Old Bay Seasoning
Shrimp Spring Roll Bowls with Sweet Garlic Lime Sauce
Now this is my kind of meal! All of the great flavors of an Asian Shrimp Spring Roll made much easier by combining these wonderful ingredients in a bowl rather than a wonton rapper or rice paper. We featured this delicious dish in my Cool Down Dinners cooking class recently and there were many empty bowls and lots of happy tummies!
The Sweet Garlic Lime Sauce is the perfect flavor enhancer and my technique for pre-cooking the shrimp was the added special touch for this memorable meal. If you haven’t cooked shrimp this way, you really should give it a try for flavor that bursts in your mouth. Just add some Old Bay seasoning and the juice of a lemon in a small pot of water. Bring it to a boil and then turn off the heat. Add your shrimp, cover the pot and let the shrimp steep for 5 minutes. That’s it! Drain the shrimp and then add them to all the rest of the great flavors in this bowl and you have a light and savory meal in minutes!
Shrimp Burger Sliders with Curry Aioli and Slaw
Old recipes like the ones featured in this column each week would slowly fade away if not for a new generation of home cooks. So when I heard about C-CAP, the Careers through Culinary Arts Program in Arizona, and when I tasted the award-winning recipe at their competition this year, I had to share both the program and the dish with you. C-Cap is a non-profit organization founded in 1990 by well-known culinary educator and author Richard Grausman to teach youth about the satisfaction and value of home cooking. C-CAP works with public schools in Arizona and across the country to prepare underserved high school students for college and career opportunities in the restaurant and hospitality industry. So far, C-CAP has awarded students more than $37 million in scholarships and donated $2.8 million worth of supplies and equipment to classrooms. At C-CAP’s Heavy Metal Culinary Competition in years past, the students brought back a past winner, T-Cook’s at the Royal Palms Executive Chef Lee Hillson to defend his title. Indeed he did, winning again with his Shrimp Burger Sliders with Curry Aioli and Slaw. Chef Hillson’s advice to students this year was “to have a little fun! Make food and cooking exciting and different. Think of foods you like and model a dish on them.” Thank you Chef, for doing all of the above with your sensational Shrimp Burger Sliders!
For more info about C-CAP, visit www.ccapinc.org.
