Monday, June 9, 2008

Main Course Monday

Sorry girls, summer camps are killing me....well that and making an offer on a house today. Anyways, how about fish/shellfish recipes today.

Broccoli Shrimp Stir-fry
Shrimp Skewers
Lemon Herb Roasted Salmon
Mediterranean Mahi


Unknown said...

1 pound fresh or frozen medium shrimp (deveined and peeled)
1/3 cup water
1/4 cup soy sauce
2 tablespoons rice vinegar or 1 tablespoon cider vinegar
1 tablespoon cornstarch
1-1/2 teaspoons sugar
1 tablespoon cooking oil
2 cloves garlic, minced
2 cups broccoli florets
1 cup thinly bias-sliced carrot
1 small onion, halved lengthwise and sliced
1 cup sliced fresh mushrooms
2 cups hot cooked rice

1. Rinse shrimp and pat dry with paper towels. Set aside. In a small bowl combine water, soy sauce, vinegar, cornstarch, and sugar; set aside.
2. Heat oil in a wok or a 12-inch skillet over medium-high heat. (Add more oil as necessary during cooking.) Cook and stir garlic in the hot oil for 15 seconds. Add broccoli, carrot, and onion. Cook and stir for 3 minutes. Add mushrooms; cook and stir for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok with slotted spoon. Stir soy sauce mixture. Add to wok; cook and stir until slightly thickened and bubbly. Add shrimp; cook about 3 minutes or until shrimp are opaque. Stir in vegetables; heat through. Serve with rice.
3. Makes 4 servings (1 cup stir-fry + 1/2 cup rice
**You cannot leave out the sugar, it will ruin the dish. I made this yesterday and used frozen asian style vegetables (it is just faster).

Jocelyn said...

Shrimp Skewers

Thawed, peeled, deveined shrimp
Butter, melted or Olive Oil
Coarse salt
Ground Pepper
Wooden Skewers, soaked in water for a couple of hours

Heat grill to medium-high. Thread shrimp on skewers (they spin less if you get each shrimp skewered in two places). Place on grill and brush with butter or olive oil. Season with salt and pepper (and a little cayenne if you're feeling sassy). Grill till almost opaque then turn. Brush with butter/olive oil and season. Remove from grill when shrimp are just opaque. Don't over do it.

Serve with grilled potato wedges, corn on the cob, and any grilled vegetable you like. Easy. Yum.

Cheryl said...

Lemon Herb Roasted Salmon

1 1/2 pound pink salmon fillets --about 6 medium sizes. (I use the frozen ones and make sure to thaw them in the fridge all night first!)
salt and pepper to taste
1/4 cup fresh lemon juice
1 1/2 Tbsp sugar
1 Tbsp parsley
1 Tbsp thyme
1/2 tsp rosemary
1/2 tsp crushed mint
1 tsp lemon zest, finely grated (plus extra for garnish, if desired)
1 tsp minced garlic
1 tsp dried oregano

Preheat oven to 400ºF. Coat a shallow baking dish with cooking spray.
Season both sides of salmon with salt and pepper; place salmon in prepared baking dish.

In a small bowl, whisk together lemon juice, sugar, parsley, thyme, rosemary, mint, lemon zest, garlic and oregano; whisk until sugar dissolves and pour over salmon.

Roast until salmon is fork-tender, about 15 minutes. Garnish with fresh chopped herbs and grated zest, if desired. Yields about 4 to 5 ounces of salmon per serving.

*When I make this, I use whatever spices I have handy (that will work) and I usually don't have lemon zest. But it's sooooo good!

Anonymous said...

Mediterranean Mahi

1 cup crushed ritz crackers
6-8 mahi fillets
2 egg
1/2 cup cream or milk
1/2 tsp basil
1/2 tsp. salt
1/4 tsp. pepper
1 tsp garlic salt
olive oil
Combine milk and egg and then in another dish combine crackers, basil, salt, pepper and garlic salt. Dip mahi fillets in egg mixture and then dip them in cracker mixture. Brown in olive oil 5 minutes on first side and 10 minutes on other side. Place in 9x13 pan and place in oven to keep warm until ready to serve. In skillet cook 1 1/2 tsp. minced garlic in garlic oil until lightly browned. Then add 1/2 tsp basil, 2 cans mostly drained diced tomatoes, 1 can chopped artichokes, 1 bottle capers and 1-2 T. balsamic vinegar. Salt and pepper to taste. Simmer while you are cooking the fish. To serve. Place garlic mashed potatoes on plate then top that with a fillet of mahi then top with tomato mixture. Delicious.

We had a dish very similar to this in Vegas a few months ago at the Grand Lux it was amazing. I knew we would not be going back there for a long time so I came home and made it up. Hope you enjoy it.

Garlic Mashed potatoes

These are not a exact science but the way I do it is:

Peel and chop potatoes for mashed potates. Add water and salt, 1 tsp rosemary, 2 t. minced garlic. Boil until tender. Drain and add butter and milk, 2 t. more minced garlic and then taste if you need add more garlic. Then add 1/2 cup Parmesan cheese.

The Wright Family said...

This looks so awesome, not really fish, but I thought I'd add it and try it soon--

Quick Shrimp & Linguini

1. 1 tablespoon olive oil
2. 1/2 pound extra-large shrimp, peeled, deveined
3. 3/4 cup marinara sauce
4. 1/2 cup frozen peas
5. 1/4 cup BREAKSTONE'S FREE or KNUDSEN FREE Fat Free Sour Cream
6. 2 slices OSCAR MAYER Bacon, cooked, crumbled
7. 4 ounces refrigerated linguine, cooked, drained

1. Heat oil in large skillet on medium-high heat. Add shrimp; cook 3 to 5 min. or until shrimp turn pink.
2. Reduce heat to low; stir in sauce, peas, sour cream and bacon. Cook until heated through, stirring frequently. Add hot pasta; toss to coat.
3. ADD hot pasta; toss to coat.