Eastman Outdoors Reveo Food Processor/Tumbler User Manual download pdf (Page 24)

Margarita Shrimp

Ingredients

2 lbs Shrimp, fresh and peeled

Marinade

1/4 C Tequila

1 Tbsp Chopped fresh cilantro

3 Limes (juiced)

1 Tbsp Seasoned salt

Procedure

1. Blend liquid ingredients with dry spices

2. Add shrimp and marinade to Reveo

barrel

3. Attach hose and MariVac

4. Tumble 5 minutes

5. Sauté until finished and serve fajita style

with warm tortillas, sour cream,

guacamole, chopped tomatoes, sweet

peppers and onions

Pepper Soy Salmon

Ingredients

3 lbs Salmon steaks

2 lbs Cooked fresh spinach, cleaned

and de-stemmed

Marinade

1/4 C Soy sauce

2 Tbsp Sesame oil

1/4 C Rice vinegar

Procedure

1. Blend liquid ingredients with dry spices,

reserve 1/4 C for dressing

2. Add salmon and remaining marinade to

Reveo barrel (set spinach aside)

3. Attach hose and MariVac

umble 10 minutes

5. Grill, bake, broil or sauté to desired taste

6. Toss spinach with 1/4 C marinade

7. Serve salmon on top of spinach salad for a

isp and f

lav

orful treat!

Cilantro Ginger Shrimp

Ingredients

3 lbs Shrimp, fresh and peeled

Marinade

1/2 C Orange juice

2 Tbsp Chopped cilantro

1/4 C Diced onions

1 Tbsp Chopped ginger

1/4 C Extra virgin olive oil

1/4 C Reveo Screamin’ Samurai™

Teriyaki Dry Marinade Base

Procedure

1. Blend liquid ingredients with dry spices

2. Add shrimp and marinade to Reveo barrel

3. Attach hose and MariVac

4. Tumble 5 minutes

5. Grill, bake, broil or sauté

Seafood

1 2 ... 19 20 21 22 23 24 25 26 27 28 29 ... 33 34

Comments to this Manuals

No comments

Eastman Outdoors Reveo Food Processor/Tumbler User Manual Page 24

Comments to this Manuals