Rose Scott (right in the photo below) is one of the most fun and exciting moms in Beijing and loves to cook for her friends and family. Scott has two kids and came to Beijing three years ago as, she says, a “trailing spouse”. She has cooking experience at Utah Valley University. Scott likes to explore Beijing with friends and has recently embarked on a journey to become a certified yoga teacher.
Spring in Beijing brings us so many beautiful things, but Scott’s son absolutely loves strawberries, so she created a strawberry slushy just for him. Scott remembers going to her Granny’s house, and her grandmother would make special treats for her cousins and her when they visited: sometimes cookies, or cinnamon rolls, and her absolute favorite was Orange Julius. Scott decided to make this recipe for her daughter, who loves oranges and also this drink.
Of her third recipe, Scott says: “Some purists say that cilantro in chimichurri is a sin. But in our family, especially for my husband, the more cilantro the better.” This vibrant sauce goes great on skirt steaks, chicken, and fish, and Scott’s favorite is shrimp.
Fresh Strawberry Slushies
Ingredients (yields 2 cups, 5 min prep)
– 3 cups strawberries (around 15 medium-sized)
– 2 tbsp powdered sugar
– 2 cups ice
– 1 tbsp orange juice (or apple/lemon/lime/pineapple juice)
– 1/2 cup heavy cream
Equipment needed
– Blender
– Hand mixer
Directions
1. Whip the heavy cream with the hand mixer to soft peaks and set aside.
2. In a blender, place washed strawberries with stems removed, powdered sugar, and juice. Blend for 10 seconds.
3. Add ice, one cup at a time till you create your desired consistency. It should be more slushy than runny.
4. Pour into glass and top with whipped cream.
Fresh Orange Julius
Ingredients (yields 3 cups, 5 min prep)
– 4 oranges
– 2 cups ice
– 1/3 cup milk
– 2 tbsp powdered sugar
– 1 tsp vanilla extract
Equipment needed
– Blender
Directions
1. Peel all the oranges and remove all the large seeds
2. In the blender, add oranges, milk, powdered sugar, vanilla and blend about 10 seconds.
3. Add ice to the blender one cup at a time till you create your desired consistency.
4. Pour in glass and enjoy!
Chimchurri Shrimp
Ingredients (yields 3-4 servings, 15 min prep)
– 3/4 cup parsley
– 1/2 cup cilantro
– 2 tbsp shallots, finely chopped
– 2 cloves garlic, crushed
– 1/4 tsp red pepper flakes
– 1/4 tsp kosher salt
– 1/4tsp ground black pepper
– 2 tbsp red wine vinegar
– 1/4 cup extra-virgin olive oil
– 20 shrimp, cleaned and deveined (preferably medium to large size)
Equipment needed
– Mortar and pestle
Directions
1. Fill a pot halfway up with water. Bring water to a simmer.
2. Divide the shrimp into two batches and place the first batch slowly in the water. Cook for 2 minutes or until 1-2 shrimp start to float then remove that first batch to drain. Bring water again to a simmer and repeat the process for the second batch. Side shrimp to the side to cool.
3. Finely chop parsley, cilantro, shallots, and place in the mortar. Crush garlic and also add to the mortar with red pepper flakes, salt, pepper, and vinegar. With pestle mix ingredients for about 30 seconds. Slowly drizzle the olive oil in.
4. Serve alongside in a bowl with shrimp.
Photos: Uni You
This article appeared on p22-24 of beijingkids May 2018 issue.
