Category Archives: Low Carb

Shaved Fennel and Honeybell Salad

unnamedI recently discovered the deliciousness of fresh fennel soaked in a little lemon and olive oil.  It makes the licorice flavor a bit more subtle and is such a a great accompaniment to a rich meal.  Just use a veggie peeler and slowly shave the bulb.  It’s a bit high maintenance, but worth it!  I use a peeler like this to make a job a bit easier. The addition of cut up Honeybell pieces, some red onion and mint takes this salad to a whole new level of awesome.  Keep it chilled in the fridge until serving…you won’t even need dessert.

I had the chance to spend the day with the family who runs Countryside Citrus, in Vero Beach, Florida.  They were featured in my segment for The Weather Channel and taught me so much about the history of this unique fruit….(It’s a hybrid between a grapefruit and a tangerine, by the way!)  You can’t walk through the grove without picking and eating the Honeybells at every turn….OMG.  Delish.

unnamed-9

The Countryside Citrus Honeybell Grove in Vero Beach, Florida.

 

Shaved Fennel and Honeybell Salad

Ingredients

  • 1 bulb of fennel shaved
  • 2 Tb fresh mint
  • 2 Honeybells (cut up, white pith and seeds removed)
  • 1/2 red onion sliced into thin rings
  • 1/2 lemon juiced
  • 1/2 Honeybell juiced
  • 2 Tb olive oil
  • sprinkle of kosher salt

Instructions

  1. Combine mint, Honeybells pieces, shaved fennel, and onion in a bowl.
  2. Mix lemon and Honeybell juice with olive oil and fold into salad. Mix to combine. Put in fridge and let it marinate for 20-30 minutes before serving.
http://whatsonparkersplate.flywheelsites.com/2015/01/shaved-fennel-and-honeybell-salad/

Cranberry Bacon Jam

unnamed-2Bacon.  Jam.  Now that’s my jam.  OMG.  Seriously, y’all, you’ll never go Smuckers again.  You’ll want to put this on EVERYTHING, from toast to tacos.  OMG.  Sweet, caramelized bacon meets cranberries.  You can make it without the cranberries and it’s just as (if not more delicious) but since we’re cooking with cranberries this week, it is a perfect addition to the bacon jam.  Enjoy!   To order the incredible cranberries showcased in my “What’s in Season” segment on AMHQ, check out Cape Cod Select who ships cranberries all year long!

Cranberry Bacon Jam

Ingredients

  • 1 pack center cut bacon
  • brown sugar
  • 3 Tb cranberry sauce
  • 1 red onion
  • 2 Tb sherry
  • 2 Tb butter

Instructions

  1. Lay out individual slices of bacon on a rimmed bacon sheet and press brown sugar into each slice from top to bottom.
  2. Cook at 250 for an hour, turning over at the half way mark.
  3. While bacon is cooking, chop onion in slices and cook in 2 Tb of butter in a saucepan on low/medium heat for 30 minutes until soft and caramelized. Add sherry and crank up heat until alcohol cooks off, about 5 minutes. Turn heat down and continue cooking another 10 minutes. Let cool.
  4. Once bacon cools, combine all the bacon, the onion and the cranberry sauce in the food processor and pulse until bacon is completely combined with onion and cranberry.
  5. Top onto sweet potatoes, or serve with turkey or beef.
http://whatsonparkersplate.flywheelsites.com/2014/11/cranberry-bacon-jam/

Cranberry Salsa

unnamed-1Salsa is my go-to snack and always such a crowd pleaser when you’re entertaining.  This just LOOKS like the holidays, doesn’t it??  Gorgeous cranberry red, green from cilantro and jalapeño and green onions….It combines simmered, softened cranberries with the crunch of fresh cranberries chopped in the food processor. You have to add some sugar so they’re not too bitter.  The recipe is easy and you can always get creative and fold it into rice for a little cranberry flavor.  I love serving it with shrimp to dip into the delish!

To order the incredible cranberries showcased in my “What’s in Season” segment on AMHQ, check out Cape Cod Select who ships cranberries all year long!

Cranberry Salsa

Ingredients

  • 2 cups fresh cranberries
  • 3 Tb water
  • Juice and zest from 1/2 an orange
  • 1/2 cup sugar
  • 1 jalapeno chopped
  • 3 scallions chopped
  • handful of fresh cilantro chopped
  • juice from 1/2 lime
  • pinch of kosher salt to taste

Instructions

  1. Combine 1 cup cranberries, water, sugar and orange juice and zest in a small saucepan. Bring to a simmer and keep on low/medium until cranberries soften and pop, about 30 minutes.
  2. Add jalapeño, scallions, cilantro, lime juice and salt.
  3. Chop the second cup of cranberries in food processor. Add fresh chopped cranberries to salsa.
  4. Combine and serve with chilled shrimp or chips.
http://whatsonparkersplate.flywheelsites.com/2014/11/cranberry-salsa/

Celery Gruyere Gratin and Roasted Radishes with Rosemary Brown Butter

Celery gratinWhen it comes to holiday side dishes, celery is like the wallflower of the party— barely noticed, while the big personalities like green beans and mashed potatoes take the spotlight.  But the normally overlooked celery takes center stage in this recipe, by Food and Lifestyle Expert, Chadwick Boyd and Josie’s Organics.  OMG.  Add some cheese and cream and prepare to be transported to celery HEAVEN.  Plus, it’s low carb!  You can see by the pic below that Chadwick’s recipes have transported me to heaven!

chadwick beets

Next up on the Veggie Hall of Fame: RADISHES!  I always think of the fairytale, Rapunzel when I cook with radishes…Remember, the poor husband who stole radishes from the witch’s garden to satisfy the cravings of his pregnant wife?  Then the witch took Rapunzel as his debt to her!  Well, this recipe has a happily ever after in your belly!  You will feel like stealing scarfing down these radishes when you taste them…

stealing radishes

I swear, a little roasting and radishes take on the flavor and consistency of potatoes.  Try them!  The rosemary brown butter is the finishing touch that makes them #meltinyourmouth.  OMG.

radishes

Celery Gruyere Gratin and Roasted Radishes with Rosemary Brown Butter

Ingredients

    For the celery
  • 1 bunch Josie’s Organics celery
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons olive oil
  • 1 small sweet onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 Tablespoon fresh thyme leaves, plus a few sprigs for garnish
  • 1 teaspoon Kosher salt
  • 1½ cups low sodium chicken stock
  • ¾ cup heavy cream
  • 1 cup Gruyere cheese, finely grated
  • Kosher salt and fresh black pepper to taste
  • For the radishes
  • 1 bunch Josie’s Organics radishes, washed, roots and stems/leaves removed and set aside*, cut in half
  • 2 Tablespoons olive oil
  • ¾ teaspoon Kosher salt
  • 3 Tablespoons unsalted butter
  • 2 Tablespoons fresh rosemary, finely chopped

Instructions

    For the celery
  1. Preheat oven to 400°.
  2. Remove leaves from celery, wash leaves and place in a small bowl of ice water. Finely chop one rib of celery and place in the ice water with the leaves. Set aside.
  3. Trim ends of remaining ribs of celery and peel the outer strings with a vegetable peeler. Cut ribs into 3-4 inch pieces.
  4. Heat a large skillet on medium-high. Add olive oil and butter, allowing butter to melt slightly. Stir in garlic and onion and cook until softened, about 5 minutes. Place celery pieces into pan and pour chicken stock over them. Add salt and thyme leaves. Bring to a boil. Turn the heat down to medium and let simmer uncovered for 15-20 minutes until the celery is just tender (use a knife to test).
  5. Transfer ingredients to a 9×13-inch baking dish. Pour cream over celery and sprinkle Gruyere evenly on top. Season with Kosher salt and pepper and garnish with sprigs of thyme.
  6. Bake, uncovered, for 30 minutes until golden and bubbly.
  7. Remove reserved celery bits and leaves from water, pat dry and scatter on top.
  8. DRESS IT UP! Sometimes more cheese is a good thing. To make this dish a little richer and gooey-er, layer additional thin slices of Gruyere over the celery during the last 3-5 minutes of baking. Turn up the oven to broil and place the baking dish back in the oven. Remove when the cheese is melted and golden brown. Finish with the fresh celery bits and leaves before serving.
  9. For the radishes
  10. *Radish leaves tend to be extra gritty. Rinse thoroughly in cold, clean water and let rest on layers of paper towels to dry.
  11. Preheat oven to 425°.
  12. Toss radishes in olive oil and salt in a medium mixing bowl.
  13. Place cut side down on a large baking sheet. Roast in the oven for 25-30 minutes until cut sides just begin to brown and radishes are tender with a knife.
  14. Five minutes before the radishes finish roasting, prepare the brown butter sauce. You want it hot to wilt the radish tops.
  15. Heat a skillet on medium-high heat until hot. Add butter. It will immediately sizzle and foam. Stir with a wooden spoon for 4-5 minutes. The butter will begin to darken. Add rosemary. The butter will crackle and foam again and release the fragrance of the rosemary. Continue to cook another 3-4 minutes until it turns a beautiful, deep brown color yet not burned. Remove from heat.
  16. Place the radishes and leaves in a large mixing bowl. Pour over the brown butter and gently toss. Place on a platter. Season with salt and pepper.
  17. Serve immediately.
  18. DRESS IT UP! If you’re planning a brunch or dinner party, you can easily double or triple this recipe to serve a large group of guests. The pinkish red radishes and bright green leaves look particularly stunning on a big white platter. They are sure to turn heads on your buffet or at the table. Different salts, like Pink Himalayan or truffle salt, are a great way to finish it off.
http://whatsonparkersplate.flywheelsites.com/2014/11/celery-gruyere-gratin-and-roasted-radishes-with-rosemary-brown-butter/

Sauteed Red Chard and Roasted Sweet Baby Broccoli

Sauteed Chard

My friend and the fabulous food and lifestyle expert, Chadwick Boyd, is back in the Atlanta Plugged In kitchen this week, cooking up delish with Josie’s Organics.  How cute are we, by the way??!

chadwick chard

Today, he’s making Sautéed Red Chard and Lemon Baby Broccoli.  This is especially inspiring for me, because vegetables are the LAST thing I think about when preparing meals….I can’t tell y’all how many times I’ve sat down to dinner with JP and he’s like,  “Um, babe?  Did you forget to make a vegetable??”  Uh, yeah….I did.  I will not have that excuse again, because these recipes are ah-mazing!

broccolini

Red Chard and Roasted Sweet Broccolini

Ingredients

    For the chard
  • 2 bunches Josie’s Organics red leaf chard, washed, stems removed and chopped into 1-inch pieces; leaves roughly chopped
  • 2 Tablespoons olive oil
  • 6 strips bacon, chopped
  • 2 large cloves garlic, finely chopped
  • ¼ cup dry red wine
  • ½ cup golden raisins
  • ½ teaspoon crushed red pepper
  • Sea salt and fresh ground pepper to taste
  • For the broccolini
  • 1 bunch Josie’s Organic sweet baby broccoli, washed and trimmed; leaves removed, chopped and set aside for the gremolata
  • 1 lemon cut into 1/8-inch slices
  • 2 Tablespoons extra virgin olive oil
  • Kosher salt and fresh ground black pepper
  • For the gremolata
  • ¾ cup pecans, toasted and finely chopped
  • 4 large garlic cloves, minced
  • Zest plus juice of 1 large lemon
  • ½ cup (packed) Josie’s Organics Italian flat leaf parsley, finely chopped
  • 1 cup Parmesan cheese, finely grated
  • 2 Tablespoons unsalted butter, melted
  • ½ teaspoon Kosher salt (add more to taste if needed)
  • ½ teaspoon fresh ground black pepper (add more if desired)

Instructions

    For the chard
  1. Heat olive oil in a large skillet to medium-high. Add bacon and cook until crisp, about 10 minutes. Remove with a slotted spoon and drain on a few layers of paper towel.
  2. Reduce heat to medium and add garlic to skillet. Stir until soft, 1-2 minutes. Place chard stems in skillet. Stirring frequently, cook until just tender, about 3 minutes. Transfer stems to a dish or bowl and set aside.
  3. Increase heat to medium-high. Add chard leaves to skillet in small batches, stirring with a wooden spoon until they start to wilt, about 3 minutes. Pour red wine over chard and cook another 2-3 minutes until the wine begins to evaporate and the leaves soften completely yet remain green. Add stems, raisins and red pepper. Toss well and season with salt and pepper to taste. Place on a platter and top with bacon.
  4. Serve immediately.
  5. For the broccolini
  6. Place sweet baby broccoli and lemon slices on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until tender and slightly browned, about 15-20 minutes. Remove from oven and place on a platter or in a shallow serving dish.
  7. While sweet baby broccoli is roasting, mix together broccoli leaves, pecans, garlic, lemon zest, parsley, parmesan, salt and pepper. Drizzle lemon juice and melted butter over mixture and mix well.
  8. Sprinkle gremolata over sweet baby broccoli and lemon slices, serve.
  9. DRESS IT UP! Sometimes an occasion feels even more like a celebration with extra fancy ingredients. Try swapping the pecans for Marcona almonds or macadamias. You can also quickly turn the gremolata into a baked crumble—just place the sweet baby broccoli and lemons in a deeper baking dish, generously top with gremolata, add a few pats of unsalted butter and pop it back into the oven until melted and browned.
http://whatsonparkersplate.flywheelsites.com/2014/11/sauteed-red-chard-and-roasted-sweet-broccolini/

Hoisin Glazed Spare Ribs with Roasted Radishes

RibsI can only take partial credit for this recipe duo— my friend and fave culinary King, Chadwick Boyd provided the roasted radish recipe.

Wait, I know what you’re thinking…..”Are roasted radishes REALLY good?”  In a word, ABSOLUTELY.  They take on the flavor and texture of roasted potatoes with a little bit of a peppery kick.  They’re also low-carb, ya’ll!  You can check out Josie’s Organic’s site for more awesome veggie recipes.  Chadwick will be in the kitchen with me on Atlanta Plugged In the entire week of November 17th, so tune in for lots of delish.  I was so blown away by his healthy, (but still decadent) vegetable recipes that I planted a big fat kiss on him while we were cooking together!  Teaser: That Rosemary, kale and white bean salad in the pic below is ah-mazing.

Chadwick kiss

Speaking of lip smacking, let’s talk ribs.  They’re super easy– you marinate them overnight, and pop them into the crockpot for 6-8 hours on low.  You don’t even add the marinade to the crockpot– you just prop them upright against the sides of the pot and they get fall off the bone tender.  Brushing them with hoisin sauce and broiling them for just a few minutes before serving adds that crusty, caramelized outer coating that is to die for.

Hoisin Glazed Spare Ribs with Roasted Radishes

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Ingredients

    For the roasted radishes
  • 1 bunch radishes, washed, roots and stems/leaves removed and set aside*, cut in half
  • 2 Tablespoons olive oil
  • ¾ teaspoon Kosher salt
  • 3 Tablespoons unsalted butter
  • 2 Tablespoons fresh rosemary, finely chopped
  • For the ribs
  • 2 full rack of spare ribs, fat trimmed
  • 3/4 cup soy sauce
  • 2 Tb brown sugar
  • 3 scallions chopped
  • 2 Tb fresh ginger
  • 3 Tb rice vinegar
  • Hoisin sauce for glazing
  • 1 Tb orange zest

Instructions

    For the radishes
  1. *Radish leaves tend to be extra gritty. Rinse thoroughly in cold, clean water and let rest on layers of paper towels to dry.
  2. Preheat oven to 425°.
  3. Toss radishes in olive oil and salt in a medium mixing bowl.
  4. Place cut side down on a large baking sheet. Roast in the oven for 25-30 minutes until cut sides just begin to brown and radishes are tender with a knife.
  5. Five minutes before the radishes finish roasting, prepare the brown butter sauce. You want it hot to wilt the radish tops.
  6. Heat a skillet on medium-high heat until hot. Add butter. It will immediately sizzle and foam. Stir with a wooden spoon for 4-5 minutes. The butter will begin to darken. Add rosemary. The butter will crackle and foam again and release the fragrance of the rosemary. Continue to cook another 3-4 minutes until it turns a beautiful, deep brown color yet not burned. Remove from heat.
  7. Place the radishes and leaves in a large mixing bowl. Pour over the brown butter and gently toss. Place on a platter. Season with salt and pepper.
  8. Serve immediately.
  9. DRESS IT UP! If you’re planning a brunch or dinner party, you can easily double or triple this recipe to serve a large group of guests. The pinkish red radishes and bright green leaves look particularly stunning on a big white platter. They are sure to turn heads on your buffet or at the table. Different salts, like Pink Himalayan or truffle salt, are a great way to finish it off.
  10. For the ribs
  11. Mix soy sauce, brown sugar, scallions, ginger and rice vinegar together until combined. Put ribs in a Ziplock bag and pour sauce in to cover ribs. Keep in fridge overnight.
  12. Discard sauce and put ribs upright in the crockpot. Turn on low for 6-8 hours.
  13. Remove ribs from crockpot and put on a baking sheet. Add orange zest to hoisin sauce.
  14. Brush top of ribs with hoisin sauce so they are totally coated and put under the broiler (on High) for 3-4 minutes until they crisp us and sauce caramelizes. (Make sure ribs are about 6-8 inches from broiler so they really get some heat).
  15. Serve with additional sauce on the side.
http://whatsonparkersplate.flywheelsites.com/2014/11/hoisin-glazed-spare-ribs-with-roasted-radishes/

Peanut Butter Curry Dip for Veggies

veggie dipBy now, you guys know that I’m kinduvasnob in the kitchen.  As in, there’s a little bit of groan when I have to feature “somebody else’s recipe.”  But, I am in awe of another blonde culinary goddess in the kitchen….my new friend and kitchen partner, Sherry Coleman Collins.

sherry

Sherry is a registered dietician with the National Peanut Board, super Mom to an adorable 14 month old, and she joined me in the Atlanta Plugged in Kitchen to whip up some imaginative peanut butter dishes.  You’ll never go ranch again once you taste this dip….it’s the shiznittabam, just sayin’.  Stay tuned for more of Sherry’s showstopper recipes next week– and videos too!

Peanut Butter Curry Dip for Veggies

" title="Peanut Butter Curry Dip for Veggies" alt="Peanut Butter Curry Dip for Veggies" />

Ingredients

  • 1 cup plain Greek yogurt
  • 1 cup creamy peanut butter
  • 2 tsp fresh grated ginger
  • 3 tsp curry powder
  • ½ tsp salt

Instructions

  1. Mix all ingredients and chill 1 hour or more to allow flavors to marry.
  2. Serve with fresh vegetable crudité.
http://whatsonparkersplate.flywheelsites.com/2014/10/peanut-butter-curry-dip-for-veggies/

 

 

Seared Duck Breast, Roasted Fall Root Vegetables, Herb Raspberry Vinaigrette

duck salad

I had a chance to cook up some “duck delish” with Chef Michael Deihl, to promote the Cheer for Children Gala next weekend.  Duck can be super intimidating, but cooked the right way (always medium rare, y’all!) it is the perfect protein.  Chef D combined it with root veggies and a yummy raspberry vinaigrette— scrumptious!  And it’s all for such a great cause.  For more info on the event, you can check out the site here.

Seared Duck Breast, Roasted Fall Root Vegetables, Herb Raspberry Vinaigrette

Ingredients

  • 5 Duck breasts (remove skin)
  • 4 heads Baby lettuces (washed and patted dry)
  • 3 carrots, peeled and cut diagonally
  • 2 golden beets, peeled and cubed after roasting
  • 3 parsnips, peeled, cut diagonally
  • 2 tomatoes, seeded and diced
  • 1 Tb fresh basil chopped
  • 2 Tb fresh cilantro, chopped
  • 1 jalapeno, sliced
  • 2 cloves garlic, crushed
  • 1 shallot, diced
  • 1 cup raspberries
  • 2 oz raspberry vinegar
  • 1 tsp dijon mustard
  • salt and pepper to taste

Instructions

  1. Remove skin from raw duck breast and render skin to clarify duck fat.
  2. Marinate duck breast in 2 oz olive oil with cilantro, jalapeno and garlic for 2 hours.
  3. Remove duck breast from marinade and sear in rendered duck fat on both sides until browned. Remove to paper towel.
  4. Roast duck breast in 400 degree oven for 5-7 minutes until medium rare. Let rest to room temperature.
  5. Toss carrots, parsnips and golden beets in olive oil and salt and pepper. Place in 375 degree oven for 30 minutes and roast until tender. (Beets will need a total of 1-2 hours to roast, so start earlier).
  6. Mix tomatoes, shallots, dijon, basil, vinegar, olive oil and salt and pepper and let sit for 30 minutes.
  7. Strain tomato mixture and add to raspberries. Puree in a blender or food processor.
  8. Slice duck breast thin, on the bias.
  9. Taste everything and check seasoning.
  10. Arrange lettuce leaves, top with duck breast, add tomato and root vegetable mixture. Drizzle duck breast and lettuce with raspberry vinaigrette.
http://whatsonparkersplate.flywheelsites.com/2014/10/seared-duck-breast-roasted-fall-root-vegetables-herb-raspberry-vinaigrette/

Roasted Corn and Muscadine Salsa

muscadine grapes

Muscadines are a southern favorite, y’all!  They’re the grape of the south, most famous for being the base for sweet, muscadine wine.  I had the opportunity to partner with the North Carolina Muscadine Association to learn the whole process—  from vine to wine!  I spent the day in Monroe, North Carolina, at Treehouse Vineyards with the Nordans who have made muscadines the family business….They are incredible people and so committed to creating  not just a great product– but an entire muscadine experience at their vineyard.

Parker vineyard

More pics and recipes to come later, y’all!  This salsa is to die for….combining the sweet muscadines with the spicy jalapenos and the smokiness of the corn is slam dunk delish!

Roasted Muscadine Salsa

Ingredients

    For the muscadine and roasted corn salsa
  • 2 cups chopped muscadines (seeds removed)
  • 3 cups chopped fresh tomatoes
  • 2 cups corn cut off the cob and roasted
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped red onion
  • 1 jalapeño chopped (no seeds)
  • juice from 1/2 lime
  • pinch of salt to taste

Instructions

    For the roasted corn and muscadine salsa
  1. Combine ingredients and serve
http://whatsonparkersplate.flywheelsites.com/2014/09/roasted-corn-and-muscadine-salsa/

Gambas al Ajillo (That’s Garlic Shrimp, y’all!)

garlic shrimp

I do call myself a culinary goddess, but there are times when true chefs, the kind that are trained in real culinary school (not just the goddess kitchen!) can actually teach me techniques and about rare ingredients.  In this segment, I got to throw down some delish with Chef Michael Lugo, from Michael’s Tasting Room in St. Augustine, Florida.  Chef Michael introduced me to datil peppers, which I’d never heard of before!  Think habanero– lots of heat, so you only need a little!  Chef Michael was fantastic –and so was his recipe!  See video below for the tutorial…

Gambas al Ajillo (That’s Garlic Shrimp, y’all!)

" title="Gambas al Ajillo (That’s Garlic Shrimp, y’all!)" alt="Gambas al Ajillo (That’s Garlic Shrimp, y’all!)" />

Ingredients

  • 3 Tablespoon of our savory sea salt blend (It is a blend of sea salt, black pepper, rosemary, and citrus zest)
  • 1/2 lb Jumbo Shrimp (We use U15, local St. Augustine shrimp, so it’s around 8 shrimp)
  • Season shrimp to allow flavors to develop before cooking
  • 2 cloves thinly sliced garlic
  • ¼ cup Florida Orange Juice
  • Spanish Olive Oil
  • Datil Peppers
  • Sweet Onion
  • Fresh Italian Parsley

Instructions

  1. Always start by seasoning your pan. Shrimp are very delicate and require minimal cooking, but we want to impact as much flavor into them.
  2. Turn on your skillet to medium high heat. When pan is warm add 3-4 table spoons of olive oil and continue to heat.
  3. Add sliced garlic, be sure and remove as soon as the garlic begins to turn golden. Use a slotted spoon to remove garlic chips, and drain on paper towel for later. Reserve oil for later.
  4. In the same pan add seasoned shrimp and sauté for about 1-2 min on one side without moving too much. Flip shrimp over and add 1 teaspoon of fresh chopped garlic, ½ teaspoon of chopped datils, and ¼ thinly sliced sweet onion.
  5. Remove shrimp after around 1-2 minutes or when they are red and firm, but not well done. Reserve shrimp on plate. Add a tablespoon or 2 of garlic oil to help onions soften. Deglaze pan with Florida orange juice and reduce by ½.
  6. Add shrimp back to pan and allow flavors to meld together. Serve on a plate and top with garlic chips and chopped fresh herbs.
  7. Serve with crusty bread and a cold glass of Albariño, which is one of the best Spanish white wines.
http://whatsonparkersplate.flywheelsites.com/2014/09/gambas-al-ajillo-thats-garlic-shrimp-yall/