Peanut Shrimp Salad – It’s a Winner!

My peanut-crusted shrimp salad with basil-lime dressing (photo: MyRecipes.com)

Wow! I’m back after a great trip to Birmingham, where I was lucky to be chosen as a $10,000 category winner in the Southern Living Cook-Off.

All I can say is that the folks at Southern Progress, who also publish Cooking Light, Cottage Living, Sunset and numerous other lifestyle magazines, not only know how to throw a cook-off, but are an amazingly talented, passionate and hospitable group. You get the feeling that they love going to work every day.

I made some new friends, caught up with some old ones and even got that relaxing massage.

The grand prize winning recipe, Roasted Banana Ice Cream with Warm Peanut Butter Sauce, looks wonderfully decadent with lots of Southern style. My only problem with it is that I have an allergy to bananas and I won’t be able to try it!

Peanut Crunch Shrimp Salad with Basil-Lime Dressing
Makes 4 servings

Basil-Lime Dressing:
1/2 cup fresh basil leaves
1/4 cup fresh lime juice
2 tablespoons Crisco Pure Peanut Oil
1 tablespoon Asian fish sauce
1 tablespoon Domino Granulated Sugar
1 teaspoon Asian chili garlic sauce
1 teaspoon peeled, grated fresh ginger
1 garlic clove, minced

Shrimp Salad:
1 cup panko crumbs
1/2 cup USA-Grown Dry Roasted Salted Peanuts
1 tablespoon cornstarch
1 teaspoon McCormick Gourmet Collection Red Curry Powder
20 jumbo Certified Wild American Shrimp, peeled and deveined
1 egg, lightly beaten
2 tablespoons Crisco Pure Peanut Oil
3 cups mixed baby salad greens
1 cup diced English cucumber
1 cup peeled diced mango
1/2 cup mung bean sprouts
1/4 cup fresh mint leaves
3 green onions, trimmed; white and light green parts sliced into matchsticks
1/4 cup USA-Grown Dry Roasted Salted Peanuts, chopped

1. To prepare Basil-Lime Dressing, puree all ingredients in a food processor. Set aside.

2. Pulse panko, peanuts, cornstarch and curry powder in food processor until fine crumbs form; transfer to a pie plate.

3. Toss shrimp with the egg in a large bowl. Dredge shrimp in peanut mixture to coat.

4. Heat oil in a large non-stick skillet over medium-high heat. Place shrimp in skillet; cook shrimp 3 minutes per side, or until golden.

5. Gently toss greens, cucumber, mango, bean sprouts, mint and onions in a large bowl with 2 tablespoons Basil-Lime Dressing. Arrange salad on individual serving plates; top each with 5 shrimp; sprinkle with peanuts and drizzle with remaining dressing.

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Copyright (c) 2007 FamilyStyle Food

Chicken Tagliata with Fennel-White Bean Salad


Chicken Tagliata

I’ve mentioned that I have a competitive cooking streak. You wouldn’t guess that if you met me though; I’m well behaved and you can take me places. I promise I won’t jump on the table at your favorite restaurant and demand an Iron Chef match with the staff.

The National Chicken Cooking Contest, with a grand prize of $100,000, is taking place Friday, May 4 in Birmingham, with 51 contestants – one from each state. I’ll be there, wearing my red satin sash, representing the state of Missouri.

We’re packing up the Odyssey with my pans and potholders. And the two kids. They’ve never seen me compete at a cook-off, but I don’t have any doubt about what they’re most looking forward to: swimming in the hotel pool.

Tune in next week for the full report!

Chicken Tagliata with Warm Fennel and White Bean Salad
Makes 4 servings

4 boneless, skinless chicken breasts
4 tablespoons fresh lemon juice, divided
4 tablespoons olive oil, divided
2 tablespoons buttermilk
1 teaspoon ground fennel seeds
1/4 cup fresh basil leaves, packed
1 1/2 teaspooons kosher salt, divided
1 small garlic clove, finely chopped
1 (15-ounce) can cannellini beans, drained
1 fennel bulb, stems trimmed, halved and thinly sliced crosswise
1/3 cup quartered grape tomatoes
1 teaspoon freshly grated lemon zest
1/4 cup Italian parsley leaves
1/2 teaspoon freshly ground black pepper
1 cup baby arugula
1/2 cup Parmigiano-Reggiano cheese curls

Butterfly each breast: cut 3/4 through center of thicker, long side of each chicken breast and open flat. Pound to an even thickness between two sheets of plastic wrap; place chicken in a large shallow baking dish.

Puree 2 tablespoons lemon juice, 2 tablespoons olive oil, buttermilk, fennel seeds and basil in a blender or mini food processor. Pour over chicken, turning to coat. Cover and marinate at least 15 minutes, and up to 2 hours.

In medium saucepan, mix together remaining lemon juice and olive oil, 1/2 teaspoon of the salt, garlic, beans, and sliced fennel. Place over medium heat and simmer about 2 minutes, or until fennel is crisp-tender. Remove from heat and gently stir in tomatoes, lemon zest and parsley.

Sprinkle chicken on both sides with the remaining teaspoon salt and pepper. Spray a large non-stick grill pan with cooking spray and place over medium high heat. Cook chicken 3 minutes per side.

Slice chicken into 1/2-inch thick slices. To serve, spread 1/4 cup arugula over each sliced chicken breast. Spoon fennel salad over arugula and top with cheese.

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Copyright (c) 2007 FamilyStyle Food