Shrimp with Strawberry Balsamic Reduction

Seared-Scallops-Shrimp-with-Balsamic-StrawberriesIngredients:

  • 1/4 cup aged strawberry balsamic vinegar
  • 3-4 large strawberries, stems removed and sliced (or quartered)
  • 2 Tbsp ultra premium extra virgin olive oil or your favorite flavor infused olive oil
  • 1/2 cup thinly sliced shallots and 2-3 garlic cloves
  • 3 cups (lightly packed) arugula or spinach leaves (large stems removed)
  • 4 extra jumbo scallops
  • 6-8 uncooked jumbo (or larger) shrimp, peeled & deveined
  • Coarse sea salt & cracked pepper

Preparation:
In a bowl, stir together the vinegar and strawberries, cover, and chill for at least one hour. Remove from the fridge when you’re ready to start cooking.

Heat the extra virgin olive oil in a large skillet over medium heat. Saute the shallots & garlic until softened, then add the greens and turn until well mixed. Cook just a minute or two until all the leaves have wilted but are still fully green. Remove greens to a strainer and keep warm (place in a dish in the oven on low warm temp.)

Let the shrimp sear for about 1 minute per side until just opaque. Remove and keep warm. Don’t move the scallops until you can see a brown edge forming around the bottom (about 2 to 2 1/2 minutes.) Carefully lift one scallop — if the surface has a nice caramelized color, turn them over.

Cook for just another minute until the scallops are springy but not quite firm. Remove and keep warm.To serve, place the greens on a plate, top with the scallops, shrimp, and strawberries, then drizzle the balsamic reduction over the scallops and shrimp.

Makes 2-3 servings. ENJOY!!

SHRIMP ASPARAGUS STIR FRY

shrimp-asparagusIngredients:

  • 1 bunch fresh asparagus
  • 1 carrot, sliced into matchstick-like pieces
  • 4 spring onions cut into 2-inch lengths
  • handful of fresh shiitake (or other type) mushrooms.
  • 1-2 cups fresh bean sprouts
  • 1 red bell pepper
  • Peeled Shrimp
  • Persian lime or Orange infused Extra Virgin Olive Oil

STIR-FRY SAUCE:

  • 3 Tbsp. Teriyaki sauce
  • 1 Tbsp. each of Honey and Blackberry Ginger Balsamic Vinegar
  • 1 tsp. fresh minced red chili (OR dried chili flakes, OR chili paste), smoked paprika, garlic & basil.

Preparation:

  1. Rinse asparagus, then snap off the ends (these will snap off easily in just the right place, leaving only the tender stalks behind).
  2. Prepare all other vegetables and place them in separate piles near the stove.
  3. Make the sauce by stirring all sauce ingredients together in a cup. Stir well. Set the cup beside the stove.
  4. Heat 2-3 Tbsp. oil in a large frying pan over medium-high heat. When oil is hot, add the asparagus and stir-fry 1 minute.
  5. Add some balsamic, plus the carrots, mushrooms & shrimp. Stir-fry another 1-2 minutes, or until mushrooms are cooked & shrimp is pink.
  6. Add the spring onions and bell pepper. Stir-fry 1 more minute.
  7. Finally, add the bean sprouts plus the sauce. Stir-fry to combine (30 seconds to 1 minute).Add more oil or balsamic.