The Sexy Forever Recipe Bible (29 page)

½ pound fresh Dungeness crabmeat

¼ cup finely diced celery

¼ cup finely diced onion

Juice from ½ lemon

¼ cup mayonnaise

Sea salt and freshly ground black pepper

8 artichoke bottoms, freshly steamed or canned in water

Chopped flat-leaf parsley, for garnish

Pick through the crabmeat to remove any shells. Place into a large mixing bowl and add all the ingredients except the artichokes and parsley. Stir to combine and season with salt and pepper. Fill each artichoke bottom with the crab mixture. Garnish with the parsley and serve immediately.

SERVES 8

apple salad with blue cheese vinaigrette

HEALTHY FATS, VEGETABLES, FRUIT
LEVEL 2

¼ cup crumbled blue cheese

¼ cup sherry vinegar

¾ cup extra virgin olive oil

Sea salt and freshly ground black pepper

1 head butter lettuce

1 head radicchio

1 large Honey Crisp, Gala, or Fuji apple, cored and thinly sliced

In a small bowl, mix the blue cheese, vinegar, and olive oil. Season to taste with salt and pepper.

In a large salad bowl, combine the lettuce and radicchio with the apple slices. Toss with the dressing and serve immediately.

SERVES 6

citrus-marinated barbecued shrimp with fresh arugula

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

SHRIMP

20 large shrimp, peeled and deveined

7 garlic cloves, pressed

1 bunch cilantro, chopped

½ cup olive oil

3 serrano chiles, chopped (see
Note
)

Zest from 1 lime

Juice from 3 limes

ARUGULA

1 pound fresh arugula, tough stems removed

2 teaspoons extra virgin olive oil

Juice from 1 lemon

Sea salt and freshly ground black pepper

For the shrimp:
Combine all the ingredients in a nonreactive bowl. Marinate the shrimp for 30 minutes. Prepare the grill. Cook the shrimp over a hot grill, basting with the marinade until just cooked through. Do not overcook the shrimp, or they will get tough. Keep warm.

For the arugula:
Toss the arugula with the olive oil, lemon juice, and salt and pepper. Arrange on four plates. To serve, position the shrimp in a lovely pattern on top of the arugula.

SERVES 4

spicy rock shrimp salad

PROTEIN, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 pound peeled rock shrimp (see Note)

Sea salt and white pepper

½ cup Thai fish sauce (nam pla)

1 cup fresh lime juice

½ cup white vinegar

½ cup clam juice

1 red onion, finely diced

3 serrano chiles, finely minced, with seeds (see
Note
)

2 ripe tomatoes, peeled, seeded, and diced

2 pickling cucumbers, diced with skins on

1 bunch cilantro

Dash of hot pepper sauce

1 head green leaf lettuce, leaves separated

Sprinkle the shrimp with salt and white pepper. Blanch in boiling water for 2 to 3 minutes. Drain and chill.

Combine the fish sauce, lime juice, vinegar, clam juice, onion, chiles, tomatoes, cucumbers, and cilantro. Toss well with the chilled rock shrimp. Season with hot pepper sauce and salt and pepper.

Using a slotted spoon, place a chilled mound of the shrimp salad over the green leaf lettuce.

SERVES 6

NOTE
 Rock shrimp usually come raw and peeled. They cook very quickly. Simply place in salted boiling water until they turn pink. Remove immediately and drain.

salade niçoise

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2