The following recipes were copied from the book: Florida strawberries: a taste of summer all winter long, provided by the Florida Strawberry Growers Association (FSGA).
Copyright © 2016 by Hoffman Media – All rights are reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, or by any information storage and retrieval system, without permission in writing from Hoffman Media.
Florida Strawberry and Spicy Citrus Shrimp Salad with Avocado-Strawberry Dressing
(Recipe courtesy of Elise Wendland, Dickerson, Maryland, p. 52)
- 15 jumbo fresh shrimp, peeled and deveined (tails left on)
- 1-2 tablespoons jerk seasoning
- ½ cup peeled, pitted, and chopped avocado
- 20 large fresh strawberries, quartered and divided
- ¼ cup plain yoghurt
- ¼ cup fresh lime juice
- 2 cloves garlic, minced
- 3 tablespoons honey
- ⅛teaspoon salt
- ⅛teaspoon ground black pepper
- 2 cups fresh baby arugula or spring mix
- 2 naval oranges, sectioned (about 1 cup)
Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350°C – 400°C).
Sprinkle shrimp with jerk seasoning. Grill, covered, until pink and firm, 2-3 minutes per side. Set aside to let cool.
In the container of a blender, combine avocado, 1/2 cup strawberries, yoghurt, lime juice, garlic, honey, salt, and pepper; process until smooth.
Place remaining strawberries in a medium bowl. Add arugula and orange sections, tossing gently to combine. Divide among 3 salad plates. Arrange shrimp over salad. Serve with avocado-strawberry dressing.
Floridian-Style Strawberry Shrimp Ceviche
(Recipe courtesy of Shannon Kohn, Simpsonville, South Carolina, p. 43)
- 1 pound cooked medium fresh shrimp, peeled, deveined, and chopped
- (16-ounce) container fresh strawberries, chopped
- ¼ cup thinly sliced sweet onion
- ¼ cup sweetened flaked coconut, toasted
- 2 tablespoons mince fresh cilantro (optional)
- 3 tablespoons fresh Key lime juice
- 2 tablespoons honey
- ¼ teaspoon salt
- 1⁄8 teaspoon ground pepper
- 1⁄8 teaspoon cinnamon
- Endive leaves
- Garnish: fresh cilantro leaves (optional)
In a large bowl, combine shrimp, strawberries, onion, coconut, and cilantro.
In a small bowl, whisk together lime juice, honey, salt, pepper, and cinnamon. Add to shrimp mixture, tossing gently to coat. Cover and refrigerate for at least 1 hour.
Spoon ceviche into endive leaves. Garnish with cilantro, if desired.