We recently had a wonderful story released about our Cooking and Gardening Classes in the San Antonio Express News.
The Express News food editor, Karen Harem, attended the Growing & Cooking with Edible Flowers class. Since then, we held a Tapas class and wanted to share some of the information with you and one of the recipes that Bill & Terry made.
According to class instructor Terry Thompson-Anderson the dish “meets all my requirements for a successful party food – it’s visually pleasing; it’s made from ingredients that folks are familiar with (men, especially, tend to shy away from party munchies with ‘mystery ingredients’). And it’s mighty tasty.”
Chilled Shrimp with Spicy and Cool Dipping Sauce
- 3 canned Chipotle Chilies in Adobo Sauce
- 1 tablespoon Adobo Sauce from the chilies
- 1-1/2 cups sour cream
- ¼ cup minced fresh cilantro
- 3 tablespoons fresh lime juice
- 1-1/2 teaspoons salt
- ½ of a medium cucumber (about 5 ounces), peeled, pulp and seeds removed
Makes 2 cups of dipping sauce.
Combine all ingredients except shrimp in work bowl of food processor fitted with steel blade and process until smooth. Refrigerate, covered, until ready to serve.
Transfer the dip to a serving bowl and arrange the boiled shrimp around the bowl.