Friends of Italy Private Cooking Parties
Providing social catering to corporate catering

Friends of Italy • P.O. Box 3647 • Houma, LA 70361 • 985-226-0093

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Text Box: HEALTHY RECIPES

CULINARY INSTITUTE

WORKSHOP

FRIENDS OF ITALY

Text Box: South-of-the-Border Shrimp

1 pound Rouses Louisiana Wild Caught shrimp
1 teaspoon finely chopped fresh garlic
2 tablespoons Sal & Judy’s olive oil
½ cup of lime juice, approx. 6 limes
¼ cup tequila
1 tablespoon finely chopped cilantro

Sautee garlic in oil until brown. Add tequila and lime juice and reduce until it becomes a
syrup. Add shrimp and cook until pink. Finish with 1 teaspoon of lime juice and 1 tsp of tequila. Top with cilantro.  Serves 4.




Nutrition Facts per Serving:
170 calories
8.3 grams total fat
1 gram saturated fat
1 gram carbohydrate
0 grams fiber
22.5 grams protein
166 mg sodium
Text Box: Sizzling Shrimp Scampi

1 pound Rouses Louisiana Wild Caught Shrimp
2 tablespoons Sal & Judy’s olive oil
2 tablespoons Brummel And Brown Yogurt Spread
¼ teaspoon crushed red pepper
1 tablespoon garlic finely chopped
¼ c. white wine dry 
3 tbsp chopped parsley
¼ teaspoon kosher or sea salt
¼ teaspoon cracked black pepper

Put the olive oil in a large frying pan and add the yogurt spread, red pepper flakes, and half the garlic.
Cook, stirring, for 3 minutes.  Add the shrimp and sprinkle with the remaining garlic.

Cook for 3 minutes or until the shrimp are pink.  Turn the shrimp, add the wine and cook for another 4
minutes.  Add the parsley, season well with salt and pepper.  Serves 4.



Nutrition Facts per Serving:
186 calories
10.8 grams total fat
1.5 grams saturated fat
2 grams carbohydrate
0 grams fiber
22.5 grams protein
357 mg sodium
Text Box: Savvy Roasted Beet Salad

1 pound beets, peeled and cut into medium dice 
1 tbsp. extra virgin olive oil   
¼ tsp. kosher salt
¼ tsp. fresh ground black pepper 
2 tbsp. balsamic vinegar  
1 tbsp. Dijon mustard 
¼ small clove garlic, minced   
¼ canola oil
Salt and pepper to taste
¼ bunch of chives, thinly sliced 

Preheat oven to 400o F. 
Coat beets in extra virgin olive oil and season with salt pepper. Arrange beets on sheet tray then roast in the oven for
25-35 minutes or until the beets are fork tender.  Remove from the oven and cool the beets to room temperature. 

While the beets are roasting, make the vinaigrette.  In a small mixing bowl combine all the vinaigrette ingredients except
the canola oil.  Once the main ingredients are incorporated, add the oil in a slow steady stream while whisking the
vinaigrette, this will create an emulsified dressing.  Season the vinaigrette with salt and pepper to taste.  Dress the 
beets and garnish with the sliced chives and serve.   Serves 4.

Nutrition Facts per Serving:
80 calories
7 grams total fat
1 gram saturated fat
3 grams carbohydrate
0.5 grams fiber
1 gram protein
147 mg sodium
Text Box: Portabella Sautee’

2 large portabella mushrooms, sliced thin
2 tablespoons Sal & Judy’s olive oil
1 teaspoon garlic minced
¼ cup dry white wine
Kosher or sea salt to taste
1 lemon, juiced

Add garlic and olive oil to sauté pan. On very high heat and cook garlic to almost brown,
Add sliced mushrooms and sauté for about 5 minutes stirring constantly. Add white wine
and lemon juice and cook for another three-four minutes until desired consistency is
achieved.  Top with salt to taste.  Serves 4.


Nutrition Facts per Serving:
80 calories
7 grams total fat
1 gram saturated fat
3 grams carbohydrate
0.5 grams fiber
1 gram protein
147 mg sodium
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