Sunday, April 23, 2017

Citrus Sorbet by Joanne weir

Ingredients:
1/2 c lime  juice
2 c orange juice
1c coconut milk
1 c sugar

Place in ice cube tray for three hour in freezer
Then place cubes in blender, it becomes like ice cream
Fill scooped out oranges, top with zest

Quinoa:

Toast 1 cup quinoa in oven, about 5 minutes.
 Add two cups stock, cover with foil and bake in oven 15 - 20 minutes

Shrimp Salsa:
Segment two oranges. Rough cut some in half. Add 1/2 cup red onions chopped, 1 serrano peppers finely chopped,
2T mint leaves chopped , 3T  cilantro chopped, 2 T  olive oil, 2 T Tequila, pinch salt, 1 cup orange juice reduced to 3-4 T,
Chilled then add to citrus ingredients.
Shrimp:
Skewer shrimp on two wooden skewers, so as to have them not curl-up
Grill one minute on each side
Serve with grilled, citrus salsa and quinoa

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