Turn to ‘Slurp’ when planning your next bash
When’s the party?
“Slurp” will have you making excuses to have one. In fact, page 3 supplies 10 good reasons for a cocktail party in case you’re short of ideas of your own.
The recipes are short, the pictures are splashy and fun. Don’t worry, the authors also have graciously included 10 tips for curing a hangover.
Here are a few recipes from the book.
Sangria
From “Slurp” by Nina Dreyer Hensley, Jim Hensley and Paul Lowe
1 (750 milliliter) bottle Rioja red wine
3 tablespoons sugar
1.5 ounces Cointreau
1.5 ounces lemon juice
Ice cubes
Lemon and lime slices
Fresh mint, for garnish
Pour the red wine, sugar, Cointreau and lemon juice into a pitcher and stir really well. Add ice and the slices of lemon and lime. Garnish with mint and serve.
Yield: About 33 ounces, or 6 servings
Nutrition per serving: Unable to calculate.
Gazpacho with Shrimp
From “Slurp” by Nina Dreyer Hensley, Jim Hensley and Paul Lowe
1/2 seedless cucumber
1 red bell pepper
1 jalapeno
1 small red onion
2 tablespoons chopped cilantro
1 cup tomato juice
2 tablespoons olive oil
2 tablespoons lime juice
Salt
Freshly ground black pepper
8 marinated shrimp (recipe follows)
Chop all the vegetables and place them in a food processor with the cilantro, tomato juice, olive oil and lime juice. Process until smooth. Add salt and pepper to taste. Chill the soup and pour into glasses. Serve with a marinated shrimp skewered on each glass.
Yield: 8 servings
Approximate nutrition per serving, without shrimp: 50 calories, 3.5 grams fat (no saturated fat, 59 percent fat calories), less than 1 gram protein, 5 grams carbohydrate, less than 1 milligram cholesterol, 1 gram dietary fiber, 77 milligrams sodium.
Shrimp with Coriander and Lime
16 medium shrimp
16 bamboo skewers, soaked in water for 30 minutes
Juice of 1 lime, plus additional for serving
2 teaspoons Asian fish sauce
2 tablespoons chopped fresh coriander (cilantro)
1 teaspoon grated fresh ginger
Wash the shrimp, shell and devein, leaving the tails intact. Thread one shrimp lengthwise on each skewer. Put on a plate and sprinkle with lime juice, fish sauce, cilantro and ginger. Let shrimp marinate in the refrigerator at least 1 hour and then grill for 30 seconds on each side. Squeeze a little lime juice over them and serve warm.
Yield: 8 servings
Nutrition per serving: 16 calories, less than 1 gram fat (no saturated fat, 10 percent fat calories), 3 grams protein, less than 1 gram carbohydrate, 22 milligrams cholesterol, no dietary fiber, 138 milligrams sodium.