Cumin Crusted Shrimp With Black Bean Mango Salsa & Kitchenique Cookbook Giveaway
February 16, 2012 by Susan Benton
The Emerald Coast has many treasures and one of those is Kitchenique, owned and operated by local South Walton resident, Vicki McCain.
Celebrating more than 25 years in business, Kitchenique is the region's premier cooking school and gourmet retail specialty pantry, located at City Market, Destin. Though McCain teaches many of the cooking schools classes herself, she also relies on local and regional chefs to entertain eager students in the store’s custom-designed teaching kitchen.
The classes offered at Kitchenique accommodate its growing and diverse clientele, and are filled with tourists, foodies, and many repeat local customers. TripAdvisor.com has named Kitchenique as one of the top twenty Things To Do in Destin.
Recently, McCain came to my home to show off her cooking skills, and her newly released cookbook called Kitchenique – Great Food & Friends. She prepared two incredible recipes, Pan Seared Cumin Crusted Shrimp with Black Bean Mango Salsa, and Paneed Chicken with Pecan Meuniere Sauce.
I sat down with McCain over a delightful lunch to discuss her new cookbook. McCain said she is proud to have the book complete, as it has long been a dream of hers to share her gourmet and family recipes with her students.
The book is described as a “cook’s book with no fancy pictures but lots of good recipes.” It is constructed with a 3-ring binder so that recipes can be added easily. A Chef’s Collection of recipes is in the works from those chefs that have taught in the school, as well as a Lagniappe category for future additions.
When writing the book, McCain drew inspiration from childhood memories growing up in New Orleans, and from her French-Italian neighbor, and mentor, Miss Boutte’.
The cookbook is full of helpful tips and notes, and is broken down into Appetizers, Salads & Dressings, Gumbo & Soups, Vegetables & Side Dishes, Main Dishes and Desserts.
You can purchase your copy of Kitchenique – Great Food & Friends by visiting the store located at 36150 Emerald Coast Parkway ; Suite 111 in Destin, approximately ¼ mile east of the Mid Bay Bridge, or call Kitchenique at (850) 837-0432, and have the book shipped to you! Visit Kitchenique’s website to register for upcoming cooking classes, www.Kitchenique.com.
Pan Seared Cumin Crusted Shrimp with Black Bean Mango Salsa
Serves 4-6 as an appetizer
1 lb 16-20 count shrimp
White pepper to taste
Cumin seed powder to taste
Grapeseed oil to coat pan
Peel shrimp leaving tail in tact. Make a shallow cut on the back of the shrimp to remove the vein. Pat dry.
Place shrimp in a bowl and toss with cumin.
Heat oil in a large non-stick pan over medium heat. When pan is hot, add shrimp cooking one minute on each side. Serve over Black Bean Mango Salsa.
Black Bean Mango Salsa:
1 can black beans, rinsed and drained
1/2 cup red bell pepper, finely minced
1/2 cup red onion, finely minced
1 large jalapeno, seeded and finely minced
2 cups chopped fresh or frozen mango
1 cucumber peeled, seeded and minced
2 cloves of garlic, pressed
1/4 cup chopped cilantro
1/2 fresh lime, juiced
1/2 teaspoon cumin seed powder
1 tablespoon grapeseed oil
2 tablespoons champagne vinegar or light white vinegar
1/2 teaspoon sea salt
Combine all ingredients in a bowl and toss well. Refrigerate for 2-3 hours before serving or overnight.