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Saturday, March 11, 2017

Friends of Chef Tel Recipes Tell All

One of the most important things that we can share -- whether it be a prominent chef, or a self-taught chef, is the love of food. It is the universal make-up that people world wide share. My most recent endeavors to share my own unique recipes is through social networking, and by friends that I have encountered by way of Pinterest.

If anyone has any suggestions or links to share, I have included a link to connect with me through my Pinterest food board. I am in the process to create a Google Foodie Hangout, in addition to share other recipes on my blog -- as I continue correspond with other Blog owners who wish to spread the good news about their unique creations.

I hope you foodie lovers will enjoy interacting with one another, and collaborate to pick the best recipes to showcase in 2017. Anyone who has any ideas on how to share their recipes on social networking -- feel free to contact me via Blogger, Twitter, Pinterest, or email, all email correspondence through my blog follows Google's strict rules of engagement.

Resource Link: https://www.pinterest.com/savageboyy7/chef-tel-recipes/

Photo Credit: Alfonso Coley

Holiday Recipes: Caribbean Shrimp Salad

Serves 4 to 6


Caribbean Shrimp Salad

1 pound of frozen or fresh shrimp, deveined and cleaned
4 tablespoons of balsamic vinaigrette
2 whole plantains (also known as Jamaican bananas)
6 roma tomatoes
1 ½ Spanish red onion
1 bag of Caesar seasoned croutons
1 5oz. bag of Good Sense orange cranberry almondine (the product may contain raisins, honey toasted almonds, cranberries, and a good source of Beta Carotene)
1 navel orange
1 bag or pound of fresh spinach
2 16oz. bottles of Caesar dressing


1. Stove top range should be set at medium, place an even amount of canola or regular oil to cooking pan, place skinned plantain in pan. Plantain can be sliced down the middle or in quarters. Turn plantains over several times until golden brown – cooking time will be 5 to 7 minutes. Remove plantain from cooking pan, place on paper towels to drain off excess oil.

2. Stove top range should be set at low heat. Spray cooking pan with Pam or canola oil non-stick spray, let pan heat for 2 minutes, and add shrimp to cooking pan. Shrimp should be sautéed for 6 to 10 minutes, squeeze 1 ½ of navel orange juice over shrimp, turn or lift pan repeatedly to ensure even cooking of juices.

3. Place clean and rinsed off fresh spinach in large salad bowl, add 1 tablespoon of balsamic vinaigrette to spinach leaves – saturate and stir in vinaigrette.

4. Add sliced roma tomatoes, Spanish onion, shrimp, top off with a small handful of cranberry almondine. Add desired amount of Caesar dressing, do not overwhelm with too much of the dressing due to the balsamic vinaigrette that has been added.

5. Top off Caribbean Shrimp Salad with Caesar or seasoned croutons. Place the plantain on a side dish along with two thin slices of navel oranges. While enjoying the appetizing salad, the navel orange can be squeezed on the plantain to give your taste buds an ultimate tantalizing sensation.  

yomi yomi 2007 wikimedia creative commons foodie photo

Photo Credit: Yomi Yomi -- 2007, September -- Wikimedia Creative 2.0 Commons