Now that I'm almost done with Culinary school I'm rolling into 2017 by ramping up the blog and sharing more recipes, stories and ideas. Here is a great recipe I use all the time when I want an easy, low calories but high impact (tasty dish).
Shrimp Ceviche on tap! This recipe I use a couple cool go to extras, 1 tsp of Black Truffle oil and a great spice blend called Vadouvan. Vadouvan is a hand blended mix of Cumin, shallot, cardamon, garlic, fenugreek, curry leaf, turmeric, nutmeg, clove and star anise! - 1 LBS Peeled shrimp - 8 to 10 limes squeezed (the Ceviche acid) - 1 tsp truffle oil - 1 TBS Vadouvan - S and P to taste - 1/2 Cup hot new mexico green chillies - 2 TBS minced garlic I let it go about 4 hours and serve as a taco or a salad by mixing in chopped red onions, roma tomatoes and tri-color chopped bell peppers and avocado! Easy, healthy, low calorie and great taste!
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AuthorVic Luebker "The Battle Field Chef" is Editor and Chief of Food and Bars and is an admitted food, drink and travel junky with a passion for fun! More about Vic here. Archives
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