Good Living with Aprilanne

Chef’s Peter Pahk’s Oregon Pink shrimp with Organic Tequila Lime Sauce

How many servings of fruits and vegetables do you eat daily?  According to the Harvard School of Public Health - if it is less than 5 - 13 servings a day (equivalent to  approximately 2 1/2 to 6 1/2 cups of fruits and vegetables daily) you could be cheating yourself of the powerful antioxidant and disease fighting properties a diet rich in colorful fruits and vegetables can deliver. 

I realize the idea of consuming 6 1/2 cups of anything can be hard for some people to swallow - yet there are so many great ways to incorporate these food groups into our daily meals to make eating our fruits and veggies fun and tasty - like the Tequila Lime Shrimp Recipe with “sexy” and colorful vegetable garnish featured primetime on California Living below, compliments of Silverado Resort’s Executive Chef Peter Pahk  - who gives ordinary vegetables a “sexy makeover” in this somewhat decadent yet surprisingly healthy dish that is easy, nutritious, and delicious - ENJOY - and sign up for RSS feed to be sure you catch all of our Healthy Living Updates and related shows coming on-demand as they happen!  Aprilanne

This CA Living show segment is NOW On-demand!  Watch Silverado’s Executive Chef Peter Pahk make his Tequila Lime Shrimp with “sexy” vegetable garnish on CAInsider.com! 

Recipe:   Silverado Resort Executive Chef Peter Pahk’s Oregon Pink Shrimp with Organic Tequila and Lime Sauce as seen on California Living with Aprilanne:

Serves 6 as an appetizer

1 pound cooked Oregon Pink Shrimp

1 cup each of Red Beet, Yellow Beet and Cucumber “Confetti”

1 1/2 cups Tequila and Lime Sauce

1 cup chiffonade of Romaine Lettuce

6 Martini glasses

6 Sprigs each of dill and Italian Parsley

6 wedges of lime

For the Kefir Sauce

14 ounces plain kiefer or Greek Style Yogurt

2 ounces organic tequila

Juice of 2 limes (about 1 ounce)

Salt and Pepper to taste

To make the “Confetti” you will need a turning machine - simply set up the radishes, peppers, etc. into the machine and crank away!  This is one of the greatest ways you can “sneak” veggies into dishes and it’s fun and easy!!!  (Watch Video for more details)

For the Chiffonade of Romaine you will need one head of just the heart of Romaine lettuce.  Starting from the stem end,  slice as thin a ribbon of Romaine  that you can.  Reserve

To Serve, place 1 ounce of romaine at the bottom of a martini glass.  Hang a few strands of each kind of “Confetti” down the glass…

Spoon about 2 ounces of Kefir Sauce on top of the lettuce and then add about 3 ounces of the Oregon Pink Shrimp on top.. Garnish with the dill and parsley sprigs and lime wedge.  To compliment the acid and salt balance of this dish try pairing  with a sparkling beverage of your choice and ENJOY!!!  

How many Fruits and Vegetables do you Need?  An Interactive Guide based on your age, sex, and activity level…

What is what - when it comes to a cup of fruits and veggies?

Harvard School of Public Health on daily vegetable and fruit consumption

Silverado Resort

About Chef Peter Pahk

 Watch Silverado’s Executive Chef Peter Pahk make this Recipe on California Living with Aprilanne On-Demand NOW on CAInsider.com!