In the summer heat, light and easy meal ideas are a must. Celebrity chef Giada De Laurentiis shares her recipes for brussels sprout-leaf salad, shrimp cakes and poached strawberries.
Recipe: Brussels sprout-leaf salad (on this page) Recipe: Shrimp cakes with ginger butter (on this page) Recipe: Poached strawberries, peaches and mango over crushed ice (on this page)For the dressing: In a small bowl, whisk together the olive oil and lemon juice until smooth. Season with salt and pepper, to taste.
For the salad: Using a small paring knife, remove the outer leaves from the brussels sprouts. Bring a large saucepan of water to a boil over medium-high heat. Add the brussels sprout leaves and cook for 1 minute. Drain and place in a bowl of iced water. Drain well in a colander. Place the brussels sprouts leaves, arugula, endive, and almonds in a salad bowl. Add the dressing and toss together. Sprinkle with the cheese and serve.
Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.
Cook's Note: The unused core of the brussels sprouts can be used in soups and stir-fries.
Prep Time: 25 minutes
Cook Time: 1 minute
4 servings
For the shrimp cakes: In a 12-inch nonstick skillet, heat the olive oil over medium-high heat. Add the mushrooms, carrot, shallots, salt, and pepper. Cook, stirring frequently, until the carrot begins to soften, about 6 to 7 minutes. Transfer the mixture to a food processor. Add the shrimp, breadcrumbs, egg, and lemon zest. Pulse until combined but still chunky. Using damp hands, form the mixture into 15 patties, each 2 inches in diameter and 1/2-inch thick. Place on a plastic wrap-lined baking sheet and refrigerate for 30 minutes.
For the butter: In a medium bowl, using a rubber spatula, mix together the butter, ginger, soy sauce and salt until combined. Place the mixture on a piece of plastic wrap. Fold the plastic wrap over and form the mixture into a log about 7 inches long and 1 inch in diameter. Refrigerate for at least 30 minutes until firm. When ready to serve, slice the butter into 1/4-inch-thick pieces.
In a 12-inch nonstick skillet, heat the grapeseed oil over medium-high heat. Add 1/2 of the patties and cook for 3 to 4 minutes each side until golden. Add extra oil, if needed, and cook the remaining patties. Serve the shrimp cakes while still warm with a slice of ginger butter on top.
Cook's Note: Use any leftover ginger butter to top chicken or fish.
Prep Time: 12 minutes
Cook Time: 12 to 15 minutes
Inactive Prep Time: 30 minutes
15 shrimp cakes
Using a paring knife, scrape the seeds from the vanilla bean and place in a large saucepan. Add the empty vanilla pod, grape juice, star anise, cinnamon stick and orange zest. Bring the mixture to a simmer over medium-high heat and cook for 5 minutes. Add the strawberries, mango and peaches. Simmer for 5 minutes. Remove the pan from the heat and allow the fruit to cool completely in the syrup, about 1 hour (can be made 1 day in advance and refrigerated).
To serve, remove the vanilla pod, star anise and cinnamon stick from the syrup and discard. Mound the shaved ice in 4 small bowls and drizzle with the syrup. Spoon the fruit on top and serve.
Prep Time: 5 minutes
Cook Time: 10 minutes
Inactive Prep Time: 1 hour
4 servings
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