In this episode, Kathryn enjoys preparing some recipes for Lent. Join Kathryn and Father Andrew as they prepare a Shrimp Ceviche, Scorched Brussel Sprouts, and Shrimp and Pasta.

Father Andrew’s Ceviche

This dish is prepared by "cooking" the shrimp in a marinade. 
Author: Fr Andrew Umberg

Ingredients

  • 1 lb raw large shrimp peeled and deveined
  • 1/4 cup fresh lemon juice about two lemons
  • 1/4 cup fresh lime juice about 3 limes
  • 1 jalapeno pepper seeds and vein removed, minced
  • 1/2 cup chopped fresh cilantro
  • 1 Tbsp minced garlic
  • 1/4 cup red onion finely chopped
  • kosher salt and fresh ground pepper
  • 1/4 c Italian Parsley chopped
  • 1/16 tsp Cayenne Pepper
  • 2 Tbsp Virgin Olive Oil
  • ¼ tsp black Pepper

Instructions

  • First, blister the Jalapeno Pepper either over an open flame or in the oven using the broiler until the skin is blackened. Let it cool in a bowl that is covered with plastic wrap. Once cooled, remove skin and seeds and dice the pepper.
  • Next, dice the raw Shrimp into the small pieces (about 1/2 inch) and put them in the bowl and add both the lemon and lime juice. Stir in the Jalapeno, garlic, onion, and 1/4 c chopped parsley.
  • Add the Cayenne Pepper, olive oil, salt, and Black Pepper.
  • Lastly, chill for about 2-3 hours. Then plate and serve the Ceviche.

Chinese Wok Scorched Brussel Sprouts

These scorched Brussel Sprouts are an excellent side dish for meals during Lent or any other time of the year.
Author: Kathryn Raaker

Ingredients

  • ½ large bag Brussel Sprouts
  • 4 tablespoons Peanut oil
  • 2 Jalapeno Peppers (cut and seeded- quarter)
  • ½ Can of Pineapple –chopped
  • 2 Tablespoon of Garlic
  • 1/16 tablespoon Cayenne
  • ½ of the can of juice

Instructions

  • Cut the knobs off Brussel Sprouts and quarter them.
  • Next, scald the Jalapeno Peppers in a skillet and then add the Brussel Sprouts.
  • Add about 1/16 tablespoon of Cayenne Pepper and cook for 4 to 5 minutes
  • Finally, add Pineapple chunks to the mixture and cook for about 2-3 minutes or until the pineapple is heated through.
  • Put the mixture into a bowl.

Pasta and Shrimp-Fr Andrew

This is a twist on Father Andrew's Shrimp & Pasta dish.
Course: Main Course
Cuisine: American
Keyword: Lent, Shrimp, Pasta, garlic,
Servings: 6 people
Author: Father Andrew Umberg

Ingredients

  • 1/2 box Rotini pasta
  • 1/2 cup Olive oil
  • 2 tablespoons butter
  • 1 teaspoon sea salt
  • 2 Tbsp Garlic or dried onion Minced
  • 1 pound Fresh Shrimp (peeled and deveined)
  • ¼ tsp Black Pepper (Fresh Ground)
  • 20 Club Crackers Crushed
  • 1 bunch Italian Parsley
  • Romano Cheese or Parmesan for taste

Instructions

  • Cook pasta until al dente
  • Add Olive oil and Butter to a skillet heat it up then add the Garlic, salt the garlic and the add shrimp
  • Cook the shrimp until it’s a light pink -Make sure the shrimp is done
  • Add cooked pasta to the shrimp mixture
  • Chop parsley and add to mixture
  • Add 20 Club Crackers- smash the crackers into the mixture.
  • Ready to serve it.
  • Put the Pasta onto a platter and then add Parmesan Romano Cheese

In this last segment, Kathryn prepares “Shrimp Tzatziki” and finishes with a refreshing, Blueberry Thyme Smash.”

Shrimp Tzatziki

Course: Appetizer
Servings: 4 Sandwiches

Ingredients

Step 1

  • 3/4 lb peeled shrimp 18-20 per pound peeled shrimp
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tsp kosher salt

Step 2

  • 1 cup Cucumber seeds removed and diced small
  • 1 Tbsp dill Fresh
  • 1/4 tsp lemon zest
  • 1 Tbsp Lemon juice fresh-squeezed
  • 1/4 tsp ground caraway (or substitute ground celery salt)
  • 2 Tbsp Blue Plate® Light Mayonnaise with Greek Yogurt

Step 3

  • 4 slices rye bread (or bread of your choice)
  • 1 clove garlic cut in half

Instructions

  • In a 10-12-inch sauté pan, heat the olive oil over medium heat. Add the shrimp and cook until they are cooked through. Remove from the heat and separate the shrimp from any remaining oil in the pan. Reserve the oil to brush the bread with in Step 3. Let shrimp cool completely, then fold in all ingredients from Step 2. Set your oven on the broil setting. Brush each slice of bread with remaining oil from cooking the shrimp. Add more olive oil if you don’t have enough left over from cooking the shrimp. Bake bread until golden. Remove from oven and lightly rub each slice with the garlic half. Set aside and serve with shrimp tzatziki.

Blueberry Thyme Smash

Course: Beverage
Cuisine: Alcoholic Drinks
Servings: 1 11-14 oz

Ingredients

  • 2 parts The Botanist® Gin
  • 3/4 part Fresh Lime Juice
  • 1 part simple syrup Recipe included below
  • 10 blueberries (set aside 3 for garnish)
  • 2 sprigs thyme FRESH

Instructions

Simple Syrup

  • 1 cup water 1 cup sugar Combine ingredients in a saucepan, bring to boil and simmer until sugar is fully dissolved, stirring frequently. Set aside to cool. Store in refrigerator in a glass jar with a lid

Drink

  • Muddle 7 blueberries and 1 sprig of thyme in a mixing glass or drink shaker. Add rest of ingredients with ice. Shake well until chilled. Strain over fresh ice in tall drink glass. Garnish with 3 blueberries on a noshi gushi (knotted bamboo skewer) and a sprig of thyme.

Notes

When consuming alcohol, please drink responsibly.

Shrimp Tzatziki

HUGE Thank you to Tommy Bahama Resturant and Grill for the use of this recipe!

Shrimp Tzatziki

Course: Appetizer
Servings: 4 Sandwiches

Ingredients

Step 1

  • 3/4 lb peeled shrimp 18-20 per pound peeled shrimp
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tsp kosher salt

Step 2

  • 1 cup Cucumber seeds removed and diced small
  • 1 Tbsp dill Fresh
  • 1/4 tsp lemon zest
  • 1 Tbsp Lemon juice fresh-squeezed
  • 1/4 tsp ground caraway (or substitute ground celery salt)
  • 2 Tbsp Blue Plate® Light Mayonnaise with Greek Yogurt

Step 3

  • 4 slices rye bread (or bread of your choice)
  • 1 clove garlic cut in half

Instructions

  • In a 10-12-inch sauté pan, heat the olive oil over medium heat. Add the shrimp and cook until they are cooked through. Remove from the heat and separate the shrimp from any remaining oil in the pan. Reserve the oil to brush the bread with in Step 3. Let shrimp cool completely, then fold in all ingredients from Step 2. Set your oven on the broil setting. Brush each slice of bread with remaining oil from cooking the shrimp. Add more olive oil if you don’t have enough left over from cooking the shrimp. Bake bread until golden. Remove from oven and lightly rub each slice with the garlic half. Set aside and serve with shrimp tzatziki.