174. Barrington EATS: Fruit of the Sea for Father’s Day

Home Newsroom 174. Barrington EATS: Fruit of the Sea for Father’s Day

For our Father’s Day weekend edition of “Barrington EATS”, I’m inspired by a famous quote from a classic movie about a quintessential American dad who lives humbly and makes it big, Forrest Gump.   Remember this quote from Forrest’s best bud and business partner, Bubba?  It’s the kind of line that gets stuck in your head like a song…

“Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.”

These crustaceans are significantly high in protein, have good amounts of b12 and are extremely low in fat and calories. To give your dad a healthy treat and the “Fruit of the Sea” this Father’s Day, I thought I’d share a few easy shrimp recipes for you to prepare at home…

Cevice Yucateco

from my cookbook 40 Dinner Duos; Cook Once Eat Twice (Meal 2 is Shrimp Avocado Quesadillas)

1-1/2 pounds cooked shrimp
2 teaspoons salt
Fresh squeezed juice of 8 limes
1 red onion, diced
1/4 cup chopped fresh cilantro
3 tablespoons pickled jalapenos, diced
3 medium habanero peppers (seeded) or 10 banana pepper rings, diced
2 avocados, seeded and diced
1 bag firm tortilla chips

Butterfly shrimp and dice in small pieces. Place in baking dish. Top with salt, lime juice and onions. Cover and marinate in refrigerator for at least 3 hours, and up to overnight. Add avocado, cilantro and peppers just before serving. Serve with tortilla chips, or over lettuce leaves.

Grilled Shrimp Kabobs with Peach Pepper Salsa

from my cookbook 40 Dinner Duos; Cook Once Eat Twice. (Meal 2 is Cajun Shrimp Pasta)

3 tablespoons fresh lime juice
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon hot sauce
2 tablespoons honey
2 tablespoons olive oil
2-3 pounds shrimp, peeled and deveined
Combine first 7 ingredient in a small bowl. Thread the shrimp on skewers and lay them flat in a shallow dish. Pour half the marinade over the shrimp, and place in refrigerator for about 1 hour, turning once. Set aside remaining marinade. Grill shrimp kabobs on an uncovered grill over medium heat for 10 minutes, turning frequently until pink. Baste one or two times with remaining marinade.

Peach Pepper Salsa

1 green bell pepper, diced
1 small onion, diced
2 peaches, peeled and diced
3 tablespoons fresh lime juice
2 tablespoon fresh cilantro, chopped
1 tablespoon minced jalapeno
1 teaspoon ground ginger
1 clove garlic, minced
Mix all ingredients and season to taste with salt and pepper. Let sit one hour in refrigerator before serving.

Happy Father’s Day to you and the dads you love.  And here’s a look at that classic scene from Forrest Gump that inspired today’s tasty post…

Photo Source 1, Photo Source 2 and Photo Source 3

About the Author

Kelly Donlea is a Barrington mom, chef, cookbook author the owner of Organizing Dinner, a company that brings sensible cooking solutions to busy people. She has published several cookbooks and one of her specialties is helping parents plan family meals with fewer trips to the grocery store. Kelly also offers cooking classes and demonstrations in your home or public facility. To learn more about Kelly, her recipes and her services, you’ll find her Facebook page by clicking HERE and her website at OrganizingDinner.com. Kelly is going to be sharing recipes, cooking tips and special features about chefs and popular menu items at area restaurants right here at 365Barrington.com.

Please join us as we discover local culinary treasures and new kitchen classics in our new, local and regular food feature here at 365Barrington.com called “Barrington Eats” with Kelly Donlea!

If you’d like to us to feature you favorite chef or restaurant or if you have a food related question that you’d like Kelly to answer, make a quick stop at the 365 Barrington Suggestion Box and leave us a note in the form which you’ll find by clicking HERE.

*Photo Credit 1, Photo Credit 2.

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This endangered Rusty Patch Bumblebee worker on CFC property is nectar-robbing the flower. She's sipping through a puncture hole near the base of the flower rather than going through the front of the flower. Rusty-patched Bumblebees often do this with Bergamot.
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