TUESDAY, MARCH 23, 2021
SPRING
Continued from Page 1B
Step 2: In the bottom of
a medium-size bowl, mix
together 1 teaspoon of the
seafood rub with 1/3 cup
mayonnaise and 1 table-
spoon lime juice. Stir in 2
½ to 3 cups fi nely shredded
cabbage, The fi nely shaved
carrot and 2 thinly sliced
green onions. Use immedi-
ately or refrigerate, covered,
up to 2 days. Serve at room
temperature.
Step 3: Pat fi sh dry.
Sprinkle generously on all
sides with the remaining
seafood rub. Place on the
perforated top of a broiler
pan or on an ovenproof rack
set over a foil-lined baking
sheet. If desired, let stand
at room temperature about
30 minutes or refrigerate,
loosely covered, for several
hours.
Step 4: When ready to
serve, remove coleslaw from
the refrigerator. Toast the 4
split burger buns. Spread
the bottoms of the buns with
a thin coating of barbecue
sauce. If desired, spread
tops of buns or other 4 slices
of bread with a thin coating
of mayonnaise. Place on
serving plates.
Step 5: Preheat broiler to
high. Drizzle a little olive oil
over each fi sh fi llet. Broil,
6 inches from heat source,
without turning, until fi sh
THE OBSERVER & BAKER CITY HERALD — 3B
HOME & LIVING
in the U.S. or Canada, also
known as Pacifi c white
shrimp for their good sus-
tainable methods. If possible,
avoid farmed shrimp that
does not have a sustainable
designation.
Rinsing the raw onion
helps remove some of its bite.
Abel Uribe/Chicago Tribune-TNS
The tropical fruit smoothie, prepared and styled by
Shannon Kinsella.
almost fl akes easily in the
thickest portion, 5 to 7 min-
utes.
Step 6: Carefully transfer
one piece of fi sh to each of
the bottom buns. Top with
a mound of coleslaw and
position the top bun in place.
Serve right away.
Aching Feet?
Riverdance right into our office.
SHRIMP COCKTAIL
SALAD
Ready in 25 minutes
20 minutes (prepare time) + 5
minutes (cook time)
2 to 3 servings
Look for shrimp farmed
12 ounces peeled, deveined
medium-size shrimp (51
to 60 count), thawed
1 large lime
1/3 cup ketchup
1 teaspoon pureed chipotle
in adobo or Mexican
red pepper hot sauce
¼ teaspoon kosher salt
½ roasted red bell pepper,
diced (bottled is fi ne here)
¼ cup drained, thinly
sliced green olives
2 to 3 tablespoons fi nely
diced red onion, well rinsed
½ large avocado, halved,
pitted, fl esh diced
2 to 3 cups mixed salad
greens or 4 to 6 large
Boston or leaf lettuce leaves
Fresh cilantro leaves and
lime wedges, for garnish
Ready in 10 minutes
Saltines or other crackers
2 to 3 drinks
Step 1: Put the shrimp
into a large saucepan with
Serve this drink topped
just enough water to cover.
with a scoop of mango
Squeeze juice of 1 lime into
or blood orange sorbet if
a cup. Set the juice aside. Put desired. Skip the rum and
the lime rinds in the pan with add a scoop or 2 of vanilla
the shrimp. Heat to a gentle
protein powder for a post-
simmer; stir well and remove workout refresher.
from the heat. Let stand until
Look for passion fruit pu-
all shrimp are pink, about 2
ree in the freezer section of
TROPICAL FRUIT
SMOOTHIE
Travis T. Hampton, D.P.M.
Foot and Ankle Surgeon
541-963-0265
888-843-9090
La Grande
1408 N Hall Street
www.GVfoot.com
Enterprise
601 Medical Parkway
international grocery stores;
some stores sell bite-sized
passion fruit pieces, which
would work as well. If you
can’t fi nd either, substitute
mango puree or undiluted
orange concentrate. I prefer
to use unsweetened coconut
cream rather than the syr-
upy sweet cream of coconut,
but either works.
1 ripe banana
1 cup diced fresh or
frozen pineapple
1 large ripe mango, pitted,
peeled, roughly chopped
(1 1/2 cups frozen diced)
2 cups ice cubes
½ cup coconut cream (or ¼
cup cream of coconut)
½ cup gold rum, optional
¼ cup seedless fresh or
frozen passion fruit puree
(or undiluted orange
juice concentrate)
1 or 2 scoops vanilla protein
powder, optional
1 or 2 tablespoons
fresh lime juice
Several drops pure
vanilla extract
Skewers of fresh fruit,
for garnish
Fresh mint sprigs, for garnish
Step 1: Put everything
except garnishes into a large
blender (or blend half at a
time). Process until smooth
and frothy.
Step 2: Serve in chilled
glasses. Garnish with skewers
of fruit and fresh mint sprigs.
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minutes. Drain well. (You can
save the cooking liquid for use
in seafood soups; freeze up to
1 month.)
Step 2: Mix 1/3 cup ketchup,
1 teaspoon pureed chipotle
(or hot sauce) and ¼ tea-
spoon salt in the bottom of a
large bowl. Add reserved lime
juice to taste. Gently stir in
cooked, drained shrimp, the
diced ½ roasted red pepper,
¼ cup drained sliced olives
and 2 to 3 tablespoons fi nely
diced and rinsed red onion.
Taste for seasoning. Refriger-
ate, covered, up to several
hours
Step 3: Gently stir diced
fl esh from ½ a ripe avocado
into shrimp mixture. Arrange
1 cup mixed salad greens or 2
lettuce leaves on each serving
plate. Gently pile the shrimp
mixture over the lettuce
leaves. Garnish with cilantro
leaves and lime wedges.
Serve with crackers.
Baker
3175 Pocahontas Rd.
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