Eastman Outdoors Reveo Food Processor/Tumbler - Manual (Page 24)

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Margarita Shrimp
I n g r e d i e n t s
2 lbs
Shrimp, fresh and peeled
M a r i n a d e
1/4 C
Tequila
1 Tbsp Chopped fresh cilantro
3 Limes (juiced)
1 Tbsp Seasoned salt
P r o c e d u r e
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
I n g r e d i e n t s
3 lbs
Salmon steaks
2 lbs Cooked fresh spinach, cleaned
and de-stemmed
M a r i n a d e
1/4 C
Soy sauce
2 Tbsp Sesame oil
1/4 C Rice vinegar
P r o c e d u r e
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
4. Tumble 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
crisp and flavorful treat!
Cilantro Ginger Shrimp
I n g r e d i e n t s
3 lbs
Shrimp, fresh and peeled
M a r i n a d e
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
P r o c e d u r e
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