Kristene Fortier is one of our expert food columnists and the author
of
"The
Whole Family Cookbook: Two-Tiered Meals to Please Both Parents and
Kids."
Creole cooking is known for its hot and spicy flavors. While most
kids can't stand the heat, this sauce is made in stages so that the hot stuff
only goes in at the end.
The sauce doubles as a glaze for the shrimp and as a salad dressing
so be careful that it never comes into contact with the raw shrimp.
Since my kids are not big on salads, I generally skip the greens
for them altogether and load up on the vegetables that they like.
These are arranged in separate piles on their plates so that nothing
touches.
Feel free to substitute other vegetables or double up on their
favorites. For instance red peppers are sweeter than green peppers and have
a milder flavor.
Some kids prefer cherry tomatoes over full size tomatoes. And if
cucumbers are a favorite, use double the amount and skip the rest. Serve
with sweet French bread to round out the meal.
New Orleans Style Shrimp Salad
Time to table: 20-25 minutes
Serves 2 adults and 2 children
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon hot water
24 large shrimp, peeled and deveined
1/2 cup honey
2 garlic cloves, minced
2 teaspoons paprika
1 tablespoon Worcestershire sauce
4-6 cups mixed salad greens
1 green bell pepper, rinsed and sliced into thin rings or strips
2-3 thin slices of red onion
2-3 tomatoes, rinsed and cut into wedges
1-2 medium cucumbers, peeled and diced
GROWN-UPS
2 teaspoons Creole or Dijon mustard
1/2 tablespoon hot sauce
1/4 cup rice vinegar or other mild flavored vinegar
CHILDREN
Optional: Italian or ranch dressing
Set oven controls to broil. Line a broiling pan with aluminum foil
and set aside. Place the oregano and thyme in a small bowl; stir in the hot
water and set aside. Thread the shrimp on 4 metal skewers piercing the tail
and head so that the shrimp lie flat. Combine the honey, garlic, paprika,
and Worcestershire sauce. Transfer about 2 tablespoons to another dish and
brush on the shrimp for the children.
Stir the Creole mustard and hot sauce into the remaining sauce.
Drain any excess water from the oregano and thyme; stir into the sauce. Transfer
about half to another dish and brush on the shrimp for the grown-ups. Stir
the rice vinegar into the remaining sauce and set aside as the salad
dressing.
Place the shrimp on the broiling pan and broil about 4 inches from
the heat source for 2 minutes per side. When cooked through, the shrimp will
no longer be translucent in the center.
Arrange the salad greens on 4 individual plates or omit from the
children's plates if not to their liking. Arrange the peppers, onions, tomatoes,
and cucumbers on the plates according to each individual's tastes. Arrange
the shrimp attractively on each plate. Serve the salads for the grown-ups
with Creole dressing and the salads for the children with small bowls of
dressing on the side.
GROWN-UPS
Calories 240; Calories from fat 15; Total fat 2g; Saturated fat
0g; Cholesterol 70mg; Sodium 290mg; Carbohydrate 50g; Dietary fiber 5g; Sugars
39g; Protein 12g
CHILDREN
Calories 210; Calories from fat 10; Total fat 1g; Saturated fat
0g; Cholesterol 70mg; Sodium 125mg; Carbohydrate 46g; Dietary fiber 3g; Sugars
38g; Protein 10g
© 1999 Kristene Fortier
To order,
"The
Whole Family Cookbook: Two-Tiered Meals to Please Both Parents and Kids"
click on this link.
About the Author: Kristene Fortier lives in the San Francisco Bay
Area with her family which includes two picky kids. She is a syndicated columnist
for "Pleasing Picky Eaters" and the author of The Whole Family Cookbook,
Two-Tiered Meals to Please Both Parents and Kids.. Order your copy through
amazon.com or call 1-800-852-4890. Send
questions or tips to
pickykids@aol.com. |
