Recipe of the day: Grilled Corn and Shrimp Salad!

We have another exciting recipe for all the foodies out there: Grilled Corn and Shrimp Salad. This refreshing, tasteful dish is one of my personal favorites.  Featuring our D'Oni Moondance Marinade (our most popular marinade from the D'Oni line), this delicious dressing pairs up wonderfully with salads and vegetables. This soy, cilantro marinade is all natural, fruit sweetened, and fat free!

D'Oni- Moondance Marinade

An all natural, preservative free,innovative blend of soy sauce, cilantro, chili, garlic, green onions and rice vinegar. Moondance Marinade is an exquisite enhancement to all foods grilled, saut©ed, broiled or dipped. Moondance Marinade is delightful on everything from steak to Portobello mushrooms and works especially well with salmon, seared ahi, tofu, cucumbers and potstickers.

The flavor of Moondance Marinade penetrates through and through to enhance and not overwhelm. One you've tried Moondance Marinade we believe you will agree...this is one fantastic marinade!

Grilled Corn and Shrimp Salad

Prep Time: 5 Minutes

Cook Time: 23 Minutes

Total Time: 28 Minutes

 

 

Ingredients:

 

6 ears of corn

1/3 cup Garlic Survival Garlic Infused Oil plus additional for brushing the corn and the shrimp

1 pound medium shrimp (about 25), shelled and deveined

1 red onion, chopped fine

1/3 cup loosely packed fresh cilantro, chopped fine

1/4 cup d-Oni Moondance Marinade

2 bunches of watercress, rinsed well, spun dry, and coarse stems discarded

 

 

Directions:

 

1. Brush the corn with some of the additional oil and grill it on a rack set about 6 inches over glowing coals, turning it, for 15 minutes, or until it is golden brown. Let the corn cool until it can be handled.

2. Working over a bowl, with serrated knife cut the kernels from the cobs and with the back of the knife scrape the pulp from the cobs. Brush the shrimp with some of the additional oil, grill them on the rack, turning them, for 6 to 8 minutes, or until they are cooked through, and transfer them to the bowl. Stir in the onion and the cilantro.

3. In a small bowl, whisk together Moondance Marinade and olive oil. Pour the dressing over the corn mixture and combine the salad well. Divide the watercress among 6 plates and spoon the salad over it.

Garlic Survival Clams With Sausage and Garlic Bread

Not sure what you want to make for dinner tonight? Well you're in luck with our new recipe! Garlic Survival Clams with Sausage and Garlic Bread will instantly become a personal and family favorite.  Throw it over a bed of pasta or rice and you have yourself a complete, wholesome meal. With its rich ingredients and flavors, this dish will leave you wanting more (that is until you completely stuff yourself). Also, this dish takes under 30 minutes to prepare. Enjoy

 Garlic Survival Clams With Sausage and Garlic Bread

Ingredients:

4 dozen littleneck clams cleaned and scrubbed 
2 sweet Italian sausages casing removed and meat separated into small pieces 

5 tsps. Garlic Survival Chopped Garlic

1 medium yellow onion, thinly sliced 
4 celery stalks, finely chopped 

1/4 cup Garlic Survival Garlic Infused Oil

1/2 of small fennel bulb, thinly sliced

3/4 cups sweet white wine, such as Muscat 

1 1/2 cups dry white wine 

10 large fresh tarragon leaves 

Freshly ground pepper 

1/2 cup heavy cream 
1 tbsp. parsley, finely chopped 

 

Directions:

1. In a large saucepan heat the Garlic Survival Garlic Infused Oil over medium heat. Add the onions and cook, until soft, for about 3-4 min.

2. Add the Garlic Survival Chopped Garlic, celery and fennel and cook for another 3-4 minutes.

3. Add the sausage meat and cook for another 5 minutes, until the meat is nicely browned. 

4. Add the wine (both dry and sweet) and bring to boil. Add the tarragon. 

5. Add the clams, cover with a lid and cook, shaking the saucepan from time to time, until the clams are open, for about 6 minutes. 

6. Add the heavy cream, gently shake the saucepan to mix, and simmer over low heat uncovered, for another 2-3 minutes. 
7. Spoon the clams into bowls or soup plates. Stir the parsley into the broth, season with pepper and then pour over the clams. Serve with fresh bread.