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Mrs. G's Appliance Chef Recipes – Lemonade and Shrimp

July 19, 2013 By

Mrs. Gs Appliance Chef Mary Beth Madill

Mrs. G’s Appliance Chef, Mary Beth Madill, has been cooking up a storm in the Miele kitchen vignette at Mrs. G’s. She has some great recipes to share, which are perfect during this heat wave. I had the chance of sampling her tasty peach thyme lemonade and the shrimp with Meyer lemon-dill dipping sauce, and they were absolutely delicious! You can find more of her recipes on the Appliance Chef blog.

She’s also offers cooking classes for kids (with a parent). So check the site for the next class so you can see her cooking techniques live!

Mrs Gs Appliance Chef Peach Thyme Lemonade

Fruit and Herb Lemonade

Yield: 6 servings
Total Time: 20 minutes
Ingredients
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 cup lemon juice (from about 4 to 6 large lemons)
  • 3 cups cold water ice

For Peach Thyme

  • 2 peaches, peeled* and pitted
  • 2 sprigs fresh thyme

For Tomato Basil

  • 1 large (8oz) tomato, peeled* and cored
  • 2 tablespoons packed basil leaves

For Blackberry Mint

  • 1 cup blackberries (or blueberries)
  • 2 tablespoons packed mint leaves
Directions
  1. Combine sugar and 1/2 cup water in a small saucepan set over medium-high heat.
  2. Bring to a simmer, then remove from heat. Add herbs, cover and let steep for 5 minutes. Remove herbs and transfer to a glass jar or heat-proof container and refrigerate until cool, at least 20 minutes or until ready to use.
  3. Blend fruit in a blender or food processor until smooth; strain through a fine mesh sieve or run through a food mill to remove any seeds and excess solids.
  4. Combine fruit purée with lemon juice in a large pitcher. Stir in 3 cups cold water and sugar syrup to taste. Pour over ice.

*To easily peel peaches and/or tomatoes, bring a pot of water to a boil. Cut an X-shaped slit in the bottom of fruit. Boil for 30 seconds, then transfer with a slotted spoon to a bowl filled with ice water. When fruit is cool enough to handle, the skins should slide right off.

Here is a simple dish that can be put together in advance, and ready to put on the table when ready to serve. Steam, poach, broil or grill jumbo shrimp. Mix up a fresh sauce with Greek yogurt and fresh dill weed and, if you can find one, a Meyer lemon, which is a cross between a lemon and a tangerine. Simple, elegant, and sure to be the first dish to disappear at any party. ~ Executive Chef Mary Beth Madill
Mrs. Gs Appliance Chef Shrimp Dish
Shrimp with Meyer Lemon-Dill Dipping Sauce
Serves 4 generously as an appetizer
Ingredients
  • 1 lb jumbo (16-20 size) shrimp, defrosted if frozen, peeled and deveined, tails left on
  • 1-2 Tbsp mayonnaise, to taste
  • 1/4 cup nonfat plain Greek yogurt
  • Zest and juice of 1 Meyer lemon (or regular lemon)
  • 2 Tbsp chopped fresh dill weed
  • 1 tsp extra virgin olive oil
  • 1/4 tsp kosher salt
  • 1/4 tsp fresh black pepper
Directions
  1. Cook the shrimp in your favorite way: poach, roast, grill, or cook on the panini press. Keep cooked shrimp refrigerated until ready to serve. Or served hot off the grill.
  2. Combine the remaining ingredients in a mixing bowl, and whisk together to incorporate. Transfer to a small serving bowl.
  3. You can cover and refrigerate this for several hours.
  4. Serve the shrimp on a plate, surrounding the dipping sauce

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Related

Filed Under: Food & Drink, Lifestyle Tagged With: Blackberry Mint Lemonade, Blueberry Mint Lemonade, Executive Chef Mary Beth Mahill, Mrs. G's Appliance Chef, Peach Thyme Lemonade, Shrimp with Meyer Lemon-Dill Dipping Sauce, Tomato Basil Lemonade

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