Appetizer: Bacon Wrapped Gulf Shrimp Salad
- 2 strips of Bacon cut in half
- 4 Peeled and Deveined Shrimp
- 2 cups mixed lettuce
- ½ cup of cooked Sweet Corn
- 4 Cherry Tomatoes cut in half
- 1 tbsp Feta Cheese
- 3 slices of red onions
- ½ cup of Balsamic vinegar
- 1 tbsp of Olive Oil
Take bacon and wrap shrimp, sauté bacon wrap shrimp on both sides till golden brown. Set aside2.
In a bowl, add corn, cherry tomatoes, feta cheese, red onions, and lettuce and mix well3.
Toss with balsamic vinegar. Seasoned to tasteEntrée: Chicken Saute with Hoppin John, lemon butter sauce and capers1 4oz. Chicken Breast(Boneless Skinless)¼ Cup Flour2 eggs beaten3 cups panko bread crumbs1 tsp canola oilSalt and pepperDirections for Chicken:1. Season chicken breast on both sides2. Heat oil place chicken in pan to sauté3. Saute on both sides until golden brown4. Finish in oven approximately 3 min until chicken is done5. Set aside on cooling rackIngredients for Sauce:1 cup white wineJuice of 1 lemon3 tbsp of unsalted butter1 tsp of capersDirections for sauce:1. Using the same pan that the chicken was sautéed in, add white wine, squeeze on 1 whole lemon, and ¼ heavy cream on med/high heat2. Continue cooking until sauce is reduced by half of its original volume3. Turn down and let cool4. Add unsalted butter slowly5. Salt and pepper to taste/Set asideHoppin JohnIngredients:½ cup cooked rice½ cup cooked black eye peas(Reserve 1 oz. of cooking liquid from peas)1 tbsp green onions1 tbsp diced tomatoesSalt and pepper to tasteDirections:1. Heat pan2. Add reserved liquids3. Add all other ingredients4. Salt and pepper to tasteDessert: Angel Food Cake with fresh summer berries and lemon whipped cream(if possible)