Text 27578, 77 rader
Skriven 2012-07-27 23:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Basil Who?
==================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> basil seems to work well for me with nearly any pork

As it is growing like made in the yard and other things aren't I'm
trying it in almost everything: omelets, salads, soups, potato salad,
tomato sauces, Vietnamese noodle dishes and stir fries... you name
it.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: GHF Grilled Mango-Citrus Chimichurri Shrimp
Categories: Grill, Shrimp
  Servings: 4

      1 c  packed cilantro leaves,
           coarsely chopped 
    1/3 c  packed mint leaves, coarsely
           chopped 
    1/3 c  packed basil leaves or
           parsley leaves, coarsely
           chopped 
      2    garlic cloves, coarsely
           chopped 
    1/4 c  orange juice 
    1/4 c  pink grapefruit or lime
           juice 
    1/3 c  ev olive oil, plus 2 ts
           Salt, to taste 
      1 lb tail-on jumbo shrimp, peeled
           and deveined 
           Olive oil cooking spray OR
           plain no-stick cooking spray
      1 lg ripe mango, peeled and
           sliced 1/4 inch thick 

Chimichurri sauce's name evolved from Jimmy McCurry, an Irishman
who developed the recipe.  McCurry was sympathetic to the cause of
Argentine independence in the 19th century and a troop under the
command of General Jasson Ospina in Argentina. (This legend is
dubious - JW)

For the chimichurri sauce, combine cilantro, mint, basil, garlic,
orange juice, grapefruit or lime juice and 1/3 cup extra virgin
olive oil in food processor; process until smooth. Season with salt.
Remove and reserve 1/3 of the mixture. Set aside. 

Combine shrimp and reserved chimichurri in glass bowl; tossing to
coat. Marinate in refrigerator for 20 minutes. Remove shrimp from
chimichurri and thread on skewers. Spray grill grate with olive oil
cooking spray. Heat grill to medium high heat. Toss mango slices
with 2 teaspoons olive oil. Place mango slices on grill. Cook for 4
minutes on each side, until lightly browned and grill marks appear.
Remove from grill and dice. Stir mango into remaining Chimichurri
mixture. Grill shrimp skewers until pink and opaque, 2 to 3 minutes
per side. 

Divide skewers among four serving plates and top with remaining
Grilled Mango-Citrus Chimichurri. 

A Grilling Hall of Fame recipe from the Crisco No-Stick Cooking
Spray contest.
                     
  From: Nibble .Com                     
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... I enjoy long walks down the aisles of Chinese groceries.

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