ROSEMARY THYMES | 17
Rosemary Beach Homeowners Share Their Favorite Recipes
Shrimp Scampi
In 2020, the Property Owners Association began collecting homeowners’ favorite recipes with an eye toward creating a Rosemary Beach homeowners’ cookbook. We are still eagerly accepting submissions, but in the meantime, we thought you might enjoy a few homeowner submitted recipes for your holiday gatherings. If you’d like to submit a recipe for the cookbook or for future use in the Rosemary Thymes, please email to rbpoa.cookbook@gmail.com. Happy holidays!
Serves 4 Submitted by John O’Connor INGREDIENTS ¾ pounds large or extralarge shrimp, shelled 1 teaspoon salt ⅛ teaspoon pepper ½ teaspoon oregano 1 tablespoon lemon Juice 4 cloves garlic minced ½ cup butter 2 cups rice Lemon wedges French bread (toasted in oven) PREPARATION In a large skillet melt butter. Add salt, pepper, oregano, lemon juice and garlic. Sauté about 2 minutes. Lay shrimp out in a 1 quart glass baking dish. Add sauté mix and broil until shrimp just turns pink—2 to 4 minutes depending upon their size. Turn shrimp over and broil until pink—1 to 2 minutes depending upon size. Prepare 2 cups of steamed rice. Serve over rice with toasted French bread and lemon wedges to taste. Note: Very simple Shrimp Scampi recipe that is always a crowd pleaser when we are at the beach. We typically double the recipe, which is originally from my grandmother.
Kale and Quinoa Salad with Chicken Submitted by Janet A. Slusser INGREDIENTS 2 bunches Kale or 1 store bought bag of Kale Greens 1 cup cooked quinoa (cook as directed) ½ cup sliced toasted almonds ½ cup dried cranberries 2 cups shredded chicken ½ cup grated Parmesan Cheese DRESSING 2 cloves garlic, minced 2 shallots, minced Juice of 1 large lemon ¼ cup olive oil Salt Fresh Ground Pepper PREPARATION Prepare dressing and set aside. Cook quinoa as directed on package (I boil in chicken broth for flavor) and set aside to cool. Remove the ribs from kale. Even if buying kale in bag go through and remove large ribs. Try to shred kale into very small pieces. This helps to “massage” the kale. Put kale in very large bowl and pour dressing over kale. Toss until fully coated. Add quinoa, almonds, dried cranberries, chicken and toss again to fully blend. Sprinkle with Parmesan and enjoy! Note: To help make this easy I buy a store made rotisserie chicken and use craisins and honey roasted almonds—usually found in the salad dressing aisle.
