BOATING!
My husband and I spend a good deal of our time in the summer boating. One of the best things about being on a boat is the food! Things just taste better when you’re outdoors and in a beautiful setting. I’m all about preparing food in advance for events, so that you can spend the maximum amount of time enjoying the actual event versus doing food prep while everyone else is having fun!
These are two “GO TO” recipes that we’ve enjoyed:
SHRIMP AND AVOCADO SALAD
ROAST BEEF AND BLUE CHEESE WRAPS
SHRIMP AND AVOCADO SALAD
(Adapted from skinnytaste.com)
This shrimp salad is so fantastic! The combination of flavors with the tangy lime, sweet cilantro and zesty red onion and jalapeño with the shrimp and avocado is amazing. We always try and buy some shrimp when we’re in Florida, so we can freeze it by the pound and enjoy fresh delicious shrimp anytime we want.
Serve with tortilla chips.
1/4 cup chopped red onion
2 limes, juiced
1 tsp extra virgin olive oil
1/4 tsp kosher salt, black pepper to taste
1 lb cooked, peeled shrimp, chopped (fresh if you can get it)*
1 cup grape tomatoes, halved
1 medium or 2 small hass avocado(s), diced
1 jalapeno, seeds removed, diced fine
1 TBSP chopped cilantro
In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate for ~ 5 minutes.
In a large bowl combine chopped shrimp, tomato, jalapeño and cilantro. Add the onion/lime mixture and stir.
Lastly add avocado and gently toss. Adjust salt and pepper to taste.
*I love cooking the shrimp by roasting them this way:
1-2 pounds shrimp, in their shells
1 TBSP extra virgin olive oil
1 TBSP Old Bay
1 TBSP lemon juice
Preheat the oven to 400 degrees F.
Place the shrimp in a bowl and toss with the olive oil, Old Bay and lemon juice. Arrange the shrimp in a single layer on a baking sheet.
Roast the shrimp for 8-10 minutes or until just pink. Remove from oven and serve warm, at room temperature or refrigerate and serve cold.
Perfect evening on the boat with this salad and a glass of French rose!
ROAST BEEF AND BLUE CHEESE WRAPS
(Adapted from All Recipes)
This recipe is another one that’s perfect for boating. You make the wraps early in the day, roll them in plastic wrap and chill, and when you’re hungry, just grab them and go. They’re delicious! Serve with your favorite crunchy chips and some fruit and you’re set! They are heavy on the blue cheese, so if you’re not a fan, substitute with feta if you like.
3/4 cup (3 oz) crumbled blue cheese
2 TBSP prepared horseradish
2 TBSP mayonnaise, preferably Hellman’s
1/2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp freshly ground black pepper, divided
2 TBSP sherry vinegar
1 TBSP honey
1 garlic clove, minced
2 cups thinly sliced red cabbage
1/4 cup thinly sliced celery
1/4 cup thinly sliced fresh basil
3 (10-inch) tortillas, flour, spinach or whatever flavor you like
1 lb thinly sliced deli roast beef
Arugula
Banana peppers, sliced
Combine blue cheese, horseradish, mayonnaise, salt and 1/4 teaspoon pepper. Adjust salt and pepper to taste.
Combine 1 tablespoon cheese mixture, vinegar, honey, and garlic in a medium bowl.
Add 1/4 teaspoon pepper, cabbage, celery, and basil.
Warm tortillas according to package directions. Spread remaining cheese mixture evenly over tortillas.
Divide beef and cabbage mixture evenly among tortillas. Toss in some arugula, and sprinkle on some banana peppers.
Roll each wrap tightly in plastic wrap.
Cut each rolled tortilla in half crosswise to serve.
Hoping all have a safe and happy summer!
