Main Course: Shrimp!

So after putting the appetizer and side dish together, I had to turn my attention to the main course. Shrimp.










Ingredients:
1/2 lb Gulf Coast Shrimp
Archer Farms Chili Lime Sauce
Italian Herbs Mix
White Wine
Cilantro

So I began by throwing together the marinade for the Shrimp. I began with Archer Farms Chili Lime Sauce and put in about 1/4 to a 1/3 of the bottle. To this I added about a 1/4 cup of Cilantro leaves and 2 pinches of Italian Herbs Mix. I poured in about a 1/3 cup of White Wine, and mixed all of this together. Then in went the Shrimp. I did all of this in a large ziploc bag and made sure to roll it up to make sure all the Shrimp was marinaded properly. It also pushes out most if not all the air to create a pseudo vacuum seal.

I then turned the stovetop burner to medium and placed a saucepan on. To this I poured the Shrimp and marinade into the pan.

Stir occasionally until done, which is evidenced by the Shrimp turning from pink to a light orange color.

Once done, turn off the burner and plate according to your tastes. I did sprinkle some Italian Herbs Mix on top as a finish, as well as a simple garnish of sage and cilantro. Enjoy.

Side Dish: Moroccan Mushrooms

In addition to the Chef's Original: Appetizer a l'oignon, I threw together a spicy little side dish to go along with my main dish. I know mushrooms are easily manipulated and used with any flavoring, so I began by choosing them.





Ingredients
White Button Mushrooms
Archer Farm's Moroccan Inspired Sauce
Italian Herb Mix

This recipe is a very simple one since I used sauce from a bottle. I did find that this sauce is amazing and I must research into creating my own Moroccan spice mix/sauce.

I began by slicing the mushrooms. Very easy to do, or you can just buy them that way. I turned the burner to medium and put the saucepan on. I put in about 1/2 the bottle of Moroccan Inspired Sauce. I tossed the mushrooms in and mixed them around to coat them thoroughly. I then topped with italian herb mix.

About 2 minutes into them cooking, I stirred again so the herbs mixed in. About a minute after this they were done, which you can tell by the mushroom slices being a bit spongey. Or you can just taste test, that's always a fun time!

I took them out and served them with the sauce, topped with a dash of italian herbs again. Enjoy.