What's Cooking

Oriental Salmon

1/2 c orange juice
1/4 c soy sauce
2 T oil
2 T ketchup
2 T parsley (optional)
1 T fresh lemon juice
2 shakes garlic powder
1/2 t oregano
1/2 t pepper

Mix; use to marinade salmon for a day.

Broil, basting with the same marinade every 3 min. 

Nectarine Glazed Shrimp

2 T butter 

5 ripe nectarines, quartered and pitted

zest of one lime

zest and juice of one lemon

½ c tequila

½ c honey

2 T fresh cilantro

Melt butter in skillet; add next three ingredients and sauté 10 minutes. Add tequila and honey, simer, uncovered, for 15 minutes. Whip in a blender. Add cilantro. 

 

2 lbs raw shrimp, peeled and deveined

2 T oilive oil

juice of 1 lime

kosher salt

Thread shrimp on to skewers brush with oil. Place on grill and brush with glaze. Grill 2-4 minutes per side, basting again after turning. Remove from grill, squeeze lime juice over the shrimp and salt to taste. 

Caramelized Glazed Salmon

2 2-inch thick salmon fillets
1/8 t salt
1/8 t garlic powder
1/4 T butter
1/4 c syrup

Preheat broiler with oven rack 5.5" from heat.

Sprinkle salmon with salt and garlic. Melt butter in skillet over medium heat. Add salmon skin side up, cook 2 min.  Place salmon skin side down on greased rack on broiler pan, brush with half of the syrup.

Broil 7 min, brush with remaining syrup. Maybe broil again if you think necessary with the syrup.

Honey Roasted Shrimp

1/3 c honey
¼ c soy sauce
½ t red pepper flakes
¼ t garlic powder
1 lb raw shrimp

Whisk together everything but shrimp. Put shrimp in a plastic bag and pour ¾ of the sauce over it. Reserve remaining sauce in the refrigerator. Marinate 1-24 hours.

Preheat oven to 450. Line a baking sheet with parchment paper. Remove shrimp from marinade and place on baking sheet. Brush with reserved sauce. Bake until shrimp are pink and cooked through, about 10 minutes. Serve warm.

Fish Breading Bicknell

1/4 c flour
1 t Old Bay
1 t black pepper
1 t salt

Sprinkle fillet such as tilapia with sea salt, then coat both sides with the mixture above.

Saute in 2 T olive oil and 2 T butter, 4 min each side, until flaky white.

Beer Batter (Fish or Chicken)

2 eggs, separated
1 T oil
1 t salt
1/4 t pepper
1-1/3 c flour
3/4 c flat beer

Beat egg yolks with oil, salt and pepper. Alternately add beer and flour. Beat well and refrigerate for 3-12 hours.

When ready to use, carefully fold in stiffly beaten egg whites.

Preheat oil to 360.

Pat fish or boneless breasts dry, coat lightly with flour, then dip into batter. Place in hot oil and fry: fish for 3 minutes; chicken 5-8 minutes.

Orange-Chili Chilled Shrimp

1 lb shrimp
1 sliced jalapeno
1/2 small red onion, chopped
1/4 c roughly chopped cilantro
1/4 c orange juice
2 T lime juice

Cook shrimp in simmering water 3-5 min. Let cool.
Toss shrimp with remaining ingredients, let marinate 15 minutes. Serve with chips.

Pepper Shrimp

2 poblano peppers, chopped
1 c corn
3/4 c cream
1 lb shrimp

Cook peppers in olive oil over medium heat til tender. Add shrimp, corn and cream. Cook 3-5 minutes. Season with salt and papper. Serve with rice.

Cornmeal Shrimp

1/4 c flour
1/4 c cornmeal
1 t cajun seasoning
2 beaten eggs
1 lb shrimp

Whisk dry ingredients together. Dip shrimp in egg, then in coat in dry mixture. Cook 2-3 minutes in 1/2 inch canola oil and serve.

Creamy Shrimp with Bacon

1 c rice
4 slices bacon
1 T olive oil
1 onion in biiiig chunks
1/2 c dry white wine
3/4 c cream
1-1/4 lb peeled and deveined shrimp

Cook rice. While it is cooking, prepare the bacon and set aside.

Heat olive oil over medium heat. Add onion and cook 4-6 minutes. Add wine and cook until reduced by half.
Add cream and bring to boil. Add in the shrimp and 1/4 t salt and pepper. Simmer 4-6 minutes. Strain out the onions. Stir in crumbled bacon, Serve over the rice.