The Emerald Coast has many treasures and one of those was Kitchenique owned and operated by local South Walton resident, Vicki McCain.
Celebrating more than 25 years in business, Kitchenique was the regions premier cooking school and gourmet retail specialty pantry, located at City Market, Destin.
Recently, McCain came to my home to show off her cooking skills, and her cookbook.
We prepared two tasty recipes: Pan Seared Cumin Crusted Shrimp with Black Bean Mango Salsa, and Paneed Chicken with Pecan Meuniere Sauce.
When writing her cookbook book, McCain drew inspiration from childhood memories growing up in New Orleans, and from her French-Italian neighbor, and mentor, Miss Boutte’.
Her cookbook is full of helpful tips and notes, and is broken down into Appetizers, Salads & Dressings, Gumbo & Soups, Vegetables & Side Dishes, Main Dishes and Desserts.
You can purchase your copy of Kitchenique – Great Food & Friends by calling Kitchenique at (850) 837-0432, and have the book shipped to you!
Pan Seared Cumin Crusted Shrimp with Black Bean Mango Salsa
Serves 4-6 as an appetizer
- 1 lb 16-20 count shrimp
- White pepper to taste
- Cumin seed powder to taste
- Grapeseed oil to coat pan
Peel shrimp leaving tail in tact. Make a shallow cut on the back of the shrimp to remove the vein. Pat dry.
Place shrimp in a bowl and toss with cumin.
Heat oil in a large non-stick pan over medium heat. When pan is hot, add shrimp cooking one minute on each side. Serve over Black Bean Mango Salsa.
Black Bean Mango Salsa:
- 1 can black beans, rinsed and drained
- 1/2 cup red bell pepper, finely minced
- 1/2 cup red onion, finely minced
- 1 large jalapeno, seeded and finely minced
- 2 cups chopped fresh or frozen mango
- 1 cucumber peeled, seeded and minced
- 2 cloves of garlic, pressed
- 1/4 cup chopped cilantro
- 1/2 fresh lime, juiced
- 1/2 teaspoon cumin seed powder
- 1 tablespoon grape seed oil
- 2 tablespoons champagne vinegar or light white vinegar
- 1/2 teaspoon sea salt
Combine all ingredients in a bowl and toss well. Refrigerate for 2-3 hours before serving or overnight.