Mama butta had this super yummy citrus vinaigrette and we marinated our shrimp before grilling.
Citrus Vinaigrette:
1/4 cup orange juice, freshly squeezed
2 tablespoons lime juice, freshly squeezed
1 tablespoon soy sauce
2 oranges, zested
1 lime, zested
2 tablespoons balsamic vinegar
1/2 cup canola oil
In a medium bowl, place the orange juice, lime juice, soy sauce, zests and balsamic vinegar. Stir the ingredients together, then slowly whisk in the salad oil. Makes 1 cup.
Wonderful as a salad dressing or marinade for chicken or fish. Don't marinade shrimp too long or they will become tough! (One of the baby buttas took home the leftover marinade - we will have to see her thoughts about using it as a salad dressing)
We also made beans as a side for the meal!
Traditional Brothy Beans
2 cups dried pinto beans
3-4 slices bacon
1 large sweet onion
1 large garlic clove, peeled and minced
water
Pick through dried beans and discard any stones or other debris. To reduce cooking time, soak overnight if possible.
In a large Dutch oven, saute chopped bacon until almost crispy. Saute onions in the bacon and fat until translucent. Add chopped garlic and cook for about a minute or so. Add soaked beans and cover with approximately 6 cups of fresh, cold water. Bring to boil and gently simmer until beans are soft, adding water or chicken broth if necessary. Season with salt and pepper to taste.
Only 1 or 2 more cinco de mayo recipes to come.
It's hard to believe that we are coming up on our 8th week of cooking class - we baby buttas have learned so much and we are so appreciative of our Mama Butta for taking us in and teaching us some skills!! Stay tuned for this week's class: Pimento Cheese Burgers - because every southern gal needs to learn how to make pimento cheese!!
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