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Archive for the ‘Seafood’ Category

Moroccan Grilled Shrimp

Moroccan Grilled Vegetable Skewers

I purchase my spices at www.spice-appeal.com. Their spices are high quality and come in beautiful containers.

The spice blends are my favorite – a teaspoon totally transforms a dish from ordinary exotic.
For these skewers, I used Ras El-Hanout, a Moroccan blend of nutmeg, cinnamon, rosebuds,
pepper, ginger, allspice, turmeric, cloves, cardamom, chilies, lavender and other spices.

Moroccan Grilled Shrimp & Vegetable Skewers

Serves 6

1 lb shrimp, shelled, leave tail on

1 whole roasted red bell pepper from jar, cut 1″ squares

3 zucchini, cut into 1/2″ chunks

1/2 pint cherry tomatoes

1 pint mushrooms

Bamboo skewers, soaked in water for 30 minutes

Shrimp Marinade

3 T low-fat yogurt

2 tsp Ras El Hanout

salt & pepper

Vegetable Marinade

3 T olive oil

2 tsp Ras El Hanout

salt & pepper

1. Marinate both shrimp and vegetables for 1 hour. In meantime, make sure the bamboo skewers are soaked so that they don’t burn.

2. Shrimp: Alternate shrimp and red bell pepper on skewer. Pre-heat BBQ grill. Grill 1 minute each side on med-high flame.

3. Vegetable: Alternate vegetables on each skewer. Grill 2-3 minutes each side on med-high flame.

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This is my favorite way to eat prawns! It only takes 15 minutes to make and the brandy adds unexpected sweetness and depth of flavor. By the way, prawn and shrimp are one and the same. Mom taught me how to make this.

Prawns vs. Shrimp: Its the same thing. No difference. I just like calling big shrimp “prawns” – just a fancier word for $4 more a pound.

Garlic Brandy Prawns

1/2 lb prawns, shelled leaving tail on
1 t cornstarch
Β½ t salt
1T garlic, minced
1T butter
1 stalk green onion, cut on diagonal ¼” strips
1 Tbs brandy
1 tsp salt
1 tsp sugar

1. Clean & marinate the prawns: Rinse prawns, pat completely dry and marinate in cornstarch and Β½ t salt for 5 minutes.

2. Heat wok and add oil. Once oil is barely smoking, turn down heat to med-high. Add prawns. Fry until they are half-done, approximately 2 minutes. Remove from wok, leaving the oil in the wok.

3. Add the garlic, fry for 10 seconds. Add the brandy, salt, sugar, butter. Cook sauce for 1 minute so that it slightly thickens. Add the prawns and green onion. Stir fry until prawns are cooked through, about 2 minutes (depends on size of your prawns)

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To celebrate my husband’s 23rd birthday πŸ™‚ we had a small, informal dinner party with close friends. I let him choose the menu, and I couldn’t help myself….I had to add 3 other dishes…one of them Asian Salmon Burgers.

Asian Salmon Burgers

1 lb Salmon Filet, minced into 1/4″ dice or smaller
1 tsp Ginger, grated
1 tsp Garlic, minced
1 Tbs Soy
2 Tbs Hoisin
1 tsp Sesame Oil
1 cup Panko breadcrumbs
1/4 cup Red Onion, minced
1 Egg, beaten
Additional 1 T Hoisin sauce to brush on burger

4 Burger buns, lettuce, tomato slices, mayonnaise

Makes 4 patties.
1. In a small bowl, combine ginger, garlic, soy, hoisin, sesame oil, and egg.

2. In a large bowl, combine the salmon, red onion and 1/4c of the Panko. (Set aside the remaining Panko in a shallow bowl.)

3. Add the liquid ingredients to the salmon mixture. Shape the salmon into 4 burger patties. Carefully dredge each burger in the remaining Panko.

4. Cover and refrigerate burgers for at least 1 hour up to 4 hours.

5. Preheat oven to 375 degrees. Heat oil in a non-stick fry pan over medium heat. Fry burgers (don’t overcrowd!) 2 minutes on first side, Turn. Fry second side 1 minute. Brush a small amount of Hoisin on the tops of the burgers.

6. Bake in oven for 3 minutes, or until cooked through. If you like your salmon medium rare, only bake for 2 minutes. Serve with buns, lettuce, tomato slices.

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Teriyaki sauce is so easy to make – it only takes 2 minutes. The bottles of ready-made teriyaki sauce can be too salty, bland and taste nothing like fresh-made teriyaki.

Mirin is Japanese Sweet Rice wine.

Salmon Teriyaki

Teriyaki Marinade – combine ingredients in bowl
1/2c soy sauce
1/2c Mirin
2T sugar
1/2 tsp grated fresh ginger
1 clove garlic, through garlic press

4 Salmon steaks (about 4oz each) You can use Yellowtail or Tuna as well.

1. Place Salmon in zip-lock bag, place marinade ingredients in bag. Remove as much air out of bag as possible. Marinate fish for 15 minutes.
2. Drain fish and reserve marinade. Heat oil in skillet over medium heat. Add the fish and cook until browned (about 2 minutes). Turn fish, cover and reduce heat to low and cook until fish is cooked through (about 4-5 minutes). Remove fish.
3. In a clean saucepan, bring marinade to boil over high heat. The sauce will thicken. Pour sauce over fish. Serve.

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