Access Hollywood Live: Cat Cora’s Food To Get You In The Mood Recipes

First Published: November 17, 2011 1:38 PM EST Credit: Access Hollywood

Caption Billy Bush and Kit Hoover are joined by Dr. Laura Berman, chef Cat Cora and John Corbett for some tasty foods to get you in the mood!

LOS ANGELES, Calif. -- Celebrity chef Cat Cora stopped by Access Hollywood Live to help celebrate Sex Week with Billy Bush, Kit Hoover and Dr. Laura Berman — and what better way to celebrate than with some great recipes of foods to get you in the mood!

Basque Rubbed Shrimp and Avocado Skewers with Romesco Sauce

4 lbs shrimp Salt Freshly ground black pepper 1 tablespoon dried orange rind 1/2 tablespoon chili powder 1 teaspoon sea salt Very firm, not fully ripe avocados, cubed

Romesco Sauce 1 roasted red pepper, seeded, peeled, and roughly chopped 1/4 cup roasted cherry tomatoes 1 tablespoon roughly chopped almonds (8 or 9 whole almonds) 2 cloves garlic, peeled and roughly chopped 1 tablespoon lemon juice 1/4 cup of olive oil Pinch of salt Freshly ground black pepper

Skewer the shrimp and avocado cubes onto skewers that have been soaking in water. Rub the shrimp with salt and pepper first, so that it stays on, and then rub the shrimp and avocado with the entire Basque blend until well coated. Cover, set in refrigerator, and let sit for 30 minutes While the shrimp and avocado is absorbing the rub, make the Romesco sauce.

In a blender, combine the roasted pepper, tomatoes, almonds, garlic sherry vinegar, and 1/4 cup of olive oil, blending until smooth. (Note: If you like you can toss whole almonds and peeled garlic cloves into the blender but I find giving them a rough chop first prevents any large chunks from ending up under the blender blades.) Season with salt and pepper, and set aside.

Place the shrimp and avocado skewers in the hot fry pan, and sear on both sides until pink. Remove shrimp onto a clean platter. To serve, set several skewers onto each plate. Spoon the Romesco sauce over the shrimp and serve.

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Ouzo Pomegranate Martini (Serves 2)

4 ounces pomegranate juice 4 ounces pineapple juice 2 ounces ouzo 2 ounces vodka 1 teaspoon fresh lime juice 2 lime slices, for garnish ice

In a martini shaker, combine all ingredients with 1/2 cup of ice. Shake well and strain into 2 chilled martini glasses rimmed with sugar. Garnish each glass with a lime wedge.

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