tex-mex mix up

Cold weather always makes me crave Tex-Mex. The power of queso and baked avocados always seems to warm me from the inside out. Since I decided to try the paleo-lifestyle for the next few weeks, I thought the best way to get my salsa fix would be to swap tortillas for lettuce. Use this recipe as an opportunity to mix up your Mexican rituals by using fresh mango, baby bella mushrooms, grilled pineapple or whatever else you can find in the fridge. A great dish to clean out the fridge or savor over a hot, summer night when only a light meal will do. Pair with an ice cold margarita and a good friend to send the winter blues into another season.

Paleo-Style Shrimp Tacos

4 Romaine lettuce leaves

1/2 lb. shrimp

1 avocado, sliced

1 garlic clove, minced

1 sweet bulb onion, chopped

3 Tbsp. Cilantro, chopped

1/4 c baby bella mushrooms, chopped

1/4 c roma tomatoes, diced

2 Tbsp. EVOO

Pinch of Salt

Pinch of Pepper

1. Over medium-high heat, sauté the garlic and onions in EVOO until tender with salt and pepper to taste. Add shrimp and cook until pink. Add mushrooms and tomatoes to finish.

2. Place shrimp and vegetables in single romaine leaf. Add avocado, cilantro and salt and pepper to taste. For a spicy kick, add salsa.

cruising the greek isles

With the ocean blue rooftops, sunlight dancing off of rolling waves and endless bottles of wine, guests of the 16^th Annual Rockport Festival of Wine and Foods are transported to the island of Santorini to benefit theTexas Maritime Museum. In the midst of the wine tasting tables and cuisine booths, the annual Rockport Chef Cook-off has begun. Chef Adrian from HEB, defends his 2011 title and whips up another win with his fantastic chef creations. This year, Adrian features a seafood twist on the tradition bruschetta appetizer, a mixture of cultures with a basil, cilantro and avocado entrée and a simple dessert trick that will have you licking the EVOO from your lips. So grab a glass of Agiorghitiko, fire up the stovetop and get ready to yell, “Opa!” because it is time to bring the Greek Isles to your tabletop.

Shrimp Artichoke Bruschetta over Baguette

By HEB, The Cooking Connection

4 Roma Tomatoes, diced
1 can Artichoke hearts, diced
½ C EVOO
½ lb. cooked shrimp, deveined
1 tsp. roasted garlic
½ tsp. sea salt
½ tsp black pepper
1 baguette

Combine first seven ingredients and serve over baguette. Drizzle with extra EVOO for a flavor boost.

MexItalian Basil Cilantro and Avocado Pesto over Angel Hair Pasta

By HEB, The Cooking Connection

½ C Parmesan
1 garlic clove
4 oz. pine nuts
½ C EVOO
½ cilantro
1 avocado
1 lemon, juice only
4 oz. fresh basil leaves
1 tsp. black pepper
1 tsp sea salt
1 lb. cooking shrimp, deveined

Blend Parmesan, nuts and garlic in food processor. Add EVOO, basil, cilantro, avocado and lemon juice. Season to taste. Cook pasta according to package directions, drain and set aside. Heat skillet on medium heat, add 2 Tbsp EVOO and toss pesto, shrimp and pasta together. Ready to eat with a drizzle of EVOO.

Appetizer or Dessert?

For dessert, Chef Adrian scooped a cup of vanilla ice cream, sprinkled sliced almonds on top and instead of a chocolate syrup, he drizzled a Tbsp of EVOO. That might sound like a weird combination of an appetizer staple with an American past time, but the olive oil transformed the store bought ice cream into a soft, velvet sweetness. Try it with your next bowl and you will never purchase the guilt-calorie chocolate syrup again.

sippin’ on the dock of the bay

Rockport, Texas. A place to sink your toes in the sand, follow the salty waves and relax by sippin’ on the dock of the bay at the15^th Annual Rockport Festival of Wine and Foods benefiting the Texas Maritime Museum. Recently, my Uncle Jimmy served as a judge for a chef v. chef food competition during the festival. The two chefs that battled it out on the makeshift kitchen floor were, Chef Adrian Perez ofHEB Plus against Chef Jaime Garcia of the Rockport Country Club. My Uncle Jimmy choose his two favorite two shrimp dishes from the night. If you can’t visit the beach this summer, bring the island flavor to your family with these two great Texas shrimp recipes!

Chef Adrian’s Jalapeno Bacon Shrimp Alfredo

6 slices, Jalapeno-seasoned bacon, chopped

1 C button mushrooms, sliced

1 lb. Shrimp, peeled & deveined

1 C heavy cream

2 to 3 Tbsp Grated (not powder) parmesan cheese

2 servings pasta of your choice. (Angel Hair works well.)

1. Cook pasta according to package directions. While pasta is cooking, heat skillet on medium-high heat.

2. Add bacon and mushrooms and sauté until bacon just begins to brown. Add shrimp and sauté for 2 to 3 minutes. Do not overcook. Add heavy cream, lower heat to medium-low and add Parmesan cheese. Stir until thickened.

3. When pasta is done, drain thoroughly and place pasta in individual pasta bowls or plates. Ladle shrimp mixture over pasta. Garnish with chopped parsley, if desired.

Chef Jaime’s Southwest Crusted Shrimp With Cranberry Relish

1 lb. Shrimp, peeled & deveined

Grapeseed oil (enough to cover bottom of skilled to about ½ inch.)

Cranberry Relish: (Start this first, as it will need at least two hours to meld.)

1 C dried cranberries

½ C chopped cilantro

1 Red onion, finely chopped

1 can, Mandarin orange slices

2 tsp. Honey

1/3 jar orange marmalade

1 tsp. Red pepper flakes

Mix all ingredients except Mandarin orange slices. Allow relish mixture to set for 2  hours to meld flavors and soften dried cranberries.

Dry Crusting Mix:

1 tsp. Garlic powder

1 tsp. Salt

1 tsp. Paprika

1 tsp. Cracked black pepper

1 Cup Panko bread crumbs

1 Cup yellow cornmeal

1 Cup all-purpose flour

Thoroughly mix all dry ingredients in large bowl.

Egg Wash:

3 eggs

1 Tbs. Water

Gently beat eggs and water until mixed.

1. Coat shrimp with egg wash (let excess drip off) and dredge shrimp in dry crusting mix. Gently shake off excess.

2. Cook shrimp in hot oil for about 2 minutes per side, turning once. Do not overcook.

3. Drizzle cranberry relish over shrimp, or plate a dollop of relish on plate alongside of shrimp. Arrange orange slices attractively on plate.