After a long, wonderful weekend at IFBC, I’m sharing an appetizer for today’s post.
Appetizers are made for sharing, tasting and enjoying together. And, since all of you didn’t get to go to IFBC, I wanted to bring a little bit of the IFBC culture to you.
Let me first say, the energy at Friday night’s A Taste of Seattle and Gourmet Fair was electric! So electric in fact, it encouraged me to try new things.
For this event, there was a huge great room packed with endless tables of samplings (appetizers!) by some of Seattle’s best chefs and restaurants. There were also rich, light and full-bodied wines from across the region.
Typically, I’m not a very adventurous eater, but the sheer energy in that room encouraged me to step outside my comfort zone. So here’s the line-up of 1st trys.
(Apologies in advance for the below photos – they were taken with my cell phone).
1st on the list was the most amazing Ceviche. It was, in a word, incredible.
Because Ceviche is typically made from fresh, raw fish, I was really nervous. But after renowned photographer Andrew Scrivani tasted it and convinced me to try it, I did. Absolutely fantastic and I’d eat it again without a 2nd thought!
2nd, I tried sorghum and loved it! The crispy chickpeas in the salad were awesome!
I will definitely be bringing you a similar recipe to the one I tried.
And finally, I tried Purple Potato Gnocchi with Pork Belly.
If you’ve never had pork belly before, it is really good. Just like bacon!
There were lots of tables of sushi too, but that was too much for me – I didn’t have the courage to try it.
I’d like to tell you about the sessions at IFBC because I learned sssooo much. But this post is so long, I’ll update you in a separate post!
Cheers – and enjoy this delightful Lemon Ginger Shrimp!
- 3 pounds jumbo shrimp, peeled and deveined
- ½ cup olive oil
- 2 teaspoons sesame oil
- ¼ cup lemon juice
- 1 onion, chopped
- 4 cloves garlic, peeled
- 1 jalapeno
- 1 tablespoon minced ginger
- 2 tablespoons minced fresh cilantro leaves
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- In a food processor, process the olive oil, sesame oil, lemon juice, onion, garlic, jalapeno, ginger, cilantro, paprika, salt, and pepper until smooth. Reserve ½ cup of sauce for basting and set aside. Pour the remaining sauce into a dish, add the shrimp, and stir to coat until shrimp is thoroughly coated. Cover, and refrigerate for 2 hours.
- Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard the marinade that the shrimp marinated in.
- Lightly oil the grill grate. Grill shrimp for 2 to 3 minutes per side (basting with reserved sauce) and grill until done or until opaque.