Recipes for when it’s too hot to cook
It’s too hot to cook, so Chef Jay Pierce, author of “Shrimp” joined FOX8’s Shannon Smith in the studio to mix up some dishes that require little to no cooking but still taste delicious.
Here are the recipes:
- 1.5 pounds cucumber
- 1 pound tomatoes
- 1 cup rice wine vinegar
- 1.5 teaspoons black pepper
- 1 cup soy sauce
- Wash, peel, seed and slice cucumbers.
- Wash tomatoes and slice into ½ moons.
- In a bowl, combine all ingredients.
- Allow to sit at room temperature for 1 hour before serving.
- Makes: 4 cups
Roasted Shrimp Salad
The beauty of this recipe is that it works with any kind of leftover cooked shrimp, but roasting the shrimp intensifies their flavors. This shrimp salad works well on toast as a sandwich, on iceberg lettuce with cucumbers (and maybe some thousand island?), or as a tomato stuffing, just cut the tomato across the equator, squeeze out the seeds, season with salt and pepper, top with a healthy dollop of this salad and enjoy.
- 1 tablespoon canola oil
- ½ teaspoon smoked paprika
- ½ teaspoon granulated garlic
- 1 pinch cayenne pepper
- ¼ teaspoon ground black pepper
- 1 teaspoon Kosher salt
- 1 pound small shrimp (61-70)
- ½ cup minced red onion
- ¾ cup minced celery
- ¾ cup mayonnaise
- 3 dashes cayenne pepper hot sauce (like Texas Pete or Crystal)
- 1 teaspoon lemon juice
- 1 teaspoon Kosher salt
- Preheat oven to 350.
- Add oil to a small bowl, mix in seasonings, then add shrimp and toss well to coat.
- Spread shrimp in a single layer on a parchment-line baking pan.
- Bake 5-7 minutes, just until shrimp are opaque throughout.
- Remove from oven and allow shrimp to cool.
- In a mixing bowl, combine remaining ingredients. Fold in shrimp.
- Keep refrigerated.
- Makes: 3 cups
Southern Greens Salad
- 4 ounces of salad mix – equal parts cabbage, collards and kale, chopped
- ½ teaspoon kosher salt
- 2 ounces barbecue vinaigrette
- 1 ounce crumbled goat cheese
- ¼ cup toasted pecans
- Season greens with salt and massage well.
- Add vinaigrette and toss well.
- Arrange greens on serving plate and top with cheese and pecans.
- 1 pint apple cider vinegar
- 1 cup water
- ½ cup Lea and Perrins Worcestershire sauce
- 2 Tablespoons sorghum
- ¼ cup lemon juice
- 1 Tablespoon of your favorite barbecue rub
Whisk all ingredients together until well combined and sugar is dissolved.
Shrimp and Peach Salad
I actually developed this salad for use with mangoes, instead of peaches, to be a tropical, Caribbean-style summer salad. I changed the mangoes to peaches for a television cooking segment on peaches and was truly delighted by the marriage of flavors in the dish. Skeptics read the list of ingredients and doubt that it is so tasty, but through the use of culinary algebra (avocado + shrimp x peachhoney-lime/spinach) it all tastes great together.
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ pound baby spinach
- ¼ cup lime juice
- ¼ cup honey
- 3 peaches – peeled, pitted and sliced
- ¾ cup thin sliced red onion
- 1 pound shrimp – poached or steamed and peeled (21/25)
- ½ avocado – sliced
- Add salt, pepper and oil to mixing bowl and combine well.
- Toss spinach in oil mixture and then evenly divide between four serving bowls.
- Add honey and lime to same mixing bowl and combine well.
- Add peaches, onions and shrimp tossing to coat with dressing.
- Arrange peach mixture over spinach, in each bowl.
- Slice avocado and serve over top of salads.
- Makes – 4 servings
- 3 ounces sweet gem lettuce
- 1.5 ounces house vinaigrette
- 2 each lime wedges
- 2 Tablespoons Pecorino romano (shaved)
- 1 piece of bread (grilled)
- Black pepper
- 4 each Spanish anchovies
- Toss lettuce and vinaigrette in a bowl
- Arrange on a chilled plate
- Garnish with remaining ingredients
- 1/2 cup fresh lime juice
- 4 teaspoons rice vinegar
- 4 tablespoons brown sugar
- 1 cup water
- 1/2 cup red boat fish sauce
- 2 tablespoons carrots (thin matchstick)
- 2 teaspoons minced garlic
- 2 tablespoons Valentina hot sauce
- Combine ingredients and refrigerate