Shrimp & Shortcake

August 25th, 2009

In celebration of our latest giveaway, I wanted to share a couple of my favorite Fresh recipes! I chose a shrimp salsa to go before dinner and a strawberry shortcake to go after. Perfect book ends for a summer dinner. Enjoy!

Darigold_Fresh_Shrimp
Photo courtesy of Armstrong Studios

Salsa Shrimp

1 POUND FRESH OR FROZEN, THAWED SHRIMP (30-40 SHRIMP PER POUND)
1/2 CUP DARIGOLD BUTTER, MELTED
1 CUP FRESH SALSA
1/2 CUP CHOPPED FRESH CILANTRO
2 TEASPOONS CHOPPED GARLIC
2 TABLESPOONS LEMON JUICE
1/2 TEASPOON SALT
1/4 TEASPOON PEPPER
SLICED FRESH BAGUETTE BREAD (FOR DIPPING)

Shell and devein the shrimp if necessary; rinse and pat dry with paper towels and set aside. Place butter in ovenproof dish; stir in salsa, cilantro, garlic, lemon juice, salt, pepper and shrimp. Bake in 375°F oven for 20 to 25 minutes. Remove shrimp from baking dish with slotted spoon and arrange on a serving plate with baguette slices. Pour sauce from baking dish into serving bowl and serve alongside, Makes 15-20 appetizers.

Darigold_Fresh_Shortcake
Photo courtesy of Armstrong Studios

Rosemary Shortcake with Balsamic Strawberries & Honey Cream

Shortcake:

2-1/2 CUPS FLOUR
1/2 CUP SUGAR
2 TEASPOONS BAKING POWDER
2 TEASPOONS BAKING SODA
1/2 TEASPOON SALT
6 TABLESPOONS DARIGOLD UNSALTED BUTTER, CHILLED, CUBED
1/4 CUP DARIGOLD SOUR CREAM
3/4 CUP DARIGOLD BUTTERMILK
2 TABLESPOONS FINELY CHOPPED FRESH ROSEMARY
DARIGOLD WHIPPING CREAM
CRYSTAL SUGAR

Balsamic Strawberries:

2 PINTS FRESH STRAWBERRIES, RINSED, STEMMED, HALVED
1/4 CUP AGED BALSAMIC VINEGAR
1/4 CUP SUGAR
1 TEASPOON GRATED LEMON PEEL

Honey Cream:

1-1/2 CUPS DARIGOLD SOUR CREAM
6 TABLESPOONS HONEY
1 TEASPOON LEMON JUICE

Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside. In a food processor, combine the flour, sugar, baking powder, baking soda and salt then pulse to combine. Add chilled butter and process just until combined. With motor running, add sour cream, buttermilk and rosemary, stopping just before the dough forms a ball.

Turn the dough out onto a lightly floured surface and gently knead, forming a smooth ball. Do not over-work. Roll the dough out to 3/4-inch thickness. Cut into desired shape using a biscuit cutter or a knife. Arrange the biscuits on the prepared baking sheet; brush the tops with cream and sprinkle lightly  with crystal sugar. Bake 25 to 30 minutes, or until the cakes are golden and firm to the touch. Cool on a rack. Meanwhile, prepare Balsamic Strawberries: Toss berries with balsamic vinegar, sugar and lemon zest in a large mixing bowl.  Set aside. Prepare Honey Cream: Combine sour cream, honey and lemon juice in a small bowl. Set aside. When ready to serve, split each shortcake in half and warm slightly. Place the bottom half of shortcake on a dessert plate. Spoon about 1/4 cup of strawberries on the cake and top with 1-2 tablespoons of the Honey Cream. Top with the remaining half of the cake. Serve immediately. Makes 8-10 servings.

Thanks to Armstrong Studios for sharing these great pics! Yumm!

7 Responses to “Shrimp & Shortcake”

  1. rebecca s. Says:

    wow. this looks delicious! thanks for sharing the recipes.

    we had a very similar shrimp cocktail/salsa over the weekend that we loved so i will definitely give this recipe a try soon.

  2. tiina Says:

    Beautiful, I especially love the shrimp recipe!

  3. Joanna Says:

    Could you just come over and make that for me? Call me, I’ll jot down my addy for ya!

    😉

  4. Lindsey Says:

    One word: Yum!

    { Lindsey }
    http://greatfullday.blogspot.com

  5. Danielle Says:

    That shortcake sounds divine! Love the rosemary and balsamic!

  6. joanna of simple blueprint Says:

    the shrimp look so good!

  7. Sarah Kate Says:

    The salsa shrimp sounds great. I will have to try that!