mix all together.         


That's it.    

EASY SAUSAGE & APPLE CURRY

INGREDIENTS:
2 Sausages  (freeze the rest)
2 Table spoons rice vinegar.
5 to 6 cups broth or water is fine.
1 white onion
1 apple
1/2 Red bell pepper including lid.
3 garlic cloves
Bunch of clinatro
1 Anaheim pepper
1 Jalapeno pepper
1 Table spoon curry
2 Table spoons flour

First put the frozen broth in a pot and thaw it out.  If not add 6 cups of water to a pot and turn it to Medium High.

 Add uncooked sausage to soup broth.   Bring to a boil and then let simmer with the lid off.

 Peel onion and cut it up so it make rainbows.

 Sausage cooking away.
NOTE: Do not throw away broth, it can still be used.

 Mince the best you can.

 Slice and dice as show below.

 Add rice vinegar too pan with garlic, cilantro, onions and hot peppers.

 Opps almost for got the red bell.

 Add to pan and turn on high.

 Removed fully cooked sausage.  See how the ends on the top one is open.  That a clue that it's done all the way though.

 Saute all the veggies until the onions are translucent.

 Add to lade fulls of broth too sauteed veggies.

 Add one tablespoon curry and two table spoons flour mix in good.  The flour will soak up the liquid.   Add one more if necessary.

 Core and dice apple. This is added when you add the sausage.  Dice up sausage too. 

 Add apple

 Add dices sausage.

Mix in and let cook for a bit longer until the apples are cooked on the out side but still crunchy. 

You can serve this over white rice, brown rice or add noodles.    We had it just as it. 

Have left over (we do).  You can use it for soup, or use it for Fajitas.   Tomorrow were going use it for Fajitas.   Yum.

 ENJOY.