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  • All Year
  • 20-30 min
  • Serves 4-5

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Jalapeño White Balsamic Vinegar

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Shrimp and Rice in Green Masala

Spicy and bright!

Ingredients

  • 1/2 C + 2T Saratoga Olive Oil Varietal EVOO
  • 3 in Piece of ginger, peeled and grated
  • 4 Garlic cloves, minced
  • 1/2 T Jalapeño Balsamic
  • 1/2 T Coconut Balsamic
  • 8 Jalapeño chilies, seed and rib removed, chopped
  • 1 t Cardamom seeds
  • 1 t Ground turmeric
  • 1 t Coriander seeds
  • 2 T Premium White Balsamic
  • 12-16 Jumbo shrimp

Directions

  • 1. Sauté ginger, garlic and jalapeño over medium heat until garlic turns slightly brown.
  • 2. Add remaining spices and sauté another minute or until fragrant.
  • 3. Deglaze with Coconut and Jalapeño Balsamic and reduce by half.
  • 4. Transfer to a blender, add vinegar and blend to combine. On a low setting, slowly add remaining Olive Oil to emulsify.
  • 5. Quick sauté the shrimp. Serve with sauce.
  • 6. Rice can be mixed with all other ingredients, or served on the side, depending on preference.

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Shrimp and Rice in Green Masala

  • All Year
  • 20-30 min
  • Serves 4-5

Spicy and bright!

Ingredients

  • 1/2 C + 2T Saratoga Olive Oil Varietal EVOO
  • 3 in Piece of ginger, peeled and grated
  • 4 Garlic cloves, minced
  • 1/2 T Jalapeño Balsamic
  • 1/2 T Coconut Balsamic
  • 8 Jalapeño chilies, seed and rib removed, chopped
  • 1 t Cardamom seeds
  • 1 t Ground turmeric
  • 1 t Coriander seeds
  • 2 T Premium White Balsamic
  • 12-16 Jumbo shrimp

Directions

  • 1. Sauté ginger, garlic and jalapeño over medium heat until garlic turns slightly brown.
  • 2. Add remaining spices and sauté another minute or until fragrant.
  • 3. Deglaze with Coconut and Jalapeño Balsamic and reduce by half.
  • 4. Transfer to a blender, add vinegar and blend to combine. On a low setting, slowly add remaining Olive Oil to emulsify.
  • 5. Quick sauté the shrimp. Serve with sauce.
  • 6. Rice can be mixed with all other ingredients, or served on the side, depending on preference.