BYU Broadcasting | Culinary Creations

Directions: Wash romaine and radicchio and remove tough outer leaves. Tear into salad size pieces. Toss with remaining ingredients. May be prepared 8 hours in advance and stored in plastic bag in refrigerator. Toss with vinaigrette before serving. Serves 30.

Kiwi Vinaigrette
Printable Version

Ingredients:

6 Kiwi (peeled and cut in quarters)

1 tablespoon grated fresh Ginger

1/4 cup fresh Cilantro (no tough stems)

2/3 cup Lime Juice

1/3 cup Rice Wine Vinegar

2 tablespoons Honey

1/2 teaspoon Salt

1/4 teaspoon Pepper

1 teaspoon Sesame Oil

1 cup Canola Oil

Directions: In a food processor, place kiwi and ginger pulse until kiwi is pureed. Add cilantro, lime juice, vinegar, honey, salt, and pepper. Pulse. With food processor running, slowly add sesame oil and canola oil until mixture is emulsified. Vinaigrette will keep up to one week, covered, in the refrigerator.

Creole Shrimp Boil
Printable Version

Ingredients:

15 pounds large Shrimp (shell on)

5 pound Baby Red Potatoes

15 ears of fresh Corn

4 Lemons (cut in half crosswise)

4 Red Onions (peeled and cut in quarters)

1 recipe Shrimp Boil Seasoning (see below -- or 1 cup purchased Cajun seasoning)

1 recipe Shrimp Dipping Sauce (see below)

Directions: Scrub potatoes and cut in half if larger than golf ball size. Shuck corn and break ears in half. Bring a large stock pot of water, lemons, onions, and seasoning to boil. Boil for 5 minutes. Add potatoes and cook 5 minutes. Add corn and cook 5 minutes. Add shrimp and cook until shrimp turn pink, about 5 minutes. Drain and save water for the next batch if you were not able to fit it all into the first pot. Spread the shrimp, corn, and potatoes down the center of tables covered with plastic tablecloths. On the tables, be sure to have plenty of shrimp dipping sauce, salt and pepper, butter, napkins and towelettes. No plates or utensil!

Shrimp Boil Seasoning
Printable Version

Ingredients:

1 cup Salt

1/2 cup Garlic (minced)

1/4 cup coarse Ground Pepper

1/ cup Cayenne Pepper

2 tablespoon Dried Oregano

2 tablespoon Paprika

2 tablespoon Powdered Onion

Directions: Mix all the ingredients together. Will keep in plastic storage bag for one month

Shrimp Dipping Sauce
Printable Version

Ingredients:

1 - 8 oz. jar Cocktail Sauce

2 cups Ketchup

1 tablespoon Garlic (minced)

2 Green Peppers (chopped)

1 Large Onion (chopped)

2 peeled Cucumbers (seeded and chopped)

2 Plum Tomatoes (seeded and chopped)

1/4 cup Vinegar

1/2 teaspoon Tabasco Sauce

1 tablespoon Worcestershire Sauce

Directions: Combine all ingredients in food processor and pulse until blended. Do not puree; leave chunky. Will keep refrigerated, covered, for 2 weeks. Also makes a great fat-free vegetable dip.

Key Lime Squares
Printable Version

Ingredients:

1 cup Butter

1/2 cup Powdered Sugar

2 cup Flour

4 Eggs (beaten)

2 tablespoons Key Lime Juice

Zest of 2 Key Limes (finely chopped)

2 cups Granulated Sugar

1/4 cup Flour

1 teaspoon Baking Powder

Directions: In a mixer bowl, blend the butter, powdered sugar, and 2 cups flour, until it will hold together when pressed in a ball. Press mixture in a 9 x 13 cake pan. Bake at 350 degrees for 12 minutes. Combine eggs, lime juice, zest, granulated sugar, 1/4 cup flour, and baking powder. Pour over baked crust. Return to the oven and bake 25 minutes more. Cool and sprinkle with powdered sugar. Cut into 36 pieces. Garnish with wedge of thin lime slice. Will keep at refrigerated up to 3 days or may be frozen without the powdered sugar sprinkle or garnish. Makes 36 bars.

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