*Video in French only.
1. Shrimp Tacos with Corn and Avocado
“I add the sauce to pan-seared shrimp. Be sure to coat the shrimps completely to properly season them! I make an avocado purée with lime juice. Then I add my homemade salsa and shredded basil. This taco has a slight shellfish taste!” – Nicolas Cadrin, Test Kitchen chef
Corn salsa: In a bowl, combine 1 cup corn kernels, 1 seeded and diced red bell pepper, ½ cup blanched frozen peas, juice from ½ a lime and 1 thinly sliced green onion.
BBQ shrimp: In a large skillet over medium-high heat, brown ¾ lb medium shrimp (20-40) in 2 tbsp vegetable oil. Add 3 tbsp RICARDO Pulled Pork cooking sauce and toss to coat the shrimp in the sauce. Cook for 2 minutes. Keep warm. Cover 8 warmed corn tortillas with 2 mashed avocados mixed with juice from ½ a lime. Top with the corn salsa and shrimp. Garnish with basil or cilantro leaves.
2. Barbecue Tempeh Sandwich
“I wanted to create a sandwich made with the BBQ Pulled Pork sauce, which has a nice concentration of flavours (often associated with pork). Why not try it with a block of tempeh (a vegetable protein) seasoned with quinoa and sesame! I came up with a mix of carrots, green cabbage and jalapeño pepper, and of course sesame seeds, to add a bit of crunch.” – Lisa Birri, Test Kitchen chef
Coleslaw: In a large bowl, combine ¾ lb thinly sliced green cabbage, 1 grated carrot, 1 finely chopped jalapeño pepper with 2 tbsp apple cider vinegar and 2 tbsp vegetable oil. Season with salt and pepper. Set aside.
BBQ tempeh: In a large non-stick skillet over medium-high heat, brown 8 ½ oz tempeh cut into strips in 2 tbsp vegetable oil for 2 minutes on each side. Reduce the heat to medium. Add ¼ cup RICARDO Pulled Pork cooking sauce and toss to coat the tempeh in the sauce. Cook for 2 minutes. Remove from the heat and sprinkle with 2 tbsp toasted sesame seeds. Let cool for 5 minutes.
Assembly: On a work surface, place 8 slices toasted bread. Cover 4 bread slices with mayonnaise, mashed sweet potatoes or 2 mashed avocados mixed with lemon juice. Top with the tempeh, coleslaw, and slices of cucumbers and pickles. Brush the remaining 4 bread slices with RICARDO Pulled Pork cooking sauce. Close the sandwiches. Serve with the remaining coleslaw and, if desired, sweet potato fries.
3. Barbecue Shepherd’s Pie
“I add the sauce to well-browned meat. All the ingredients you need to season the meat (onions and tomatoes) are already in the sauce. You can top your dish with spices, but in this case, I like to add melted butter!” – Kareen Grondin, product development manager
In a large skillet over medium-high heat, brown 1 lb ground beef in 2 tbsp butter. Add 1 cup RICARDO Pulled Pork cooking sauce and mix well. Transfer to an 8-inch square baking dish. Top with 1 can (14 oz) creamed corn and 1 cup corn kernels. Cover with mashed potatoes (made from 2 lb of potatoes). If desired, brush the mashed potatoes with some melted butter. Bake in a 375°F oven for 30 minutes. Finish cooking under the broiler, if desired. Let cool for 15 minutes.
This all goes to show that when you’re feeling creative, one jar can be used to make a variety of tasty dishes at home. RICARDO cooking sauces are available exclusively at IGA, at the RICARDO Boutiques in Quebec City, Laval and Saint-Lambert, and online. And be sure to try out the Test Kitchen chefs’ handy recipes!