Reem Acra resort 2014

Shrimp Salad Pitas
Makes 4 Sandwiches
1/2 small red onion, finely chopped
1 1/2 pounds medium shrimp, peeled, deveined and halved crosswise
2 tablespoons extra-virgin olive oil
1/2 teaspoon hot paprika
Kosher salt and freshly ground pepper
1/2 cup 2% Greek yogurt
1 medium carrot, coarsely grated
1 Kirby cucumber, halved lengthwise, seeded and thinly sliced
1 tablespoon chopped fresh dill
1 lemon
4 whole-wheat pitas
8 Bibb lettuce leaves

Preheat the broiler. Soak the chopped onion in a bowl of cold water while you prepare the shrimp.
Toss the shrimp with the olive oil, paprika, 1/4 teaspoon salt, and pepper to taste on a rimmed baking sheet. Spread in an even layer and broil until the shrimp are opaque, about 4 minutes. Transfer to a bowl and let cool. Wash and dry the baking sheet.
Drain the onion and add to the shrimp along with the yogurt, carrot, cucumber, dill, and salt and pepper to taste. Grate in 1 teaspoon lemon zest and squeeze in about half of the lemon juice.
Lay the pitas on the baking sheet and toast under the broiler. Cut the pitas in half and fill with the lettuce and shrimp salad.

Grilled Ribs with Cherry Cola Barbecue Sauce

5 to 6 lb pork baby back ribs
1 teaspoon seasoned salt
1 teaspoon garlic pepper blend
1/2 teaspoon ground ginger
1 cup barbecue sauce
1 can (12 oz) cherry cola
1/4 cup cherry preserves
1/2 teaspoon ground mustard
1 to 2 teaspoons buffalo wing hot sauce or other hot sauce
Heat oven to 350°F. Cut ribs into serving-size sections. Rub ribs with seasoned salt, garlic pepper and ginger. Place ribs in 15x10x1-inch pan, overlapping slightly. Bake uncovered about 1 hour 30 minutes or until tender.Meanwhile, in 2-quart saucepan, mix barbecue sauce, cola, preserves, mustard and buffalo wing sauce. Heat to boiling; reduce heat to medium-low. Simmer uncovered 30 to 40 minutes, stirring occasionally, until flavors are blended and sauce is slightly thickened.Heat coals or gas grill for direct heat. Cover and grill ribs over medium heat 10 to 15 minutes, turning and brushing occasionally with barbecue sauce mixture to glaze.Heat remaining barbecue sauce mixture to boiling; boil and stir 1 minute. Serve sauce with ribs.
Precooking the ribs in the oven or microwave shortens the grilling time, helps tenderize the meat and removes some of the fat.

You can use regular cola instead of the cherry cola if you like.

Clark Bockelman


KURV Magazine #28 (+) photographer: Marco Trunz Amanda Norgaard

Nickname: Lena. Female. 22. Canadian. University student.

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