08 Sep 2016
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Ceviche with Blood Orange Olive Oil

    Ingredients: 1 White onion, thinly sliced 1 lb Skinless, boneless, fresh white fish 1 tsp Kosher salt, plus extra to season 6 Limes juiced 2 tbsp Jalapeno White Balsamic ½ Orange, juiced 2 Jalapeno, seeded and diced ½ bunch Cilantro, cleaned, picked and chopped 2 tbsp. Liquid Gold Blood Orange Olive Oil for drizzling   Tortilla chips for serving     Directions: Put the chopped onion into ice water, soak for 5 minutes and drain well. Cut the fish into ½-inch cubes. Add the citrus juices, salt, vinegar, jalapeno and onion, and mix gently. Marinade for 10 minutes. Check the...

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02 Feb 2016
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Roasted Parmesan Chipolte Garlic Shrimp

      Ingredients:   1 lb. Raw shrimp, peeled and deveined 2 Tbsp. LG Harissa Olive Oil 4 Garlic, minced ¼ cup Grated parmesan cheese   Salt & pepper to taste   Chopped Cilantro for garnish   Juice of half a lime     Directions:   Begin by preheating your oven to 350 degrees F. Coat a baking sheet with nonstick spray. In a bowl toss shrimp with Harissa olive oil, garlic, parmesan, salt and pepper. Place the shrimp in a single layer on the baking. Place the pan of shrimp in the oven and roast the shrimp until just pink,...

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21 Jan 2016
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Spanish Shrimp with Garlic Bread Sauce

    Ingredients: ½ cup Liquid Gold Extra Virgin Olive Oil 3 Cloves garlic 1 Slice crusty white bread, crust removed 2 cups Broth of your choice 2lbs. Large shrimp 1 cup Almonds ¼ cup Fresh parsley, chopped     Directions: Heat the oil in a large skillet over medium heat. Add the bread to the oil in the pan. Fry for a few minutes on each side until golden brown and crispy. Place on a paper towel lined plate to cool. Turn the heat off on the oil. Place the fried bread in a food processor and pulse until crumbs form....

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