Kung Pao Shrimp

Difficulty: Moderate

Kung Pao! Isn’t that fun to say? A wonderful quick and easy dish to pull off during a weeknight, full of tasty and tender shrimp, a bit of heat, crunchy peanuts and a fabulous silky sauce. I rate it moderate due to the ingredients, most I have on hand but if you do not cook Asian meals often you may require a trip to the grocery store, (look in the international section). Have all the ingredients prepped and ready to go as this stir-fry comes together quickly. Serve with steamed rice or lo mein noodles.

Ingredients
1 cup chicken broth
3 TBS oyster sauce
2 tsp Tabasco sauce (it is not that hot, so rest easy)
2 tsp corn starch
1 TBS hoisin sauce
2 tsp sesame oil
2 tsp rice wine vinegar

1 pound extra-large shrimp (21 to 25 count), peeled and deveined
2 teaspoons soy sauce
3 medium cloves garlic, minced
1 TBS fresh ginger, minced
3 tablespoons peanut oil or vegetable oil
½ cup roasted peanuts
1 medium red bell pepper, cut into ½-inch dice
3 medium scallions, sliced thin

Directions: Toss shrimp with soy sauce in medium bowl; marinate until shrimp have absorbed flavors, about 10 minutes. Mix garlic, ginger, and 1 tablespoon oil in small bowl; set aside. Mix chicken broth, oyster sauce, hot sauce, hoisin sauce, sesame oil, vinegar and cornstarch in small bowl or measuring cup; set aside.

Heat 1 tablespoon oil in a large skillet over high heat until just beginning to smoke. Add shrimp and cook, stirring about once every 10 seconds, until barely opaque, 30 to 40 seconds; add peanuts, stir into shrimp, and continue cooking until shrimp are almost completely opaque and peanuts have darkened slightly, 30 to 40 seconds longer. Transfer shrimp, and peanuts to a bowl; set aside.

Return skillet to burner and reheat briefly, 15 to 30 seconds. Add remaining 1 tablespoon oil, swirl to coat pan, and add red bell pepper; cook, stirring occasionally, until slightly softened, about 45 seconds. Clear center of pan, add garlic-ginger mixture, mash into pan with spoon or spatula, and cook until fragrant, 10 to 15 seconds; stir into peppers until combined. Stir broth mixture to recombine, then add to skillet along with reserved shrimp and peanuts; cook, stirring and scraping up browned bits on bottom of pan, until sauce has thickened to syrupy consistency, about 45 seconds. Stir in scallions; transfer to serving plate and serve immediately.

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Grilled Garlic Shrimp

Difficulty: Moderate

This was dinner in 30 minutes (minus heating the grill). Phil fired up the grill while I prepared the shrimp, sauce, rice and sauteed zucchini. Seriously, we sat down 30 minutes later and devoured! Wonderfully succulent grilled shrimp tossed in a garlicky lemon-butter sauce. Add some jasmine rice and a veggie and you are set to feast. And feast we did! No leftovers…:( I only made about a pound for us and they were large shrimp 31-35 size. Buy the frozen raw shrimp already peeled and deveined for you for easiest prep.

Ingredients
1 1/2 pounds extra-large shrimp (21/25), peeled and deveined, tails left on
2 TBS olive oil
S & P

Lemon-Garlic Sauce
4 TBS butter, cut into 4 pieces
4 TBS fresh lemon juice, please use fresh!
Pinch red pepper flakes
Pinch table salt
1/4 cup fresh parsley, minced

Directions: Pat shrimp dry with paper towels. Thread shrimp onto 3 metal skewers, (keep shrimp in their natural curled position and go through the thickest part and just above the tail, like a letter “U”, go straight through the middle). Brush both sides of shrimp with oil and season lightly with salt and pepper.

In medium heat-proof metal bowl or disposable aluminum pan add sauce ingredients minus the parsley.

Stack coals on one side of grill and burn until a light ash has formed, about 20 minutes. Cover grill and heat until hot, about 5 minutes; scrape grate clean. Place aluminum/metal bowl with sauce over heat and cook stirring occasionally, until butter melts. Transfer to cooler side of grill.

Grill shrimp on hot side of grill for 4-5 minutes. Flip and cook 1-2 minutes more. Carefully lift each skewer from grill using hot pad and slide shrimp off skewer with tongs into lemon-garlic sauce. Toss shrimp in sauce to combine and transfer back to hot side of grill. Cook, stirring, until shrimp are opaque and fully cooked, about 30 seconds to 1 minute longer. Remove from heat, add parsley and toss. Serve immediately.

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Oven Roasted Salmon w/Cucumber Relish

Difficulty: Moderate (but really easy)

Serves 4

I love salmon! This method of roasting ensures moist firm flesh with a hint of golden exterior. Easy and simple. The cucumber relish adds a cool, fresh crunch, the perfect contrast for the smooth salmon.

Ingredients
4 skin-on salmon fillets, about 6 ounces each
2 tsp olive oil
S & P

1 cucumber, peeled, seeded and diced
1/4 small white onion, grated over fine mesh
2 TBS fresh parsley, minced
1-2 TBS juice from one lime with 1/2 tsp zest
S & P

Directions: Adjust oven rack to middle position, place rimmed baking sheet on rack and preheat oven to 475 degrees. On a piece of foil, place salmon skin side down and rub evenly with olive oil and season with salt and pepper. Reduce oven temperature to 275 degrees and remove baking sheet. Place foil with salmon on sheet are return to oven. Roast for 9-13 minutes. Transfer to serving plate, top with relish and serve. The skin is easily removed.

Relish: Combine cucumber, grated onion and any accumulated onion juice, parsley, lime zest and juice and season with salt and pepper. Toss, adjust seasonings if needed and serve.

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Salmon with Couscous & Yogurt Dill Sauce

Difficulty: Easy

Succulent salmon with an easy and fresh couscous topped with a cool yogurt dill sauce. So good! This dinner is ready in a flash, it is healthy and satisfying.

Serves 4

Ingredients
4 salmon filets, skin on
Salt & Pepper
2 TBS olive oil

1 cup couscous
1 1/4 cup water
1 tsp salt
pepper
1/2 onion, chopped fine
2 cloves garlic, minced
1 cup corn
1 pint cherry tomatoes, halved
1 TBS olive oil
1 TBS fresh dill, chopped

1/2 cup plain low-fat yogurt
1 garlic clove, minced fine
2 TBS fresh dill, chopped
Salt & Pepper

Directions: In a small bowl combine yogurt, dill, garlic, salt and pepper. Set aside. In a large skillet, heat 2 TBS olive oil over medium heat. Season salmon with salt and pepper to taste. Place salmon skin side down and cook for 5 minutes, turn and cook an additional 5 minutes to develop a nice crust and color. Turn back to skin side and finish cooking with lid on pan about 5 more minutes or until salmon is cooked through and flakes easily.

Meanwhile, heat 1 TBS oilive oil in medium saucepan over medium heat. Add onion, season with salt and pepper. Cook until soft, about 5 minues. Add garlic and cook for 30 seconds. Add water and bring to a boil. Add 1 cup couscous and stir. Remove from heat, add corn and place lid on pan and let sit for 5 minutes. Fluff with fork, add tomatoes and dill, stir to combine, adjust seasonings to taste with salt and pepper. Place couscous on plates, top with salmon filet and spoon yogurt sauce on top.

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Shrimp Mango Quesadillas

Difficulty: Easy

If you have ever been to Gecko Grill in Gilbert, chances are you have tried this yummy creation. I love this dish and figured I could give it a whirl at home. Fresh, sweet mango, light shrimp tossed in a honey-butter lime sauce with ooey-gooey cheese, what could be better? Serves 6 and can easily be adapted to serve more.

Ingredients
1 pound raw shrimp, peeled, tails removed and chopped into 1/4″ pieces
1 large, ripe mango, peeled and diced
1 1/2 cups monterey jack cheese, grated
6 10″ flour tortillas
2 TBS honey
3 TBS butter
1 lime
S & P
Sour cream

Directions: In large skillet, melt 1 TBS butter. Season shrimp with salt and pepper. Add to melted butter and cook until bright pink, 2-3 minutes. Remove from pan and drain any juices that were released. In same skillet, melt remaining 2 TBS butter and honey together, cook 2 minutes until thickened. Add shrimp back to pan, squeeze lime over shrimp, toss together and remove from heat.

In a clean preheated skillet, sprinkle one side of the tortilla with 1/4 cup cheese, 1/6 of mango chunks and 1/6 shrimp mixture. Fold over and cook until golden brown on both sides. Repeat with remaining ingredients. Cut into wedges and serve with additional lime wedges and sour cream.

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Shrimp Kabobs

Difficulty: Easy

I was so excited for this dinner, all of my favorite things: Sweet juicy pineapple, red onion, crisp tender red pepper and succulent shrimp all with the smoky grill flavor and a fabulous easy marinade throughout. This makes enough for 4 kabobs, serve with Jasmine, Basmati, brown or white rice. You may leave the tails on the srimp or off, when I peeled mine, some came all the way off and others just peeled right up to the tail, don’t waste any meat!

Ingredients
1 pound jumbo raw shrimp (16-20 count), peeled and deveined
1/4 fresh pineapple, peeled, cored and cut into large chunks
1 red bell pepper, cut into 1″ pieces
1/4 large red onion, peeled and cut into wedges
S & P

1 cup dried rice of your choice
Green onions, minced

Marinade
1/2 cup soy sauce
1 TBS Dijon mustard
2 tsp honey
1 large clove garlic, minced
1/4 cup vegetable oil

Directions: Fire up the grill! Whisk together marinade ingredients in medium bowl, reserve 1/4 cup and set aside. Place shrimp in marinade while you prepare the other ingredients. Cook rice according to package directions and set aside, season with salt and pepper and toss with green onions.

Thread bell pepper, pieces of red onion, pineapple and shrimp onto metal skewers. Repeat 3-4 times, you should have 3-4 shrimp per skewer, end with a bell pepper piece to keep everything in place. Season with salt and pepper.

Place kabobs onto grill and brush with reserved marinade. Cook 3-5 minutes per side or until shrimp are pink and have curled brushing each side with marinade as you turn them. Serve immediately with rice. If you have remaining marinade you can drizzle it over the rice. Delish!

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Salmon Tacos w/Mango Salsa

Difficulty: Easy

This is such a yummy easy dish to whip out when the family is waiting anxiously and probably impatiently for dinner. You can substitute any fish. The mango salsa is a must! Serve with lime wedges. Makes 8 tacos.

1 pound salmon or any fish of your liking
S & P or Lawry’s seasoning (I used Midwestern Meat’s seasoning)
Shredded lettuce or cabbage
8 corn tortillas
Monterey Jack cheese, grated
1 large mango, peeled and diced
1 jalapeno, ribs and seeds removed, diced fine
2 TBS red onion, minced
Juice of 1 lime
1/4 cup fresh cilantro, chopped
S & P
Lime wedges for serving

Heat large skillet over medium heat. Add 1 TBS oil to pan. Season fish to taste and add to pan. Cook until fish flakes easily and is just opaque in center, about 5-8 minutes depending on cut. Remove from pan and let rest.

Meanwhile, toss mango, jalapeno, onion, lime and cilantro in small bowl. Season to taste with salt and pepper. Set aside. Warm corn tortillas in small skillet until starting to brown but still soft.

Flake fish with fork and divide evenly among tortillas. Top with cheese, lettuce or cabbage and mango salsa. Serve with lime wedges and enjoy!

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Asian Grilled Salmon

Difficulty: Easy

Recipe adapted from Barefoot Contessa

You can downsize recipe based on how much fish you have, original recipe below serves 6. Don’t fret over exactness, I made 2 filets and just eyeballed my ingredients. I also used my indoor grill pan. This is flexible.

1 side fresh salmon, boned but skin on (about 3 pounds)

For the marinade:
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
1/2 teaspoon minced garlic

Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking. While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.

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Grilled Salmon Sandwiches

Difficulty: Moderate

Courtesy Barefoot Contessa: You can easily scale this recipe down, last night it was dinner and I made it for just the 2 of us.

2 pounds fresh salmon fillets
Good olive oil
Kosher salt
Freshly ground pepper

For the sauce:
1 cup good mayonnaise
1/4 cup sour cream
3/4 teaspoon white wine vinegar
3/4 cup chopped fresh dill
1 1/2 tablespoons chopped scallions, (white and green parts)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 teaspoons capers, drained

To assemble:
6 fresh white or brioche rolls (4-inch round)
1/4 pound mesclun mix or fresh basil leaves

For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. Or grill indoors with a grill pan or just pan saute.

For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.

To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tablespoon of sauce on each cut side. On the bottom 1/2, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately.

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Whitefish with Lemon Vinaigrette

Difficulty: Moderate

Due to the nature of the ingredients substitutions are easily made. I couldn’t find raddichio or I wasn’t willing to pay for it so I used red cabbage instead.

8 tablespoons extra-virgin olive oil
3 shallots, thinly sliced
1 large head radicchio (about 12 ounces), coarsely chopped
1 (15-ounce) can cannellini beans, drained and rinsed
1/3 cup fish broth
Salt and freshly ground black pepper
6 (5 to 6-ounce) whitefish fillets, such as tilapia
All-purpose flour, for dredging
Lemon Vinaigrette, recipe follows

Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and sauté until tender, about 2 minutes. Add the radicchio and sauté until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper.

Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake of the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.

Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately.

Lemon Vinaigrette:
1/4 cup fresh lemon juice
1/4 cup lightly packed fresh Italian parsley leaves
2 cloves garlic
2 teaspoons finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil

Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.

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