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Limes were originally grown in Asia,introduced by the Arab traders to the Iberian Peninsula and North Africa and then brought to Americas by the Spanish and Portuguese explorers. They are a great source of vitamin C and their zesty flavor refreshes the palate. On a hot day,a frozen lime cooler is a real thirst quencher.

In a 5-to-6 cup blender add:

2 cups crushed ice
1/4 cup Rose's lime juice
1/2 cup diet or regular lemon-lime soda
1/4 cup sugar
1-6 oz. can frozen limeade
2 cans cold water from the limeade container
1 slice fresh lime, for a garnish

Put all the ingredients into a blender and set on high.Pulseuntil all of the ingredients are of a smooth texture. Pourthe mixture into a tall glass and add more ice if desired.Twist the fresh lime slice and top the drink with it.

Alcoholic version
Add a couple of shots of your favorite rum or vodka. Beware!
The drink is highly addictive

Coconut shrimp is the perfect appetizer to go with the above drink.

Fisherman's Warf Coconut Shrimp

Serves 6(2 shrimp per person)12 jumbo raw shrimp,cleaned,peeled and butterflied
2 cups sweetened coconut
1 cup plain breadcrumbs
1 cup flour
2 eggs, whipped

Combine coconut and bread crumbs in a shallow dish
Put flour into a separate shallow dish
Put eggs into a separate shallow dish
Dip shrimp first into the flour, then egg mixture, then coconutand bread crumb mixture, coating well with each element
Put coated shrimp(no more than three at a time)into hot oil 350degrees
Fry for four minutes, until golden brown,then remove and drain.

Serve with Cool Lime Dipping Sauce
(Makes 2 cups)
1-16 oz can prepared coconut milk
1/2 cup fresh squeezed lime juice
3-4 drops tabasco sauce
1/4 cup sugar
1/4 Tablespoon grated lime zest(for color)

Combine all of the ingredients into a blender, set on low andpulse until the mixture is combined. Chill until mixture is set and then stir in the grated lime peel.

One of my favorite recipes is shrimp marinated insoy sauce and lime juice, then grilled and stir-fryed withbaby bok choy and fresh spinach.

Tanned Shrimp(Serves 4)
Into a large plastic Glad bag:
Pour 1-1/2 cups soy sauce
1/4 cup sesame oil
1/4 cup Mongolian fire oil
Add two pounds medium size fresh shrimp
1 Tablespoon shredded ginger
1 green onion, sliced thin
1-clove raw garlic, sliced thin

Chill the mixture for four hours, shrimp should absorb themarinade's dark color.Remove shrimp from the bag and grill on a stove top grill orelectric grill for five minutes on each side.Into a pot of boiling salted water:Wilt(for 2 minutes) 2 lbs of baby bok choy then remove and drainWilt(for 1 minute) 1 lb of fresh spinach, remove and drainIn a large wok or heavy skillet add 1-Tablespoon peanut or canolaoil and salt and cracked black pepper to tasteAdd shrimp,wilted baby bok choy, grilled shrimp and wilted spinach. Stir-fry the ingredients for five minutes and thenserve over a mound of jasmine rice(2-cups water,1-cup rice)cook on medium low for 20 minutes.

A light and refreshing fresh lime juice and rice wine vinegarsalad dressing is mixed and then the salad greens are tossed right into the bowl.

Rub a clove of garlic in a wooden or salad bowl, thenadd 1/2 cup canola, or peanut oil, 1/8th,cup rice wine vinegar,1/8th, cup fresh squeezed lime juice=total 1/4 cup,add salt andcracked black pepper to taste. Let the salad dressing set for tenminutes and then add leafy green lettuce leaves, and shreddedcarrots(can be purchased pre-packaged)then toss until saladgreens are coated with the salad dressing,A perfect ending to this refreshing meal is a dessert calledKey Lime Snow from www.gourmetsleuth.com

Key Lime Snow(Serves 8)
2-envelopes unflavored gelatin
1/2 cup cold water
3/4 cup sugar
1-1/2 cup boiling water
1/2 tsp grated lime peel
1/2 cup key lime juice, fresh
4 egg whites

Sprinkle unflavored gleatin over cold water in a large bowland let stand for five minutes. Stir in sugar until blended.Add boiling water and stir until gelatin is completly dissolved,about three minutes.Add grated lime peel and lime juice. Chilluntil slightly thickened(about 15 minutes)Beat egg whites untilstiff. While beating,gradually add gelatin mixture until softpeaks form. Spoon into eight individual dessert cups or onelarge serving bowl. Chill for two hours. Garnish with a twistedlime peel.

The drink of choice for the dessert is a cup of key lime tea. Itcan be ordered from www.culinaryteas.com. If the tea is unavailable substitute green tea.

Cooking since the age of fifteen,the author totally enjoysinventing new recipes for personal use to the delight of familyand friends.

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