Grilled Argentinian shrimp skewers in a spice crust and Sherry marinated cucumbers
Ingredients:
- Argentinian shrimps
- 250 ml of orange juice
- Sherry
- One cucumber
- A mixture of spices
RECIPE:
- Marinate shrimps with the spices of your choice
- Reduce the orange juice with the Sherry to about a 1/3 of its original volume
- Use a mandolin to cut the cucumber lengthwise into fine slices
- Marinate the cucumber slices in the Sherry-orange juice reduction
- Put the shrimps on skewers and grill them on the barbecue until they are white
- Roll one marinated cucumber slice around each shrimp
- Enjoy!
Mint and lime rainbow trout ceviche
Ingredients:
- Juice of one lime
- One rainbow trout
- A bunch of mint
- A drizzle of olive oil
- A drizzle of maple syrup
- 250 ml of orange juice
RECIPE:
- Combine the orange juice, lime juice and olive oil and marinate the trout for 12 to 20 hours in this mixture
- Slice the trout very thinly
- Put one slice of trout and a mint leaf on little skewers or toothpicks
- Drizzle a little bit of maple syrup on top of the skewer
- Enjoy!
Mango salsa and grilled halloumi with fennel leaves
Ingredients:
- One Halloumi cheese
- The feathery leaves of one fennel
- One very ripe mango
- One red onion
- Olive oil
- Juice of one lemon
- One bunch of coriander
- One red bell pepper
RECIPE:
- Cut the mango, the red bell pepper and the onion in small dices and mix them with the coriander and the lemon juice
- Marinate for 24 hours
- Cut the halloumi cheese in small cubes and roast it with the fennel leaves, then put the cheese cubes on little skewers or toothpicks
- Put the salsa in little shooter glasses, also called verrines, and place a halloumi cheese skewer on top
- Enjoy!
Note: is also perfect as a salad.
Bon appétit !
– Michaël St-Jean, chef at Chic Traiteur, partner of our Cøzy Thursday
To discover the upcoming themes that are offered at the Cøzy Thursdays in 2015, click here.
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