Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Buttermilk Battered Shrimp with California Sturgeon Caviar and Creme Fraiche Over Pea Sprout and Tomato Salad
Ingredients
- 2 cups buttermilk
- 2 teaspoons salt
- 2 teaspoons lemon pepper seasoning
- 12 colossal shrimp, peeled, tail attached, deveined
- 1 quart canola oil
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 tablespoon salt
- 1 tablespoon lemon pepper seasoning
- 1/2 cup buttermilk
- 1 1/2 to 2 cups sparkling water
- 2 teaspoons olive oil
- 1 tablespoon Meyer lemon zest
- 1 teaspoon Meyer lemon juice
- Kosher salt and freshly ground black pepper
- 1 cup fresh pea sprouts
- 1/2 cup teardrop, or grape tomatoes, halved
- 4 tablespoons creme fraiche
- 4 teaspoons California sturgeon caviar, or other quality caviar, divided
Instructions
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