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Grilled Shrimp Skewers with Mango Salsa

Tuesday, July 10th, 2012


  • 4 (9-inch) bamboo skewers
  • 16 large shrimp (about 1 lb.); peeled and deveined, leaving tail shell intact
  • ¼ cup olive oil
  • 1 Tbsp. fresh rosemary; chopped
  • 1 Tbsp. lemon zest; grated
  • 2 tsp. garlic; minced
  • 1 tsp. coarse-cracked black pepper
  • ½ tsp. red pepper flakes
  • ½ tsp. salt


Soak bamboo skewers in water for ½ hour. Thread 4 shrimp onto each skewer, threading each shrimp through the tail and then through the head; arrange on a large plate. In a small bowl, whisk together oil, rosemary, lemon zest, garlic, black pepper, red pepper flakes and salt until combined; rub over shrimp. Marinate in the refrigerator for 30 minutes, turning once.

For the Mango Salsa: Prepare according to directions. Let stand at room temperature while shrimp are marinating. (Mango salsa recipe down below.)

Prepare an outdoor grill or preheat a stovetop grill pan over medium-high heat. Grill shrimp 2½ to 3½ minutes per side until just cooked through (shrimp will be just barely opaque in the thickest part when cut with a knife). Place a lemon wedge on end of each skewer. Serve with salsa.


  • 2 large, ripe red mangos
  • 2 roma tomatoes
  • 1 red pepper
  • 1 small red onion
  • 3 med. garlic cloves
  • ¼ cup cilantro
  • Juice of 1 lime
  • ½ tsp. kosher salt
  • ¼ tsp. coarse, black pepper
  • 2 Tbsp. sweet Thai chile sauce
  • 3 Tbsp. extra virgin olive oil


Mangos have an oblong shape with a pit in the center, similar to an avocado. Slice the mango along the sides, separating flesh from pit. Take the mango halfs and cut the flesh lengthwise and crosswise to create ¼-inch square pieces, but don’t cut the peel. Finally, use your fingers or a pairing knife to remove the mango away from the peel and place in a small bowl. Dice tomatoes, red pepper, and onion into ¼-inch square pieces and add the mango. Mince garlic and add to the mango mixture. Add remaining ingredients and toss to mix thoroughly.

Kumato Tomato Tart

Tuesday, July 10th, 2012


  • 1 Tbs. butter
  • ¼ cup onions; coarsely chopped
  • 1 puff pastry sheet
  • Parchment paper
  • 2–3 kumato tomatoes
  • 2 Tbs. Thai basil
  • 4 Tbs. gorgonzola; crumbled


Preheat oven to 400°F. In a medium skillet, heat butter until melted, add onions and sauté until the onions are translucent, stirring for about 1–2 minutes. Roll out the puff pastry and cut into 4 squares. Arrange on a baking sheet lined with parchment paper. Bake for 3 minutes then take out of the oven. Top with 4 slices of tomatoes and sprinkle with caramelized onions, Thai basil, and gorgonzola. Bake for 12 minutes or until the cheese melts and the crust edges are golden.

Credit: www.fivestarfoodie.com

Thai Pork and Papaya with Whole-Wheat

Monday, February 6th, 2012


  • 1 cup whole-wheat couscous
  • 1 medium onion; chopped
  • 1 yellow bell pepper; chopped
  • 1 tspn. extra virgin olive oil
  • 2 tspn. soy sauce
  • 1 tspn. ginger; finely grated
  • 1 tspn. garam masala
  • 3 garlic cloves; minced
  • ½ lb. pork tenderloin; sliced into ½-inch – 2-inch strips
  • Juice & zest of 1 lime
  • ¼ cup cilantro; minced
  • 1 lb. papaya; peeled, seeded & cut into ½-inch cubes
  • ½ tspn. black sesame seeds


In a medium pot over medium-high heat, bring 1½ cups of water to a boil. Add the couscous, cover with a lid and remove from heat. Let sit for 5 minutes, uncover and fluff with a fork. Set aside. In a medium dutch oven over medium heat, add the extra virgin olive oil. Sauté the onion and bell peppers until translucent, about 5 minutes. Add the garlic, and cook for another minute. Add soy sauce, ginger and strips of pork, and let cook for 5 minutes. Stirring occasionally. Remove skillet from heat and stir in lime juice and cilantro. Place 1 cup couscous onto each of 4 plates. Top each with 2 oz. of the pork mixture, ½ cup papaya, and 1 Tbs. skillet juices. Garnish with reserved papaya seeds if desired.

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