Brazilian Shrimp Salad + A Giveaway!

While I admit that I have zero interest in soccer, one thing I did love about the World Cup was that it seemed to get people excited to explore new international recipes and flavors.

As the host country, Brazil definitely (rightfully!) got the most culinary attention, and I loved being able to read about different Brazilian recipes and cocktails that people were enjoying while watching the games.

To keep the momentum going, the folks at McCormick asked me to create a recipe featuring the Bahian Seasoning Blend, or Tempero Baiano--a traditional Brazilian spice and herb mix that's used as a base in many local recipes, and which has been getting a lot more attention lately. (Think of it as Brazil's local equivalent to an Indian garam masala or Chinese five spice.)

Containing oregano, smokey cumin, fragrant white pepper, and heat from ground cayenne, it's a flavorful blend that adds instant kick to any dish, but is also super simple to make using these very easy to find spices.

I include the proportions below for this recipe, but I totally recommend multiplying it, and making a big batch to use while cooking. You can use it on grilled meats, sauces, dips, and even salad dressings!

Since it's summer (and hot!) I decided to make a Brazilian-inspired shrimp salad using the spices, and some other fresh seasonal flavors.

With a creamy dressing and lots of color from fresh peppers and scallions, it's a bright and flavorful dish that's perfect for entertaining.

(I like serving this one with large corn chips or sliced bread on the side for dipping.)

It also makes AMAZING sandwiches--try stuffing it into warm, toasted hot dog buns for a twist on the classic lobster roll, or wrap it up inside a tortilla for an easy picnic lunch.

You can even serve it as a main course for lunch or a light dinner by piling it over salad greens like I did here.

As part of this campaign, McCormick is giving away a $50 McCormick 125th Anniversary Prize Pack containing spices, a McCormick recipe book and a canvas tote.

To enter to win, all you have to do is comment below with one of you favorite flavor stories of the season--whether that's a scoop of tart lemon ice cream or a juicy burger or a dish you remember from childhood. Tell me about the best thing you've enjoyed at home or while traveling and be sure to include the hashtag #flavorstory with your comment.

For ever story shared, McCormick (who are currently celebrating their 125th anniversary!) will also donate $1 to United Way (up to $1.25 million) to help those in need around the world.

And to read and share more fun food and flavor stories, visit

RULES: US residents only. All entries must be in by 5PM EST on August 1st. One winner will be randomly selected and contacted via email.

This post is sponsored by McCormick. Thank you for supporting companies like McCormick who make it possible for me to keep creating great content and recipes for you.

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Brazilian Shrimp Salad
Serves 6

2 1/2 pounds small (salad) shrimp, cooked, peeled, and deveined
3/4 cup mayonnaise
1/4 cup plain yogurt
Zest and juice of 1 whole lemon
2 3/4 teaspoon Bahian Blend spice mix (see below for recipe)
1/2 red bell pepper, finely diced
1/2 yellow or orange bell pepper, finely diced
1/3 cup sliced scallions

For the Bahian Blend
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground white pepper
1/4 teaspoon ground cayenne


Place shrimp in a large bowl
In a separate small bowl, whisk together mayonnaise, yogurt, lemon, Bahian Blend, and kosher salt.

Add dressing to the shrimp along with the diced peppers and scallions. Toss to combine, then cover with plastic wrap and let chill and marinate at least two hours.

Serve shrimp salad with chips as an appetizer, in hot dog buns as sandwiches ("lobster roll" style), or on top of greens as a main course.

Fresh Strawberry Sorbet with Dark Chocolate Chunks

Hey, summer!

I'm loving life these days. Few things make me happier than sun and heat and being near water, and I'm just soaking it all in as much as I can with a delicious balance of work and play.

Last week I was up in Vermont cooking for a fabulous yoga retreat, and came back with a mile-high stack of new recipes and photos to share with you. Among them was this gloriously easy Fresh Strawberry Sorbet with Dark Chocolate Chunks.

It has just 5 ingredients (!!) and is the easiest thing ever to make--basically, just puree and churn! 

Make it now, when the strawberries are extra glorious. I swear it's like eating chocolate-covered strawberries by the spoonful.

This sorbet is based on an easy method from the River Cafe in London. The trick is to puree a whole lemon (rind and all!) with the strawberries and sugar. It adds gorgeous brightness and a hint of floral to the final sorbet. I often think sorbets are just way too sweet, but this one is absolute perfection.

You do need an ice cream maker for it, but if you don't have one, you can also freeze the puree in popsicle molds to make delicious ice pops!

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Thanks for reading!     

Fresh Strawberry Sorbet with Dark Chocolate Chunks
Makes about 1 3/4 quarts

2 large whole lemons, washed
2 cups granulated sugar
2 pounds strawberries, hulled and washed
1/2 teaspoon kosher salt
1 cup dark chocolate chunks

Take one whole lemon and chop it up, removing the seeds, but keeping everything else (the peel, pulp, and juice). Add all that to the food processor along with the sugar, and puree until very smooth.

Juice and zest the second lemon and add to the food processor (discard the pulp, seeds, and pith from this one).

Add the hulled strawberries and salt, and puree with the lemons and sugar. Pour puree into your ice cream maker, and churn according to directions. Add the chocolate chunks during the last 5 minutes of the churning process.

The sorbet will be soft-serve texture at this point. Transfer to an air-tight container, and freeze at least 4 hours or until firm.

Vegan Roasted Tomato Crema

This simple creamy dip or sauce is one I make when cooking for vegan friends. It's wonderful served over tacos or roasted vegetables, as a dip for chips, or even as a spread in wrap sandwiches.

To make this extra creamy, make sure to use silken tofu, which is more delicate and will give the crema a light texture. Note that if you don't eat soy, you can also use coconut yogurt in place of the tofu.

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Vegan Roasted Tomato Crema
Makes about 3 cups

6 roma tomatoes, cut in half lengthwise
2 garlic cloves, minced
olive oil
1 teaspoon black pepper
1/2 teaspoon kosher salt
1/2 pound silken tofu (half a typical package)
1/3 cup full-fat coconut milk
1 teaspoon ground cumin
1/4 teaspoon ground cayenne

Preheat oven to 425 degrees. Place tomatoes cut-side up on a baking sheet. Drizzle tomatoes with olive oil and sprinkle with minced garlic, pepper, and salt. Roast 15-20 minutes, or until tender. Remove from oven and let cool.

Combine tomatoes, along with any juices from the pan, silken tofu, coconut milk, and spices in the blender and puree until very smooth. Season with kosher salt and black pepper to taste. Then transfer to a bowl, cover, and chill until serving.

Variations: feel free to add fresh herbs, additional garlic cloves, or other spices to personalize the flavor.

How to Make Cold Brew

This past weekend I posted a few photos of my DIY cold brew concentrate on Instagram and Facebook, and got so many questions about it, that I decided to write up a quick post on it.

Here's what you do. This recipe makes just slightly less than 1/2 gallon of cold brew concentrate, which is enough for about 12 or so large iced coffees, depending on how strong you like them. You can easily double the recipe if you want more (the concentrate keeps well in the fridge for a couple weeks, or it can be frozen).

Start off with 1/4 lb of espresso ground coffee. Choose whatever kind you like (I've even done this with flavored coffee). Note that some will taste better than others, so play around until you find your favorite.

I'm a big fan of Bustelo, but I suspect that's a nostalgia thing for me.

Combine the coffee and 1/2 gallon of cool filtered water (that's 8 cups) in a large container or pitcher.

Give it a good stir and then cover with a cap or plastic wrap. Leave at room temperature for 8-10 hours.

You don't want to go much more than that as it will get too strong and a bit bitter. I like 8 hours exactly.

Strain the coffee through a cheesecloth set over a fine mesh sieve. This part takes a while, but it's key to avoid grainy coffee. You can also use a French press to strain out the coffee grinds.

Note that I don't have photos of this step because it's messy, and I needed both hands.

[UNRELATED TIP: I save the grinds, mix them with coconut oil, and use them as a body scrub!]

Once strained, transfer to a large seal-able container, and store in the refrigerator. I store mine in a large beverage dispenser with a spigot, for easy pouring.

To make the coffee:

This is all up to taste, but here is what  I like to do:

Fill a glass to the top with ice. Pour in cold brew concentrate until it reaches halfway up the ice-filled glass. If you're adding sweetener, add it now. Note that simple syrup works best here since it will dissolve easily.

Now, add water until it almost hits the top, saving room for milk or cream. Add milk or cream. Give it a little stir, and drink!

Some other ideas:
  • I like to add a little vanilla extract and ground cinnamon to my coffee before I add the water. It's delicious! 
  • I hear that condensed milk is also awesome in this, although I've never tried it myself. 
  • Note that depending on how strong or weak you like your coffee, you should add more or less water or coffee concentrate. Play around until you find what works best for you!

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DIY Cold Brew Concentrate Recipe
Makes 1/2 gallon 

1/4 lb espresso ground coffee
8 cups water

Combine coffee and water in a large container and let steep at room temperature for 8 hours. Strain through a cheesecloth-lined mesh sieve, and chill.

Follow directions above to prepare iced coffee. 

Hummus Cucumber Cup Appetizers

Meet your new favorite healthy summer appetizer idea!

Actually, I admit that this is less of a recipe than it is a method, but it's genius all the same, and once you have it down, you can really make it your own.

First you take a cucumber (I like the long English kind as they're generally pretty uniform all the length down), and remove a few strips of peel. This is totally for decorative reasons, and can ostensibly be skipped, but then you don't get the fancy peeled effect.

Now slice that cucumber into thick 1 1/2" pieces.

Next, you take a melon baller or round measuring spoon, and you scoop out a little well from each slice of cucumber that you can then fill with something delicious.

For this version, I used hummus (store-bought, although you can also easily make your own) and garnished them with some toasted pine nuts and chopped cilantro.

So simple, but these were a huge hit the first time I served them, and disappeared in seconds. It's great when you want to be able to offer a lighter alternative to the typical bread/potato/chip-based apps.

You can really have fun with these, too. Instead of hummus, fill them cucumbers with a fresh yogurt dip like tzatziki, smoked salmon cream cheese, egg salad, or tabbouleh.

Or instead of cucumber, use zucchini that's been cooked until al dente, and fill it with a pesto cream or chopped tomatoes (similar to bruschetta topping).

I always thought melon ballers were kind of a useless tool, but now I just want to scoop the hell out of everything.

Go forth and scoop!

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Hummus Cucumber Cups
Makes 24 appetizers

2 English Cucumbers, cut into 1 1/2" thick rounds
Kosher salt
1 10oz container hummus (or about 1 1/2 cups of your favorite homemade hummus)
1/2 cup pine nuts, toasted
Finely minced parsley, for garnish

Use a melon baller or round measuring spoon, scoop out the center of each cucumber to form a hollow. Season with kosher salt, and then fill each cucumber with a teaspoon or two of hummus.

Garnish with pine nuts and parsley, and an additional sprinkle of salt.

Arrange on a platter and serve immediately.

(For advance preparation, peel, cut and scoop the cucumber cups, but do not season. Store up 12 hours in an air-tight plastic bag or container then fill just before serving.)