Monthly Archives: July 2017

  • Blackberry Sauce

Blackberry Sauce

Posted on July 31, 2017

This post was originally published here on July 29, 2013. I’ve since updated the text and photographs. It’s a quick and easy recipe that I know you’ll love!

There are a lot of things I miss about living in Seattle, WA. The larger-than-life mountains. The availability of craft beer on virtually every street corner. And some of the most spectacular sunsets I’ve ever seen in my life. Just to name a few.

But this time of year, I mostly miss the free blackberries.

Blackberry Sauce | www.floatingkitchen.net

Blackberry bushes are an invasive species to the Pacific Northwest. And they are a thing that Seattleites just love to hate. Most of the year, they are considered a nuisance. Their dense, gnarly branches creep into every backyard, parking lot, alley way and hiking trail imaginable. And their thorns aren’t afraid to bite back, leaving you with holes in your clothing and blood on your hands if you attempt to tame them.

BUT! Then late Summer happens and HELLO free blackberries. Ripe for the taking. In the most literal way possible.

I used to pick buckets of blackberries almost every morning (and I had the purple tongue to prove it!) when I was out walking my dog. Now, I’m forced to purchase most of my blackberries from the grocery store (oh the horror). But I still manage to eat (and drink!) more than my fair share each Summer.

Blackberry Sauce | www.floatingkitchen.net

This Blackberry Sauce recipe is one I started making in Seattle, when I had more blackberries than I knew what to do with. And even though my availability of blackberries has reduced significantly, I still love making it today. It only requires 5 ingredients and 5 minutes of time. And it transitions flawlessly throughout the entire spectrum of mealtimes. Try it at breakfast with yogurt, oatmeal, pancakes or waffles. Use it as a topping for grilled chicken, pork or salmon. Or enjoy it with ice cream, cheesecake or pound cake. The possibilities are endless!

Cheers,

Liz

Blackberry Sauce

Yield: Makes about 2 1/2 cups

Blackberry Sauce

Ingredients

  • 3 tablespoons fresh squeezed lemon juice
  • 3 tsp. corn starch
  • 3 cups fresh blackberries, washed
  • 1/3 cup sugar
  • 1 tsp. lemon zest

Instructions

  1. In a small bowl, mix together the lemon juice and corn starch. Set aside.
  2. In a non-reactive saucepan, cook the blackberries and sugar over medium-high heat, stirring frequently, for about 3 minutes, or until the blackberries are broken down and have released their juices. Then stir in the corn starch mixture and bring the sauce to a low boil until thickened, about 1-2 minutes.
  3. Remove the saucepan from the heat and stir in the lemon zest. Set aside to cool.
  4. Once cooled, transfer the blackberry sauce to a re-sealable container and refrigerate until you're ready to use it. The blackberry sauce can be stored in your refrigerator for 7-10 days.
https://www.floatingkitchen.net/blackberry-sauce/
  • Spicy Grilled Shrimp with Coconut-Lime Rice and Peach Salsa

Spicy Grilled Shrimp with Coconut-Lime Rice and Peach Salsa

Posted on July 24, 2017
Category:

This post was originally published here on July 24, 2014. I’ve updated the photographs and text to better showcase this delicious (and easy!) Summer dinner.

Eeeek! You guys! I’m starting to have anxiety about the end of Summer.

I know, I know. It’s only mid-July. But last week my grocery store put out their Halloween candy and that kind of sent me into a feverish downward spiral. I literally just stood in the aisle staring at the rows of pumpkins and ghosts and felt an equal mix of extreme sadness and intense rage.

Cue anxiety attack.

Also, can we seriously talk about Halloween candy at the grocery store in July. WTF is wrong with everyone. Just NO! No, no, no, no, no, no, no…!!!

Ugh.

Anyways. Since eating always improves my mood, I went home and decided to whip up the ultimate Summer dinner: Spicy Grilled Shrimp with Coconut Lime Rice and Peach Salsa.

Fall: stand down. You’ve been warned.

Spicy Grilled Shrimp with Coconut Lime Rice and Peach Salsa | www.floatingkitchen.net

This recipe has a couple separate parts that you need to prepare. But it’s so worth it. And all the steps are super easy. I promise.

The shrimp are spicy and crazy flavorful. And they take only a few minutes to cook up on the grill. And the fresh peach salsa is the perfect blend of savory and sweet notes. It’s great not only in this dish, but also on just about anything grilled: chicken, pork, salmon, etc. You can also put it on tacos. Or just scoop it straight onto some tortilla chips. You get the idea. Find a way to get this peach salsa into your body in any way possible.

Spicy Grilled Shrimp with Coconut Lime Rice and Peach Salsa | www.floatingkitchen.net

But the coconut-lime rice might just be my favorite part about this whole recipe. Seriously. Making rice with canned coconut milk instead of water is a total game changer. It feels tropical and luxurious, but still easy. Just like how Summer should feel.

So tell me, how are YOU celebrating Summer these days? Give me some more ideas for my Summer bucket list. Because it’s not over yet, and I tend to make the most of it!

Cheers,

Liz

Spicy Grilled Shrimp with Coconut-Lime Rice and Peach Salsa

Serves 4 (6 shrimp/person)

Spicy Grilled Shrimp with Coconut-Lime Rice and Peach Salsa

Ingredients

  • For the Peach Salsa
  • 2 peaches, pitted and diced
  • 1/2 small red onion, diced
  • 1/2 jalapeño pepper, finely diced
  • 1/4 cup cilantro, roughly chopped
  • 1 tsp. sugar
  • Zest and juice of 1 lime

  • For the Coconut-Lime Rice
  • 1 (14 ounce) can light coconut milk
  • 1/4 cup water
  • 1/8 tsp. salt
  • 1 tablespoon coconut oil or extra-virgin olive oil
  • 1 cup basmati or jasmine rice
  • Zest and juice of 1 lime

  • For the Spicy Shrimp
  • 24 large raw shrimp, peeled and deveined (I like the "tail-on" variety)
  • 4 tablespoons extra-virgin olive oil, divided
  • Zest and juice of 2 limes
  • 1/2 jalapeño pepper, finely diced
  • 1/4 cup cilantro, roughly chopped
  • 1/2 tsp. salt

Instructions

  1. Combine all of the ingredients for the peach salsa in a small bowl. Cover and refrigerate until you’re ready to use it.
  2. In a medium saucepan bring the coconut milk, water, salt and oil to a low boil. Stir in the rice and turn the heat down to low. Cover and simmer for 15 minutes. The coconut milk has a greater tendency to over boil or scorch on the bottom, so keep the heat lower than you typically would for cooking rice in water/broth. After 15 minutes, turn off the heat and keep the lid on your saucepan and let the rice sit for 5-7 minutes. Then remove the lid and fluff the rice with a fork. Gently stir in the lime juice and zest. Cover to keep warm while you prepare the shrimp.
  3. Pre-heat your grill to medium-high. Rinse the shrimp under cold water and then toss them in a bowl with 2 tablespoons of the olive oil. In a separate bowl, combine the remaining olive oil, lime zest and juice, diced jalapeño, cilantro and salt. Place the shrimp on your pre-heated grill and grill for about 2-3 minutes, flipping once during this time. The shrimp are cooked when they turn from translucent to white and their tails curl in slightly. Remove the shrimp from the grill and toss them gently in the lime/jalapeño/cilantro mixture.
  4. To serve, divide the coconut-lime rice between bowls. Top with the grilled shrimp and a spoonful of the peach salsa. Enjoy immediately.
https://www.floatingkitchen.net/spicy-grilled-shrimp-with-coconut-lime-rice-and-peach-salsa/

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