Best Kiwi And Lime Soup With Sea Salt Recipes

Shrimp with Kiwi-Lime Relish image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 7

2 jalapenos, finely chopped, seeds removed for less heat (1/4 cup)
2 tablespoons fresh lime juice (about 1 lime)
4 kiwi fruits, peeled and diced (1 1/2 cups)
Coarse salt
1/2 cup chopped cilantro
20 large U.S.-farmed shrimp, peeled and deveined (about 1 pound)
2 tablespoons safflower oil

Steps:

Stir jalapeno and lime juice together. Add kiwi, 1/4 teaspoon salt (or to taste), and cilantro. Stir to combine.
Season shrimp with 1/2 teaspoon salt. Heat oil in a large skillet over high until shimmering. Add shrimp in a single layer and cook without turning until underside is pink, about 3 minutes. Turn and cook until opaque throughout, 2 minutes more. Remove from pan and serve immediately with kiwi-lime relish.

Nutrition Facts : Calories 138 g, Cholesterol 54 g, Fat 8 g, Fiber 3 g, Protein 7 g, Sodium 275 g

Curtis' Lime Soup image

Provided by Food Network

Time 55m

Number Of Ingredients 14

1 tablespoon olive oil
1 medium red onion, diced
3 garlic cloves, minced
2 tablespoons dried oregano
Salt
1/2 pound fried tofu
2 carrots diced
1/2 pound green beans, cut into 1-inch pieces
2 medium tomatoes, diced
1 cup vegetable stock
1/2 bunch cilantro, chopped
2 tablespoons chili powder
2 limes thinly sliced
Juice of one lime

Steps:

In a large pot, heat the oil and saute the onion and garlic. Add the remaining ingredients and simmer until done, about 35 minutes.
TIP:
COOKING WITH LIME-SEVICHE
The acid in the lime "juice cooks" the seafood. The ratio should be at least 3/4 cup lime juice to one pound of raw seafood such as scallops or shrimp. Season with salt, pepper, and your favorite spice, serve over salad.

Marcona Almonds with Sea Salt image

Provided by Ina Garten

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 2

1 pound Marcona almonds
Sea salt

Steps:

Pork Rinds with Chile Lime Salt image

Provided by Food Network

Categories appetizer

Time P2DT3h30m

Yield 1 ounce pork rind per person

Number Of Ingredients 9

3 pounds raw pork skin
Grapeseed oil or other neutral-flavored oil, for frying
Chile Lime Salt, for serving, recipe follows
1 cup kosher salt
4 tablespoons lime juice
2 tablespoons Korean chile flakes
1/2 tablespoon Cajun blackening seasoning
1/4 teaspoon cayenne pepper
Zest from 4 limes

Steps:

Put the pork skin in a large pot and cover with water by 4 inches. Boil the skin for 2 hours.
Strain the skin, return to the pot and cover with cold water. Strain again. Once cool enough to handle, stack the skin between kitchen towels and put in the refrigerator until thoroughly chilled.
Scrape any remaining fat off the skin using a spoon (or other utensil with a good scrapping edge). It's important to get as much fat off the skin a possible. Cut into rectangles approximately 2 inches by 1/2 inch. Dehydrate on the lowest temperature setting for 48 hours. Skin should look like brownish hard plastic.
Heat oil to 375 degrees in your favorite deep-fryer or in a heavy pot. Fry the skin until puffed, 30 seconds to a minute. Remove the pork rinds to a paper-towel-lined bowl and season with Chile Lime Salt.
Mix the salt with the lime juice and spread onto a baking tray. Put somewhere warm with good air circulation until dry. Once dry, mix with the Korean chile flakes, Cajun seasoning, cayenne and lime zest.