SOURCE: North American Olive Oil Association

 

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NEW YORK, NY--(Marketwire - July 24, 2008) - With summer in full swing, it's time to step up your traditional menu with a little Mediterranean flair. It's easy when you start with a well-stocked summer pantry and an array of easy-to-make recipes.

Jean Paul Desmaison, executive chef and co-owner of La Cofradia restaurant in Coral Gables, Fla., recommends starting with a foundation of simple ingredients inspired by Mediterranean cuisine, such as fish, nuts, fruits, vegetables, pasta, fresh herbs and olive oil. These essentials form the basis of the cuisine of his homeland of Peru, where he began cooking at age 7 for his family and relatives. Now, he's sharing his fresh ideas and recipes with adventurous American cooks, and he's created several new easy and tasty recipes on behalf of the North American Olive Oil Association (NAOOA).

"Many people are intimidated by Mediterranean cuisine, but it is really simple, and the light preparation methods allow the true flavors of the fresh ingredients to stand out," explains Desmaison. "The staples -- such as fresh vegetables, herbs, olive oil, cheeses and meats -- may already be stocked in your kitchen. With the right ingredients on hand, it's easy to make a great Mediterranean-inspired meal in minutes."

Olive oil, for example, is the main oil used for a Mediterranean style of cooking, because it has such a wide variety of flavors and uses, and it's heart-healthy. "In my own restaurant, when I need a cooking oil, all I use is extra virgin olive oil," Desmaison says.

The first pourable oil recognized by the Food and Drug Administration (FDA) as heart-healthy, olive oil offers a healthier alternative to heavy salad dressings, and the variety of flavors work well for creating a range of marinades for fish, poultry and vegetables. Even when used in dessert recipes, olive oil enhances the flavors and can replace butter or margarine in some dishes.

The new recipes Desmaison has developed for the NAOOA are easy to prepare, flavorful and offer a range of ideas featuring light and fresh flavors that can be prepared quickly for family meals or entertaining. Try this simple salad for a meal starter or a lighter entrée. You can easily replace the arugula with other favorite salad greens or spinach. For more ideas, go to www.aboutoliveoil.org.

Shrimp Salad with Arugula and Toasted Almonds

Prep. Time:  15 minutes
Cook Time:   10 minutes
Ready In:    30 minutes

Orange Vinaigrette Dressing
2 cups fresh (not from concentrate) orange juice
1/2 to 3/4 cup extra virgin olive oil
1 tablespoon rice vinegar
Dash salt

Salad
2 tablespoons extra virgin olive oil
16 jumbo shrimp, shelled and deveined
1/2 teaspoon garlic pepper, if desired
1/3 cup slivered almonds, toasted if desired*
4 cups lightly packed baby arugula
2 seedless oranges peeled and cut into thin wedges

Place orange juice in medium saucepan; bring to boil over medium-high heat.
Continue cooking until mixture is very thick about 10 minutes, stirring
frequently. Remove from heat; slowly whisk in 1/2 cup olive oil and rice
vinegar.  Whisk in additional olive oil, if needed, to desired consistency
for drizzling.  Set aside.

Meanwhile, heat 2 tablespoons olive oil over medium heat.  Sprinkle shrimp
with garlic pepper if desired; add shrimp to skillet.  Cook, turning
occasionally, until shrimp are opaque in center, 6 to 9 minutes.

Place arugula evenly on 4 serving plates.  Arrange shrimp and orange slices
around arugula.  Sprinkle with almonds; drizzle with orange vinaigrette.

4 servings

Recipe created by Chef Jean Paul Desmaison for the North American Olive Oil Association, 2008