Shrimp Lemongrass Tzatziki Dip

Lemongrass Tzatziki Seared Salmon with Lemongrass Tzatziki Tomato Salad Shrimp Lemongrass Tzatziki Dip Grilled Lamb Loin Chops and Eggplant with Lemongrass Tzatziki Stan Frankenthaler's Pan-Seared Ponzu Scallops with Lemongrass Tzatziki-Herb Salad WINE NOTES Naia Verdejo: The Rueda region produces light, fresh and very crisp whites from the verdejo grape. Slightly herby but full of citrus lemon peel, this is a great wine for dishes that combine rich and light with hot and cold. William Knuttel Cabernet Sauvignon: Some great wine makers are creating their own ‘retirement’ wines. Usually they are fairly inexpensive, from more interesting regions and are crafted by legends. Cabernet and lamb are meant to be together, especially with the dark, smoky jammy fruit of this wine with dried currants, coffee, white pepper and tons of blackberries. Okouka Junmai Namazake: This is a rice wine from Japan -- unpasteurized and fresher. Sake is a great twist on a cocktail wine, with fresh flavors of herbs, cherry blossoms and banana. It complements many finger foods and dips and adds a little mystery to a gathering.		Shrimp Lemongrass Tzatziki Dip Serves 4 1 pound cooked baby shrimp 2 cups Lemongrass Tzatziki 4 pitas, separated cut into8 wedges per pita baked at 200 degrees until crisp 4 martini glasses garnished on the inside with thinly sliced cucumber Season with kosher salt and freshly ground black pepper In a bowl, mix the cooled shrimp with Lemongrass Tzatziki. Season with kosher salt and freshly ground black pepper and check for flavor. Place a small amount into each martini glass and place pita chips in the dip.


		Simply Ming Home Page Recipe Archive - Show Schedule

Many of the hard to find ingredients and cooking tools that Ming uses are available at Ming's online store.
Click here to browse the store!