lemon tarragon shrimp & oranges over rice
&
caesar salad
If you are looking to create a meal that is healthy and refreshing, this is the one for you!
The citrus from both the lemon & oranges brings a wonderful balance to the meatiness of the shrimps. This caesar salad is so much more flavorful than the ready made store bought ones, because we are making the dressing from scratch. This is how a true caesar salad should taste like!
Lemon tarragon shrimp & oranges over rice
(serves 2, double recipe for 4)
Ingredients:
+ 10 uncooked shrimps (5 per person should be good)
+ 1 large orange cut into segments, reserve membrane for juice
+ 1 tbsp fresh tarragon, finely chopped
+ 1 shallot, finely chopped
+ 3 tbsp lemon juice
- 5 tbsp extra virgin olive oil
- salt & pepper
- cooked rice (long grain), make enough for tomorrow if you are following my recipes day by day.
Directions:
Start by making your rice as this will take about 20 minutes to cook (follow instructions on the package). Add a drop of oil to prevent from sticking. When the water is boiling, stir it once, lower heat to a simmer, cover and leave it until it's ready. I always use a timer! I get great rice every time I follow these steps!
Peel & devein shrimps. In a bowl, add 1 tbsp olive oil, orange juice (squeeze the membrane and use that for the juice, there is no specific measurement for this marinade), salt & pepper. Refrigerate for 1 to 2 hours. You can still make this recipe by skipping the marinading process, if time is an issue (instead of marinading, use the marinade mix and add it straight to the pan as you are cooking the shrimps). In a pan over med-high heat, cook shrimps 2 minutes on each side (do not add them until the pan is hot).
In a separate bowl, mix tarragon, shallots, and lemon juice. While constantly stirring, slowly add 4 tbsp olive. Season with a good amount of salt & pepper.
Drizzle over shrimps & oranges. Serve with rice.
Caesar salad
(serves 2, double recipe for 4)
- 2-3 handfuls romaine lettuce, chopped bite size
- 1/2 tsp worcestershire sauce
- 1 tsp dijon mustard
- 6 tbsp extra virgin olive oil
- romano cheese
- 1 burger burger, cut into bite size cubes
+ 1 egg yolk
+ 1 anchovy fillet (canned in oil), mashed & finely cut
+ 1 tbsp lemon juice
Directions:
For the dressing, beat the egg yolk in a bowl and add mustard, worcestershire sauce, anchovy & lemon. Stir well then very slowly add the olive oil until emulsified. Season with salt & pepper. Refrigerate until it's time to serve.
Preheat oven to 300. Put the burger bun cubes in a sheet pan & drizzle with olive oil (about 1 tbsp). Toss the cubes around with your fingers to absorb the olive oil and season with salt & pepper. Cook for about 20 minutes, until the bread is crispy & golden. Those are your croutons!
Toss the dressing and lettuce in a bowl, serve and top with croutons & parmesan/romano cheese.
You should have tarragon, eggs, anchovies, frozen corn, burger buns, 1/2 onion, and garlic left.
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