Coconut & Smoked Chaabani Shrimp with Orzo Salad
1 lb. of large or Jumbo shrimp
1/2 cups of orzo
3 Tbsp. Coconut white balsamic
1 Tbsp. of Smoked Chaabani Fused Olive Oil
1 tsp. Habanero Sea Salt
1 cup of cherry or grape tomatoes halved
2 cups of baby spinach
1/2 cup of Feta cheese
1Tbsp of pine nuts
Mix Coconut balsamic with Smoked Chaabani Olive Oil and salt; toss in peeled and deveined shrimp into balsamic and olive oil mixture...marinade shrimp for about 15-20 minutes. Meanwhile, cook orzo according to package...drain and toss together in a large bowl with tomatoes, baby spinach, and pine nuts to the orzo and set aside while you cook the shrimp.
Heat large skillet on high. Add marinating shrimp and all the coconut balsamic and smoked Chaabani olive oil marinade to skillet in one even layer. Cook for 2-3 minutes on each side until shrimp is just opaque and remove shrimp and all the cooked marinade and toss in with the orzo mixture. Top with Feta cheese. Serves 4
Spicy Speedy Chicken with an Apricot Reduction
4 chicken breast cutlets
1 Tbsp Smoked Chaababu Olive Oil
1/4 tsp Ghost pepper sea salt
3/4 tsp black pepper
4 oz thinly sliced deli ham
1/4 cup scallions sliced thin
4 oz Havarti cheese sliced thin
1/2 cup apricot balsamic
In a sauce pan bring apricot balsamic to a boil, reduce heat to a simmer and reduce to about 1/4 cup. You'll know reduction is ready when balsamic coats the back of you spoon. Set aside to cool.
Preheat broiler to high and set rack 6 inches from heat. Season chicken with ghost pepper sea salt and freshly ground. Heat smoked Chaabani olive oil in a large oven-proof skillet over medium-high. Add chicken, and cook until done, 3-5 minutes on each side (depending on thickness). Top evenly with, ham, Havarti cheese and scallions. Transfer skillet to oven and broil until cheese melts and turns slightly brown, 2-3 minutes. Top with Apricot reduction and Enjoy.
Northfield Olive Oils and Vinegars