You often see recipes calling for orange or lemon zest. The top layer of citrus, along with the pith (the white part), are what we call the "peel." Most of us think the outer rind is bitter and inedible, but it is actually considered a valuable addition to food because of its aromatic oils.
Scraping or cutting the rind of unwaxed fruit adds flavor to a variety of foods. For best results, use a zester or grater to remove the zest.
There’s nothing like shrimp louie salad on a hot summer afternoon with perhaps a lovely avocado salad and a glass of crisp Sauvignon Blanc (poolside, of course).
My easy go-to for locking in the most flavor is to bake shellfish -- never boil!
On a foiled baking tray, bake shrimp at 400 degrees for 10-12 minutes with a drizzle of butter, sprinkle some Old Bay seasoning, your favorite seasoned salt (mine is garlic), and lemon zest!
Zest brings the flavor of lemon and complements (shell)fish without being tart. And of course, always use pesticide-free lemons from CamelliaGroves.com whenever zesting lemons!
For this particular meal, I actually used the refrigerated zest from my post a couple days ago and it sprinkled like grated Parmesan and hadn’t lost a bit of flavor. Yummy!
The original recipe is compliments of my mother who was a fabulous gourmet!
Marj's Louie Salad Dressing
2/3 cup mayonnaise
1/3 cup catsup
Zest of 1/2 Camellia Grove lemon ( flavor and thickening)
1 tsp Tabasco sauce (to taste)
1 tsp Accent
1 tbsp Worcestershire Sauce
1/3 -1/2 cup Sake or Dry Vermouth
Paprika and lemon wedge for garnish
Combine ingredients and shake well in squirt bottle. Refrigerate, Shake and serve. Will hold refrigerated for up to 2 weeks! Enjoy.
Comments