Cooking with Chef Abby
Join professional Chef Abby (Abigail Gray) as she will take you and I step by step through the recipe as we all prepare dinner. It will be fun, entertaining, interactive, educational and delicious! Let’s have fun cooking together!
Visit her website for more classes, events and information!
ABBY’S RECIPES & INGREDIENTS FOR:
Lemon Lime Cilantro Shrimp
- 1 lb. tail-on jumbo shrimp, peeled and de-veined
- 1/4 teaspoon salt or to taste
- Big pinch of cayenne pepper
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 3 tablespoons chopped cilantro (stems and leaves)
- 1 tablespoon unsalted butter
- 2 tablespoons lime juice
- Fresh lemon wedges
Prep time is 10 minutes
Cook time is 5 minutes
Serves 5
Fire Roasted Corn Salad
- You may use Trader Joe’s Frozen Roasted Corn, “Any” Frozen Corn – like Birds Eye Steam-able or canned corn.
- Juice of 3 limes
- 2 tsp. ground cumin
- 1 tsp. mild chili powder
- 3/4 cup extra-virgin olive oil, plus more
for brushing - Coarse salt and freshly ground pepper, to taste
- 3 cups cherry tomatoes, stemmed and halved
- 1/2 cup diced red onion
- 1/2 cup chopped fresh cilantro
- 1/4 lb. feta cheese, diced
- 2 tsp. cumin seeds, toasted and lightly crushed
Serves 8
Side Dish – Abby’s Avocado Mash:
- 1 Avocado
- 1 Lemon
- Pinch of Cayenne Pepper
- Course Salt
Easy Pomegranate Margaritas
- 2 cups pure pomegranate juice 1 cup fresh squeezed lime juice 3/4 cup tequila
- 3/4 cup Cointreau or Triple Sec 3 cups ice
- 1/2 cup pomegranate seeds, for garnish Lime wedges, for garnish
Prep time is 5 minutes
Cook time is 5 minutes
Serves 4
