24 large shrimp, peeled and deveined
2 tablespoons Colwell Mandarin or Colwell lemon olive oil
2 red or green bell peppers
3 cups chopped tomatoes
3 ribs celery
2 cups tomato puree
1 tsp. cayenne pepper
2 tablespoons minced garlic
1 tablespoon chopped parsley
1 cup chicken stock
Salt and pepper
4 drops Tabasco
¼ cup unsalted butter and 2 tablespoons Colwell Mandarin or Colwell lemon olive oil
2 cups cooked white rice
Heat oil in large saucepan. Add onion, bell peppers and tomatoes. Cook and stir 1 minute. Add celery and tomato puree. Simmer. Add cayenne pepper garlic, parsley, chicken stock, salt, pepper and Tabasco. Reduce heat; simmer 7 minutes. Set aside.
Heat butter and oil in large sauté pan over medium heat. Add shrimp and parsley. Saute for 4 minutes. Add vegetable mixture; stir to combine. Serve over rice.
Tilapia with Citrus Vinaigrette
Nonstick oil spray
- Four 6 oz. tilapia fillets
- ½ teaspoon salt, divided
- ½ teaspoon ground black pepper, divided
- ½ cup white wine
- 2 tablespoons finely chopped shallots
- 2 tablespoons fresh mandarin juice
- 2 tablespoons fresh lemon juice
- 4 teaspoons Colwell mandarin or Colwell lemon olive oil
- 2 teaspoons sherry vinegar
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Add 2 fillets to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan; keep warm. Repeat procedure with remaining fillets.
Add white wine to pan; cook 30 seconds or until liquid almost evaporates. Combine shallots and remaining ingredients, stirring well with a whisk; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
Add shallot mixture to pan; sauté 1 minute or until thoroughly heated, stirring frequently. Place 1 fillet on each of 4 plates; top each serving with about 3 tablespoons sauce.
Grilled Balsamic Chicken
2-4 chicken breasts
¼ cup Colwell balsamic vinegar
2 green onions, chopped
2 cloves garlic, chopped
2 tablespoons fresh thyme
Salt and pepper to taste
Preparation: Rinse chicken, pat dry. Pound each breast to approximately ¾ thickness between sheets of waxed paper. Place in a shallow dish.
Mix the balsamic vinegar, onions, garlic, thyme and salt and pepper in a bowl; pour over chicken. Marinate, covered, in the refrigerator for 2 hours or longer, turning occasionally.
1 cup chicken stock
½ cup dry white wine
1/3 cup balsamic vinegar
2 tablespoons chopped fresh thyme or rosemary
2 tablespoons chopped fresh parsley
¼ cup golden raisins
Preparation: Combine the chicken stock and white wine in a saucepan; mix well. Boil, stirring frequently, until the liquid is reduced by half. Stir in the balsamic vinegar, thyme, parsley, and golden raisins. Reduce the heat to low and simmer, stirring occasionally, for 20 minutes.
Drain the chicken and grill for 15 minutes or until cooked through, turning every 5 minutes. Transfer to a serving platter. Serve with the vinaigrette.
Lemon Fried Chicken
4 boneless chicken breasts
¼ cup flour
1 tsp. curry powder
1 tsp cayenne pepper
1 tsp. paprika
1/2 tsp. salt
2 tablespoons parmesan cheese
2 tablespoons Colwell lemon olive oil
1 tablespoon butter
Combine flour, curry paprika, cayenne, salt, pepper and cheese. Heat the butter and lemon olive oil in a frying pan. Coat the chicken breasts in the flour mixture. Fry on low to medium heat 10 to 20 minutes until done.