Oregon Pink Shrimp with Organic Tequila Lime Sauce as seen on California Living with Aprilanne:
- Silverado Resort Executive Chef Peter Pahk’s Oregon Pink Shrimp in Organic Tequila Lime Sauce
Serves 6 as an appetizer
1 pound cooked Oregon Pink Shrimp
1 cup each of Red Beet, Yellow Beet and Cucumber “Confetti”
1 1/2 cups Tequila and Lime Sauce (see recipe below)
1 cup chiffonade of Romaine Lettuce
6 Martini glasses
6 Sprigs each of dill and Italian Parsley
6 wedges of lime
For the Kefir Sauce
14 ounces plain kiefer or Greek Style Yogurt
2 ounces organic tequila
Juice of 2 limes (about 1 ounce)
Salt and Pepper to taste
To make the “Confetti” you will need a turning machine – simply set up the radishes, peppers, etc. into the machine and crank away! This is one of the greatest ways you can “sneak” veggies into dishes and it’s fun and easy!!! (Watch Video for more details)
For the Chiffonade of Romaine you will need one head of just the heart of Romaine lettuce. Starting from the stem end, slice as thin a ribbon of Romaine that you can. Reserve.
To Serve, place 1 ounce of romaine at the bottom of a martini glass. Hang a few strands of each kind of “Confetti” down the glass…
Spoon about 2 ounces of Kefir Sauce on top of the lettuce and then add about 3 ounces of the Oregon Pink Shrimp on top.. Garnish with the dill and parsley sprigs and lime wedge. To compliment the acid and salt balance of this dish try pairing it with a sparkling beverage of your choice and ENJOY!!!
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