eGourmet Recipes

Yield:  8 Servings

5      Tablespoons Kinloch Pecan Oil
½     Cup Fresh Lemon Juice
1½   Cups Minced Onions
1½   Tablespoons Grated Lemon Zest
3      Cups Uncooked Long Grain White Rice
¾     Teaspoon Pepper
3      (14 oz) Cans Chicken Broth
Salt to Taste

Heat Kinloch Pecan Oil in a large heavy saucepan over medium heat.  Add the onions and sauté for 10 minutes or until tender.  Add the rice and sauté for 2 minutes.  Stir in the broth, lemon juice, lemon zest and pepper.  Bring to a boil, stirring occasionally.  Reduce the heat to low and cover.  Simmer for 20 minutes or until the rice is tender and the liquid is absorbed.  Removed from the heat and let stand for 5 minutes.  Season with salt.

1 Lb medium shrimp – peeled and deveined

Seasonings to taste

Kinloch Plantation Pecan Oil

Fresh lemon or lime

Combine shrimp with seasonings.  Add 2 Tbs of Kinloch Plantation Pecan Oil to a large skillet on medium-high heat.  Add shrimp and cook until light pink.  Turn once.  Be careful not to overcook.

Serve as an appetizer with cocktail sauce, catsup and/or Remoulade Sauce.  They are delicious without any sauce too!!

Preheat oven to 375°. In a large mixing bowl, stir together the olive oil, butter, and garlic. Add bread cubes and quickly toss to coat. Pour out in a single layer onto a greased baking sheet. Sprinkle with Dried Italian Seasoning and kosher salt. Bake in oven for 10 to 12 minutes until crisp and golden brown, stirring occasionally. Remove from oven and let cool completely. Store in an airtight container.

Recipe courtesy Molly Fowler, The Dining Diva