Sheron Cardin's Input...: Now Serving; Mojito Shrimp for your Open House!

I have been an interior designer for over 27 years and I have always taught my clients the principles I used while decorating their home so they may enjoy decorating too. The home staging trend in residential real estate is a great way to reach more people every day and what I enjoy the most is they are learning the basics of good design through staging. It is my dream for every person to know the joy and pride of living in a decorated home.

Now Serving; Mojito Shrimp for your Open House!

mojito shrimp photo As popular as the Mojito is, why not announce your open houses with a menu describing what you are serving. Try this one:

Majito Shrimp Marinade

In a medium bowl combine

   20 chopped fresh mint leaves (easy to grow in your garden)

   1/2 cup sugar

   1 thinly sliced shallot

   Pound with a wooden spoon to coarsely crush.

   Whisk in 1/3 cup light rum

   3 tbsp fresh lime juice

   1 tbsp vegetable oil

   1 tsp freshly grated lime zest

   and 1 tsp coarse kosher salt. Whisk until salt dissolves.

Makes about 1 cup, enough for up to 1 1/2 pounds shrimp. Marinade shrimp for 15 - 20 minutes.

Tip: Don't marinate for more than the recommended time or the rum and lime juice will cook the shrimp and ruin their texture. 

Cook: Arrange shrimp on skewers and baste with marinade and grill for 1 to 2 minutes each side.

Serve: Remove shrimp from skewers and use party toothpicks to skewer the individual shrimp and arrange on a platter. Drizzle with lime juice and garnish with mint sprigs.

What is the worst that can happen? You can eat your own marketing materials. 

 

Namaste

Comment balloon 31 commentsSheron Cardin • July 20 2007 09:26AM

Comments

Sheron,

Thanks for the post. I'm thinking forget the open house. Make a pitcher of mojitos to go with the shrimp, add a little slaw and green salad, invite some folk over for a Friday nite get together!

 

Posted by William Collins, Property and Asset Management (ERA Queen City Realty) over 12 years ago
Am I invited? Then here is the recipe for the Mojito's too. I threw in the open house to help us stay focused. I guess it didn't work!
Posted by Sheron Cardin, ARTIST - A Home Stager/Sellers Best Friend! (California Moods Inc) over 12 years ago
Wow Sheron... that picture looks so good!  I almost licked my monitor!  LOL    Thanks for posting that recipe.  I love it.  Keep sharing.
Posted by Venice Harris, Real Estate Agent - Conyers, GA (EXP Realty) over 12 years ago
Great sounding recipe.  Just recently, I discovered the joys of wild shrimp.  Now I have always advocated wild salmon, but always bought whatever shrimp was available.  Usually that was farmed shrimp.  When I tried some wild ones, was I amazed!  Much firmer flesh and greater depth of flavor.  So when I try your recipe, it will be with wild caught shrimp.  Thanks.
Posted by David Helm, Bellingham, Wa. Licensed Home Insp (Helm Home Inspections) over 12 years ago

David - practice the recipe...I will be in Seattle 8/7-14...are you nearby? That must be why I love the shrimp in Baja...they are fresh! Explains so much and why I go back every year. 

Venice - great name. We have a very cool beach here in CA called Venice Beach...your name sake. David is going be cooking up a batch of fresh wild and crazy Mojito Shrimp in Washington...yum. I.m hungry now.

Posted by Sheron Cardin, ARTIST - A Home Stager/Sellers Best Friend! (California Moods Inc) over 12 years ago
Well Sheron, I'm  only about 95 miles north of Seattle, just a three hour round trip.  The grill is hot!
Posted by David Helm, Bellingham, Wa. Licensed Home Insp (Helm Home Inspections) over 12 years ago
Sheron, I love the idea and the recipe for myself---I love seafood and cook shrimp often but have never made that (or heard of it).  It's got to attract people to an open house!
Posted by Laura Cerrano, Certified Feng Shui Expert, Speaker & Researcher (Feng Shui Manhattan Long Island) over 12 years ago

Hey Carole - start practicing now because we are going to have a party in NY!

David - will try to find the time...taking your info with me.

Barbara - do you like to cook? This recipe is for barbeque's but the pan in the kitchen works great.  

Posted by Sheron Cardin, ARTIST - A Home Stager/Sellers Best Friend! (California Moods Inc) over 12 years ago
Hello Sheron,
Beautiful and sounds and sounds terrific, this is one I must try.  Thank for sharing.
Posted by Cynthia Tilghman, Realtor® Onslow County NC Home Specialist (Kingsbridge Realty, Inc) over 12 years ago
The secret is in the shrimp. Large juicy prawns work best.
Posted by Sheron Cardin, ARTIST - A Home Stager/Sellers Best Friend! (California Moods Inc) almost 12 years ago

That sounds DELICIOUS!!! When you tried that for advertising an open house...how did it turn out?

What other themes have you used?

Posted by Debbie Hodrick, PMP (Crystal Coast) almost 12 years ago
That sounds and looks good! We get fresh shrimp here locally from the Gulf, so we are a little spoiled! 
Posted by Cindy Bryant, "Houston Home Staging Pros" (Redesign Etc. Home Staging) almost 12 years ago
Debbie - the shrimp are good cold too. Other food? Prosciutto wrapped asparagus and chocolate dipped strawberries with champagne. I will get the recipe for the asparagus and post it...I may have done that already, I am not sure. 
Posted by Sheron Cardin, ARTIST - A Home Stager/Sellers Best Friend! (California Moods Inc) almost 12 years ago

Sheron- I looked for your Prosciutto wrapped asparagus ...can't find it could you post it again or comment it to me?

Thanks!!!

Posted by Debbie Hodrick, PMP (Crystal Coast) almost 12 years ago

 Here you go Debbie. I will look for a better photo but this one will do. These are rather large for an open house so you can use less prosciutto and smaller asparagus spears.

Delicious and easy to make...even for you men!
Asparagus

Ingredients

  • 2 bunches asparagus spears
  • 24 thin slices prosciutto
  • 1/2 c. Feta cheese
  • 1/2 c. Mayo
  • Bowl of ice water

Blend the feta cheese and mayo in a bowl and set aside

Put a pot of salted water over high heat. Trim the asparagus spears to that they are all the same length. Peel the bottom half of the spears with a vegetable peeler. When the water is boiling, lower the asparagus into the pot and cook until just tender, about 3 minutes. Plunge the asparagus into a bowl of ice water to stop the cooking. When it is completely cold, remove the spears and lay them out onto a paper towel to dry.

Spread some feta/mayo mix onto a slice of prosciutto.

Roll a slice of prosciutto around each asparagus spear. You may want to slice the proscuitto lengthwise before you wrap your asparagus and cut your asparagus in half, depending on the size.

Arrange them on a platter and serve. These are absolutely delicious!

 

Posted by Sheron Cardin, ARTIST - A Home Stager/Sellers Best Friend! (California Moods Inc) almost 12 years ago
Thanks Sheron... Sounds Great!!!
Posted by Debbie Hodrick, PMP (Crystal Coast) almost 12 years ago

Hi Sheron,

Sounds yummy!! I will have to try it. 

Posted by Trace Galle (Designs by Trace) almost 12 years ago
I'm glad your instructions read not to let them sit in the mixture for too long as it could ruin the texture.  I need the full instructions for something like this.
Posted by Latonia Parks, Certified Military Relocation Expert (Top Bragg Realty, Fayetteville NC, Home of the 82d ABN DIV) almost 12 years ago
Yum, I love citrus flavors with foods, and this with the rum and mint really makes me think of summer breezes!
Posted by Deborah Burns ~ Seattle Real Estate Agent (Realty Executives -BRIO) almost 12 years ago

OPen House???  I think I'll skip that and serve it up with a pitcher of mojitos for my friends!!!  If you like the taste of Mojitos, Guy Fieri from the Food Network has a great recipe for Mojito Chicken.

Posted by Cheryl Johnson (RE/MAX Preferred Associates) over 11 years ago
OMG Cheryl...that looks scrumptious! I can't believe how much mint these recipes use. It grows like crazy by my water faucet!
Posted by Sheron Cardin, ARTIST - A Home Stager/Sellers Best Friend! (California Moods Inc) over 11 years ago

I will make this on Thursday for girls night...sounds great, I look forward to it!!  thanx

Posted by Patrice Estess (PB APPRAISALS) over 11 years ago

I made it, it was a great success, thanx for the great recipe, I will do it again

Posted by Patrice Estess (PB APPRAISALS) over 11 years ago

Oh this sounds really good. I like shrimp and mojito's separately, so why wouldn't I like them together?

Posted by Cindy Bryant, "Houston Home Staging Pros" (Redesign Etc. Home Staging) over 11 years ago

Hey Cindy - I shamelessly freeze the extra and keep them all to myself (no one knows).

Posted by Sheron Cardin, ARTIST - A Home Stager/Sellers Best Friend! (California Moods Inc) over 11 years ago

Patrice - I am going to use prawns this time. What size did you use?

Posted by Sheron Cardin, ARTIST - A Home Stager/Sellers Best Friend! (California Moods Inc) over 11 years ago

Wow this sounds really great and I know my husbnad would love this recipe..thanks for sharing.

Posted by Patty Ledford, Your N. Ga. Mountain Agent -The Ledford Team-Blue (RE/MAX Town and Country) over 11 years ago

My pleasure Patty.

Posted by Sheron Cardin, ARTIST - A Home Stager/Sellers Best Friend! (California Moods Inc) over 11 years ago

Sheron, I used 18-20 per lb size...they were perfect...

Posted by Patrice Estess (PB APPRAISALS) over 11 years ago

This sounds fab. Two of my favorite things...together.   Thanks for sharing. I think I will try it this weekend. 

Posted by Leslie Stewart, Realtor, ABR, CRS, Oregon Licensed Broker (Oregon Licensed Broker with Berkshire Hathaway HomeServices Real Estate Professionals) over 11 years ago

Patrice - that is what I am going to do next time...thx

Leslie - it is my newest passion...just planted more mint in my garden.

Posted by Sheron Cardin, ARTIST - A Home Stager/Sellers Best Friend! (California Moods Inc) over 11 years ago

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