Detox Slaw

Mikey and I have not been giving Food Nasty the love it deserves because he and I have been on a detox! Oh my! We are detoxing from all the muffins, pasta, cheese, and chocolate we consumed over the holidays. We wanted to feel light and at the top of our game, so we have been on an intense detox where we can’t eat gluten, lactose, sugar, caffeine, red meat, shellfish, basically anything fun. It has been torturous, but I feel radiant, Mikey has a ton of energy, and we look marvelous!

To go along with our detox guidelines we created a delicious slaw, which not to toot our own horns, but is great detox or not. Make this, enjoy, and feel healthier.

Ingredients: serves 4-6

1/4 small red cabbage

1/4 small green cabbage

3 large carrots

2 Tablespoons Fresh ginger

1/3 cup Shelled edamame

1 Tablespoon White miso paste

1 Tablespoon water

Pinch of salt

2 Tablespoons sherry vinegar

1 clove garlic

3 radishes

½ a shallot

1/3 cup olive oil

1 lime

This is such an easy recipe to make, it is basically two things, making the dressing for the slaw, and chopping the ingredients for the slaw. Put the slaw together by thinly slicing your cabbage and two radishes. Next peel and grate two carrots. If your edamame is frozen, heat and measure out the amount you need. Now mix all together.

To make the dressing peel and chop one carrot, two tablespoons of ginger, one radish, one clove of garlic, and ½ a shallot. Blend together until super fine. Next put the miso, vinegar, and water in and continue to blend. While continuing to blend, pour the oil in, and blend until smooth.

Pour the dressing over the slaw, you can use all of it if you want it super saturated, or some of it. Mix together and serve with some lime slices on the side! You will love it!

Jumbo Tarragon Shrimp Roll with an Orange Mayo

Not all of us can afford lobster for lobster rolls, and let’s face it when you are feeding a bunch of mouths and you have had a couple of cocktails at a BBQ no one will know the difference. We give you the shrimp roll! Tadah! This roll is very simple, we combined grilled shrimp, mayonnaise, tarragon, green and purple cabbage, and bread. What truly makes this roll unique however is the orange mayonnaise we made to bring a touch of brightness to your palette, and create that fresh summer taste.

Mayonnaise:

1 whole egg
1 egg yolk
1 cup vegetable oil
1 juicing orange
1/2 Tsp Salt
1 Tsp. white wine vinegar

Shrimp Roll: (makes 4 rolls)

4 Rolls- we prefer sourdough or kaiser
2 Lbs. of  jumbo deveined and peeled shrimp
2 twigs fresh tarragon
1/4 cup orange mayonnaise
1/2 a green cabbage
1/2 purple cabbage
1 lemon

To make the mayo, mix one egg,  juice from one orange, and vinegar, and pour into a blender. Most all blenders have an area on the lid where you can pour stuff in while you are blending. While blending everything on a low speed, slowly add the oil, and salt until the mixture starts to thicken. Next add your egg yolk, and continue to blend. If the mixture doesn’t thicken to a normal mayo consistency add another yolk and oil until it reaches desired thickness. Pour out and refrigerate for about an hour to let set, and you are ready to use!

For the shrimp roll; cut your bread so that there is about an inch left where it is still attached, so you can fill the bread with goodies. Now chop into thin slivers all of your cabbage and mix together. The purple will add a nice color that everyone will appreciate.

Butterfly your shrimp and season with salt, pepper, and tarragon (for tarragon chop 2/3 or the tarragon leaving the rest to the side). Grill the shrimp until it is completely opaque and a beautiful orange. Mix your shrimp in with the orange mayonnaise and get ready to eat it.

Now all we need to do is assemble everything. Spread some mayo on the bread. Lay some cabbage down, now stuff your shrimp into the roll. Sprinkle the left over tarragon on top, and top off with some more cabbage and if needed a squeeze of some lemon. Enjoy! There is no way you will be disappointed!