Shrimp and Scallop Spicy Cocktail, 6/27/13 - KATV - Breaking News, Weather and Razorback Sports

Shrimp and Scallop Spicy Cocktail, 6/27/13

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  • RecipesMore>>

  • Boozy Float, 7/9/14

    Boozy Float, 7/9/14

    Wednesday, July 9 2014 11:57 AM EDT2014-07-09 15:57:14 GMT
    Hannah MooreLoblolly CreameryFor a 10 oz glass, 1 oz Rock Town Distillery Peach Arkansas Lightning Corn Liquor 1 oz simple syrup of your choice (we used pecan) 2 scoops Loblolly Creamery Double Vanilla Ice Cream 6-7 oz soda water Combine booze, syrup, and water in a glass and stir until combined. Add the ice cream. Lightly stir again, and enjoy!More >>
    Hannah MooreLoblolly CreameryFor a 10 oz glass, 1 oz Rock Town Distillery Peach Arkansas Lightning Corn Liquor 1 oz simple syrup of your choice (we used pecan) 2 scoops Loblolly Creamery Double Vanilla Ice Cream 6-7 oz soda water Combine booze, syrup, and water in a glass and stir until combined. Add the ice cream. Lightly stir again, and enjoy!More >>
  • Bruschetta with Asparagus Pesto, 7/9/14

    Bruschetta with Asparagus Pesto, 7/9/14

    Wednesday, July 9 2014 11:35 AM EDT2014-07-09 15:35:30 GMT
    Michael LanariKitchen Bath Concepts1 bunch fresh green asparagus¼ c freshly grated Parmesan2 tbsp pine nuts½ c olive oilkosher saltfresh black peppertoasted ciabatta bread slicesRinse the asparagus and cook in boiling water for 4-5 minutes. Drain and cut into pieces. Place in a blender with the Parmesan and pine nuts (keep a few pine nuts for decoration). Blend while adding the oil a little at a time until the mixture has a smooth, creamy consistency. Season with salt and pepper. Serve on pi...More >>
    Michael LanariKitchen Bath Concepts1 bunch fresh green asparagus¼ c freshly grated Parmesan2 tbsp pine nuts½ c olive oilkosher saltfresh black peppertoasted ciabatta bread slicesRinse the asparagus and cook in boiling water for 4-5 minutes. Drain and cut into pieces. Place in a blender with the Parmesan and pine nuts (keep a few pine nuts for decoration). Blend while adding the oil a little at a time until the mixture has a smooth, creamy consistency. Season with salt and pepper. Serve on pi...More >>
  • Deviled Egg & Macaroni Salad, 7/2/14

    Deviled Egg & Macaroni Salad, 7/2/14

    Monday, July 7 2014 3:28 PM EDT2014-07-07 19:28:17 GMT
    Gary Duke, Alley OopsMore >>
    Gary Duke, Alley Oops
    More >>

Chef Mark Abernathy   Loca Luna & Red Door Restaurants

 

6 - 8 serving in Martini Glasses

 

2/3 lb small - medium shrimp (peeled & cleaned, tail off)

1/3 lb scallops

2 tablespoons fresh lemon juice

1 tablespoon fresh orange juice

1 tablespoon fresh lime juice

½ cup Thai Sweet Hot Chili Sauce

½ teaspoon salt

¼ teaspoon pepper

½ cup tomatoes

¼ cup red onion   finely chopped

1 tablespoon fresh jalapeno finely chopped

1 tablespoon fresh cilantro

1 avocado  diced in ½ " chunks

 

Blanch shrimp and scallops in boiling water for 3 - 4 minutes. Allow to cool slowly for 5 - 10 minutes. Mix with all other ingredients and chill thoroughly.  Serve in a champagne glass with a wheel of fruit, a sprig of cilantro and few tortilla chips on the side. I like to top with very thinly sliced shreds of fried tortillas. 

  • EntréesMore>>

  • Brown Rice Salad with Cherries and Chicken, 7/8/14

    Brown Rice Salad with Cherries and Chicken, 7/8/14

    Tuesday, July 8 2014 8:14 AM EDT2014-07-08 12:14:27 GMT
    Vanessa BarrancoWhole FoodsIngredients:3/4 cup brown basmati rice, rinsed1 1/2 teaspoon fine sea salt, divided2 tablespoons extra-virgin olive oil2 tablespoons balsamic vinegar1 shallot, finely chopped1/2 teaspoon freshly ground black pepper1 pound cherries, pitted and quartered1 pound prepared grilled or roasted chicken breast, diced (about 3 1/2 cups)2 cucumbers, peeled and diced1/2 small red onion, thinly sliced1/2 cup pecan halves, toasted and chopped1/2 cup finely sliced basil leavesMeth...More >>
    Vanessa BarrancoWhole FoodsIngredients:3/4 cup brown basmati rice, rinsed1 1/2 teaspoon fine sea salt, divided2 tablespoons extra-virgin olive oil2 tablespoons balsamic vinegar1 shallot, finely chopped1/2 teaspoon freshly ground black pepper1 pound cherries, pitted and quartered1 pound prepared grilled or roasted chicken breast, diced (about 3 1/2 cups)2 cucumbers, peeled and diced1/2 small red onion, thinly sliced1/2 cup pecan halves, toasted and chopped1/2 cup finely sliced basil leavesMeth...More >>
  • “Southern” Saigon Sub, 6/24/14

    “Southern” Saigon Sub, 6/24/14

    Tuesday, June 24 2014 8:00 AM EDT2014-06-24 12:00:25 GMT
    A.K.A. “Southern” Banh Mi (Vietnamese Sub Sandwich) Chef Brandon DouglasIngredients • 1/2 cup rice vinegar • 1/4 cup water • 1/4 cup white sugar • 1/4 cup carrot, cut into 1/16-inch-thick matchsticks • 1/4 cup red radish, cut into 1/16-inch-thick matchsticks • 1/4 cup thinly sliced white onion • 4oz Sliced / Chopped Smoked Beef Brisket • garlic salt to taste • ground black pepper to taste • 1 (12 inch) French baguette • 4 tablespoons mayonnaise • 1/4 cup thinly sliced cucumber • 1 tables...More >>
    A.K.A. “Southern” Banh Mi (Vietnamese Sub Sandwich) Chef Brandon DouglasIngredients • 1/2 cup rice vinegar • 1/4 cup water • 1/4 cup white sugar • 1/4 cup carrot, cut into 1/16-inch-thick matchsticks • 1/4 cup red radish, cut into 1/16-inch-thick matchsticks • 1/4 cup thinly sliced white onion • 4oz Sliced / Chopped Smoked Beef Brisket • garlic salt to taste • ground black pepper to taste • 1 (12 inch) French baguette • 4 tablespoons mayonnaise • 1/4 cup thinly sliced cucumber • 1 tables...More >>
  • Southwestern Shrimp Salad, 6/10/14

    Southwestern Shrimp Salad, 6/10/14

    Wednesday, June 11 2014 11:51 AM EDT2014-06-11 15:51:52 GMT
    Vanessa Barranco, Whole FoodsMore >>
    Vanessa Barranco, Whole Foods
    More >>