Watermelon Ginger Glazed Shrimp over Som Tum Watermelon Salad

I really had a great time coming up with recipes for a watermelon contest recently! I had never considered cooking with watermelon rind and was so surprised once I tried it out how delicious it could be! I've seen pickled watermelon rind before, but had never tasted it since it just sounded strange. Once I started looking at it, when the green peel was cut off the white rind reminded me of one of my favorite Thai dishes- Som Tum. Som Tum is a Thai slaw that uses julienned unripe green papaya, so I decided to swap that out with the watermelon rind. 

Let's make Mai Tai's and share a bowl of this yummy Thai salad!

Watermelon Ginger Glazed Shrimp over Som Tum Watermelon Salad

20 fresh green beans

1 Tablespoon vegetable oil

2 large garlic cloves, minced

1 Tablespoon minced ginger

1 cup watermelon puree

½ cup jalapeno pepper jelly

1 ½ pounds peeled and deveined shrimp

1 teaspoon salt

1 Tablespoon soy sauce

2 Tablespoons lime juice

1 ½ Tablespoons fish sauce

1 ½ Tablespoons brown sugar

4 cups julienned watermelon rind (white part only)

10 halved cherry tomatoes

1 cup cilantro leaves

2 thinly sliced green onions

1 thinly sliced fresno chile pepper

Fill a small mixing bowl with ice water and set aside. Bring 5 cups of water up to a boil in a medium sauce pot over high heat. Once the water is boiling, add the green beans and cook for 3 minutes. After three minutes, drain the green beans and add them to the ice water to cool.

Return the same sauce pot to the stove, and add the oil, garlic and ginger. Cook over low heat for 5-7 minutes. Add the watermelon puree and jalapeno jelly, and allow to simmer until thickened, about 10-15 minutes.

Season shrimp with salt. Heat a large grill pan or outdoor grill over high heat. Grill shrimp for 2-3 minutes per side until pink. Once they are cooked, add the shrimp and soy sauce to the warm glaze and stir to evenly coat.

In a large mixing bowl, whisk together the lime juice, fish sauce and brown sugar. Gently toss the julienned rind, tomatoes, cilantro, green onion and chiles to the dressing.

Divide the slaw into 4 serving bowls.  Top evenly with shrimp and serve immediately.

Watermelon Quinoa Tabouli

This Watermelon Quinoa Tabouli salad is a recipe I created for a contest a few weeks ago.
While it didn't win, it was just too good not to share! The watermelon is so juicy and bright with the fresh mint it may be my favorite summer salad. And bonus points for being healthy- you don't need to feel any guilt if you polish off the bowl without sharing!

Watermelon Quinoa Tabouli

¼ cup olive oil

6 Tablespoons lemon juice

¾ teaspoon salt

¼ cup finely minced shallot

2 Tablespoons chopped fresh mint

1 cup finely minced flat leaf parsley

1 cup diced English cucumber

4 cups chopped seedless watermelon

1 cup cooked quinoa

In a large mixing bowl whisk together the olive oil, lemon juice, salt and shallot. Add the remaining ingredients to the bowl and stir gently to combine. Serve immediately, or place in the fridge to chill before serving. Serves 4.

Dulce de Leche Krispy Pizza

If you're looking for a no bake treat, this may be the perfect thing! Dulce de Leche makes everything better and this sweet treat is no exception! It's like a Rice Krispy treat and Samoa Girl Scout cookies had a baby and made this incredibly easy but impressive dessert. Perfect for your next pool party!

Dulce de Leche Krispy Pizza

1 1/2 Tablespoons butter

6 ounces marshmallows (about 25)

3 cups crispy rice cereal

¼ cup semi-sweet chocolate chips

¼ teaspoon coconut oil

½ cup La Lechera Dulce de Leche

1/3 cup toasted sweetened flaked coconut

 
 Melt the butter in large sauce pan over low heat. Add the marshmallows and stir constantly until fully melted. Remove from heat and add the cereal. Stir until well coated. Scrape the mixture out of the pan onto a large sheet of parchment paper. Using the back of your spoon, press the mixture into an 11 inch round. Allow to cool for 15 minutes. Place the chocolate chips and coconut oil in a small glass mixing bowl. Heat in the microwave for 1 1/2 minutes, stirring in 30 second intervals until smooth. Using an offset spatula, spread the dulce de leche in the middle of the cooled crispy crust, leaving a ½ inch outer rim. Drizzle with the melted chocolate and sprinkle with toasted coconut. Slice like a pizza and serve immediately!