Harry and Adrienne Tassou from Olivia’s Authentic Mediterranean Cuisine in Gettysburg are getting us ready for Easter Sunday.
For more information:http://www.olivias.biz/
Key West Coconut shrimp & oysters
Served along w ginger jasmine rice and julienne
Carrots, parsnips, & zucchini freshly sautéed
Lime, ginger orange marmalade glaze for
dipping....
Flour mix
1 cup flour
1/2 tsp salt (kosher or sea salt)
Zest of 1 lime
Zest of 1 orange
Tempura batter
Kikoman tempura batter
Substitute beer for the water in the mixing instructions
Breading
1 cup Panko bread crumbs
1 cup shredded sweetened coconut
1 tsp salt
Shrimp & oysters
10 each 21-25 count fantail shrimp
6 each oysters shucked
Place both in bowl and add juice squeezed from 1 lime. Add 2 ounces of Olivia's ginger sauce. Cover and refrigerate for 20 minutes.
Cocktails
Chocolate peanut butter pretzel martini
Vodka
Creme de cacao
Tippy cow vanilla rum
Amaretto
Pour vodka, Creme de cacao, tippy cow, & amaretto over ice, shake well. Strain into a martini glass rimmed w peanut butter and crushed pretzels
Frozen PEEP
Tippy cow vanilla
Blue chair bay coconut rum
Orange juice
Put all ingredients along w ice in blender, blend, pour into glass. Garnish w whipped cream and marshmallow peep
