After a long, wonderful weekend at IFBC, I’m sharing an appetizer for today’s post.
Appetizers are made for sharing, tasting and enjoying together. And, since all of you didn’t get to go to IFBC, I wanted to bring a little bit of the IFBC culture to you.
Let me first say, the energy at Friday night’s A Taste of Seattle and Gourmet Fair was electric! So electric in fact, it encouraged me to try new things.
For this event, there was a huge great room packed with endless tables of samplings (appetizers!) by some of Seattle’s best chefs and restaurants. There were also rich, light and full-bodied wines from across the region.
Typically, I’m not a very adventurous eater, but the sheer energy in that room encouraged me to step outside my comfort zone. So here’s the line-up of 1st trys.
(Apologies in advance for the below photos – they were taken with my cell phone).
1st on the list was the most amazing Ceviche. It was, in a word, incredible.
Because Ceviche is typically made from fresh, raw fish, I was really nervous. But after renowned photographer Andrew Scrivani tasted it and convinced me to try it, I did. Absolutely fantastic and I’d eat it again without a 2nd thought!
2nd, I tried sorghum and loved it! The crispy chickpeas in the salad were awesome!
I will definitely be bringing you a similar recipe to the one I tried.
And finally, I tried Purple Potato Gnocchi with Pork Belly.
If you’ve never had pork belly before, it is really good. Just like bacon!
There were lots of tables of sushi too, but that was too much for me – I didn’t have the courage to try it.
I’d like to tell you about the sessions at IFBC because I learned sssooo much. But this post is so long, I’ll update you in a separate post!
Cheers – and enjoy this delightful Lemon Ginger Shrimp!
Lemon Ginger Shrimp
Ingredients
- 3 pounds jumbo shrimp peeled and deveined
- 1/2 cup olive oil
- 2 teaspoons sesame oil
- 1/4 cup lemon juice
- 1 onion chopped
- 4 cloves garlic peeled
- 1 jalapeno
- 1 tablespoon minced ginger
- 2 tablespoons minced fresh cilantro leaves
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- skewers
Instructions
- In a food processor, process the olive oil, sesame oil, lemon juice, onion, garlic, jalapeno, ginger, cilantro, paprika, salt, and pepper until smooth. Reserve 1/2 cup of sauce for basting and set aside. Pour the remaining sauce into a dish, add the shrimp, and stir to coat until shrimp is thoroughly coated. Cover, and refrigerate for 2 hours.
- Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard the marinade that the shrimp marinated in.
- Lightly oil the grill grate. Grill shrimp for 2 to 3 minutes per side (basting with reserved sauce) and grill until done or until opaque.
Adapted from an All Recipes recipe @ Lemon Ginger Shrimp.
Lemon Ginger Grilled Shrimp
Ashley | Spoonful of Flavor says
Yum! Everything looks and sounds amazing!
Kristi says
Very fun Ashley. If you get a chance, you should definitely go!
Ashley | Spoonful of Flavor says
Is it in Seattle again next year?
Kristi says
Yes ma’am, it is. Are you going to come join us? I’d love to meet you if you decide to come! Seattle’s beautiful this time of year!
Consuelo @ Honey & Figs says
I’m so glad to know you enjoyed yourself. It actually sounded like a fun weekend! And these shrimp look scrumptious… I think they might become today’s dinner 😉
Kristi says
If you try them, let me know what you think!
Cindy @ Pick Fresh Foods says
I have never tried pork belly, but I heard people say it’s good. I haven’t been adventurous enough to give it a try. Glad you said it tastes like bacon 🙂 If it tastes like bacon it can’t be bad. Lol Your shrimp look delicious! I think they would also be tasty in a salad 🙂
Kristi says
You know what makes you adventurous? Being around 300 other food bloggers that are raving how good it is!!! Hahaha! I wasn’t brave enough before that either!
Amy (Savory Moments) says
Mmmmm… these little shrimps look delicious!
Kristi says
Thanks Amy – thanks for stopping by!
Christin@SpicySouthernKitchen says
That food looks incredible and I can’t wait to hear what you learned at IFBC! I always love shrimp as an appetizer. They’re so yummy, but relatively love in calories. Yours looks loaded with flavor!
Kristi says
The food at IFBC WAS incredible! I hope you get to go next year!
Anne ~ Uni Homemaker says
Sounds like you had a great time Kristi. Love your grilled shrimp. So flavorful and delicious! Oh my! 🙂
Kristi says
It was a blast! Any chance you can join us in 2014? I’d love to meet you.
Anne ~ Uni Homemaker says
Possibly… depending on when in 2014 and where. If it’s in Seattle again, I might attend.
Kristi says
Good news – it IS in Seattle again for 2014!
Samina | The Cupcake Confession says
Wow!!!! this sounds like an AMAZINGGGG experience!!!! 🙂 🙂 And these shrimps look GORGEOUSSSS!!! Loveeeeee the color on them… Yum!! 🙂
Kristi says
It was sssooo fun… Is there any chance you can come next year? It’s in Seattle! Would love to have you! And thanks for the compliments!
Sherri Li says
Minus the spices, this looks like a recipe the kids would like. I will try it this weekend.
Kristi says
Thanks Sherri! It really is tasty. I hope the kids love it!