Summer is one season when you do not want to bend over a hot pan for a single second longer than necessary. The good news is that you do not have to. There are some quick, easy and cool dishes that you can try during the summer. Here are some of the favorite meals for the summer season.
This meal serves four persons, and it will be ready for a period of 30 minutes. To introduce a smoky element to this dish, you can use red pepper flakes that could be either fresh or dried. You can choose to grill the shrimp instead of poaching.
• One and a half pounds of jumbo or large shrimp that should be peeled & deveined
• Two tablespoons of salt
• Two quarts of water
• Three vine tomatoes of medium size
• Two large shallots
• Dried red pepper flakes
• Fish sauce
• One and a half cup of cashews that are roasted.
• A third cup of mint leaves. These should be torn into small pieces using the hands.
• Two large apples
• Fresh lime juice
• A third of a cup of mint leaves
Start by putting the water in a huge pot and heat it until it boils. Minimize the heat to a level where the water is steaming but is no longer boiling. You can use a thermometer to ensure that the temperature of the water ranges between 160 and 180 degrees. This is the best temperature for parching shrimp. Poach your shrimp while stirring it around until you see the flesh become opaque. This does not have to take more than a minute. You should then drain before placing the shrimp into a big mixing bowl. Set it aside.
Trim your potatoes at the top before cutting them into wedges of half an inch. Add the tomatoes into your shrimp bowl. Peel the red onion or shallots, thinly before slicing them thinly and adding into a shrimp bowl. Core the apples before cutting them into slices about 1/8-inch. Arrange four or five slices at a time into some neat stacks and chip them into 1/8-inch matchsticks. Add these matchsticks into the shrimp bowl. Use fish sauce, lime juice or even dried red pepper flakes to season. Add the mint leaves and cashes and cashews.
This meal can serve four and will be ready within 10 minutes. To make the meal, you will need a food processor that has a thin slicing blade.
• Two ounces of Parmigiano Reggiano
• Nine ounces of cremini or button mushroom, which should be wiped clean.
• A half cup of flat leaf parsley
• One lemon zest
• A teaspoon of white wine vinegar
• A tablespoon of fresh lemon juice
• Sea salt
• Two tablespoons of extra virgin oil
Fit the thin slice into the food processor, Insert Parmigiano -Reggiano first, followed by the parsley and the mushroom. Put the serving plate in the food processor. Invert your bowl to ensure that the mushroom salad is produced with the parmesan at the top and the mushroom at the bottom. Zest lemon over salad before topping using cracked black pepper to ensure that it tastes. Use a small bowl to whisk together vinegar, lemon juice, salt and oil until the mixture has emulsified. Drizzle the mixture over your salad before serving right away. With these summer meals, not only will you have an enjoyable meal fast, but also flaunt your cookery skills.