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Simple, Quick and Delicious Recipes

Posted on: April 12th, 2012

Since I spend all day with food at work, the general rule around my house is “If it takes longer to cook than it does to eat, we aren’t having it!” All of us need simple suppertime solutions from time to time – and the following video shares a couple deliciously simple recipes that don’t take long to make.  A little chop chop, a couple prepared ingredients, a few minutes on the stove and bada-boom, it’s suppertime!

Become a chef at home by doing the recipes available at the cookbooks listed by Spice Kitchen & Bar in which you will find reviews of each of them.

I’m a firm believer in choosing sustainable products, learn more about our shrimp here.

Enjoy these simple recipes in good health!  Buon Appetito – Salute!

Shrimp Remoulade Salad

1 head Bibb lettuce
1 lb peeled & de-veined shrimp
1/2 pint Tony’s Remoulade sauce (to taste)
1/3 cucumber, sliced
1 small tomato, diced
Green onion (optional)

Cut bottom from Bibb lettuce, but hold head in shape. Rinse well under cool water and place on a towel to drain and still retaining shape. Transfer to a serving plate and quarter head, gently pulling apart to cover plate like a big flower. Decorate the sides of plate with sliced cucumbers. Drain shrimp and dry with paper towels and toss with remoulade to taste. Scatter over lettuce and decorate center with chopped tomatoes and a sprinkle of green onion. Rest at room temperature for a few minutes to take the chill off and serve.

Alternately this salad could be made with spring greens, shredded lettuce and any toppings you like – black olives and avocados are especially delicious!  – Chef Mick Rosacci, www.TonysMarket.com — TonyRosacciCatering.com

Chicken Pineapple and Blue Cheese Wraps

Cubed cooked chicken, or pork, leftover is ideal
diced celery
diced pineapple
minced green onion
Tony’s Blue Cheese Dressing
Green or Red Leaf Lettuce

Prepare vegetables in any ratio and toss in a bowl with blue cheese dressing to taste.  Can be made several hours ahead and chilled.  Serve with lettuce leaves – great with a Riesling or Gewurtztraminer wine or ice cold martinis.

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