Last updated: July 25, 2019
Seared Jumbo Shrimp with Black-Eyed Pea Salsa
Preparation time: 30 minutes
Cooking time: 10 minutes
Serves: 6
1 16-oz can black-eyed peas, rinsed and drained, or frozen peas, thawed and rinsed
1⁄2 cup red bell pepper, diced
1 jalapeño, seeded and diced
1 Hass avocado, pitted, skinned, chopped
1⁄2 c. celery, diced
Juice of 1 lime
1⁄2 tsp. hot sauce (optional)
1⁄3 c. olive oil
1⁄4 c. cilantro, chopped
Kosher salt and pepper to taste 11⁄2 lbs. jumbo shrimp, peeled and deveined
1 tsp. garlic and herb seasoning
In a medium bowl combine black- eyed peas with the next four ingredients. Add lime juice, hot sauce and 2 tablespoons olive oil. Gently fold in cilantro and season with salt and pepper. Set aside. Place shrimp in large bowl and drizzle with 2 tablespoons olive oil and garlic seasoning. Heat remaining oil in a large skillet or grill pan over medium-high heat. Sear shrimp about 2 minutes per side until cooked through. Serve with side of salsa.
Kale Salad with Blue Cheese and Bacon
Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: 6
6 oz. kale, lightly chopped
4 oz. bacon, cooked and crumbled 1⁄2 c. blue cheese, crumbled
1⁄4 c. dried cranberries
1⁄4 c. toasted almonds
1⁄2 c. olive oil
1⁄4 c. balsamic vinegar
1 tbsp. honey
1 garlic clove, minced
Pepper
In a large bowl combine the kale, bacon, blue cheese, cranberries, and almonds. In a small bowl whisk together the olive oil, vinegar, honey, and garlic. Toss salad with dressing and season with pepper.
Rosemary Olive Cornbread
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Serves: 6-9
1 c. yellow cornmeal
1 c. all-purpose flour
1 tsp. baking powder
1⁄2 tsp. baking soda
1⁄2 tsp. salt
1⁄4 c. sugar
1 tbsp. finely chopped rosemary
2 large eggs, lightly beaten 2⁄3 c. low-fat buttermilk
2⁄3 c. extra virgin olive oil
1⁄2 c. sliced green olives
In a large bowl combine dry ingredients and rosemary. In a smaller bowl combine eggs, buttermilk and oil. Fold wet ingredients into dry and add olives. Spread mix into greased 9×9-inch square pan and bake at 400 degrees for 30 minutes until golden.
New Year’s Day Punch
Preparation time: 15 minutes
Serves: 6-8
8 oz. dark rum
4 oz. Cruzan Guava or other fruit-flavored rum
12 oz. grapefruit juice 4 oz. cranberry juice 1 c. club soda
Combine all ingredients in a pitcher. Pour over ice. Garnish with slices of fresh lime.
By Carrie Hanna, Southern Boating January 2015
