Henry County's Cooking with Vidalia Onions
By Jimmie Batchelor
Vidalia onion are delicious baked, roasted or grilled. Either cut a large onion in half, foil each piece, or core the onion and score about 1/3 way down the onion across the top. Season with beef bouillon, garlic, Worcestershire sauce, parmesan cheese, list can go on and on. Enclose the onion in the foil and cook until tender, which will depend upon the size. Each of the following recipes comes from the Vidalia Onion Committee. Happy eating!
Grilled shrimp makes a delicious topping for salads. Special photo
Mojito Grilled Shrimp Salad
1 lbs. peeled and deveined large shrimp (about 36)
3/4 tsp. salt and 1/4 tsp. pepper
1 Tbsp. olive oil, divided
8 cups arugula (or another if you prefer)
1 ripe avocado, peeled, thinly sliced
1 fresh mango, peeled, thinly sliced
1/2 cup Vidalia onion, half thinly sliced
2 Tbsp. fresh lime juice
2 Tbsp. fresh mint, finely chopped
1 tsp. sugar
Preheat grill to 350-400º heat - medium-high. Combine shrimp, salt, pepper and 1 tsp. oil in medium bowl. Thread 6 shrimp onto each of six 10-inch skewers. (They will be easier to turn if you use two skewers. Be sure to soak wooden skewers for 30 min. prior to grilling.) Grill shrimp 2 minutes on each side or until done. Remove shrimp from skewers. Whisk together remaining 2 tsp. oil, lime juice, rum or orange juice, mint and sugar in small bowl. Arrange 2 cups of arugula on each of 4 plates. Top evenly with shrimp, avocado, mango and onion. Drizzle with dressing.
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