ROASTED SHRIMP AND BRUSSELS SPROUTS (Yield: 4 Servings)
1 pound Brussels sprouts, trimmed and cut in half
3/4 pound shrimp, peeled, with tails on
4 Tablespoons olive oil, divided
4 garlic cloves, divided, 2 sliced and 2 minced
1 lemon, zested and sliced
parmesan cheese for topping (about one ounce)
pinch red chili flakes
salt to taste
pepper to taste
- Preheat oven to 425F.
- In a small bowl, combine shrimp, 1 tablespoon of olive oil, the zest of one lemon, the minced garlic, a pinch or red chili flakes, salt and pepper. Stir to combine and set aside to marinade for 15-20 minutes.
- While shrimp are marinating, toss the brussels sprouts with 3 tablespoons of olive oil, the sliced garlic, a pinch or red chili flakes, salt and pepper on a large sheet pan. Make sure sprouts are completely coated. Turn them so that the flat sides are facing down. Roast for 15 minutes.
- Remove from oven and use a spatula to turn the brussels sprouts. Pour the shrimp and marinade onto the sheet pan and stir to coat everything in the marinade. Arrange everything in a single layer. Return to the oven and roast for about 5 more minutes, or until shrimp are cooked through.
- When done, remove from oven and squeeze 1-2 lemon slices over shrimp and brussels sprouts, then grate parmesan cheese over everything. Serve with more lemon slices.
~ FoxAndBriar.com ~
SHRIMP WITH BLOOD ORANGE AND FENNEL SALAD (Yield: 4-6 Servings)
1½ pounds large shrimp, with shells
3 blood oranges (enough to make 3 cups orange sections)
1 teaspoon finely chopped fresh rosemary
1 scant tablespoon sliced garlic
1 tablespoon hot pepper sauce, such as Tabasco
4 tablespoons extra virgin olive oil
Freshly ground black pepper
1 fennel bulb, thinly sliced lengthwise (1½ cups)
1¼ cups thinly sliced celery
1½ cups leaves from celery hearts
2 tablespoons whole fresh Italian parsley leaves
2 tablespoons raspberry vinegar or other fruit vinegar
- Cut the shrimp in half lengthwise, keeping the shell and tail intact.
- Using a sharp knife, cut off both the top and bottom of the blood oranges. Remove the skin and the pith (the white part) from the outside of each orange. Carefully cut in between the segments to remove the flesh of the orange without any membranes. Work over a bowl to collect the juices. Place all of the segments in a strainer set over the bowl to collect the juices.
- In a large bowl combine the shrimp, rosemary, garlic, hot pepper sauce, 1 tablespoon of the olive oil, and salt and pepper to taste. Toss well, cover with plastic, and let stand for 1 hour on the counter or up to 24 hours in the refrigerator.
- Put the fennel, celery, celery leaves, and parsley in another large bowl. Cover with 4 cups of ice water, stir in 1 tablespoon salt, and refrigerate for at least 30 minutes but no longer than 24 hours. This will keep the fennel and celery crisp and prevent them from turning brown.
- To make the blood orange vinaigrette: Combine the collected blood orange juice, about 3 tablespoons, with the raspberry vinegar. Whisking constantly, slowly add 3 tablespoons of the remaining olive oil. Season with salt and pepper and set aside.
- Preheat the broiler or grill to its highest setting.
- When ready to assemble the salad, remove the fennel, celery, celery leaves, and parsley from the ice water and pat dry. Remove the shrimp from the marinade and grill, shell side down, until cooked through, 5 to 7 minutes. If broiling, place the shrimp shell upside down on a sizzle platter or baking sheet on a rack 5 inches from the heat. Move the pan every few minutes until the shrimp are ready, 5 to 10 minutes, depending how hot the broiler is.
- Toss the fennel mixture with the orange segments and the blood orange vinaigrette. Arrange the salad on individual plates, distribute the shrimp evenly on top, and serve.
~ Cookstr.com ~
This is a fantastically simple recipe from Delish. As your angel hair pasta cooks on the back burner, saute some garlic and shallots on the front burner. Add the peeled and deveined shrimp to the pan and cook until just done (just about 4 minutes). Toss with some fresh lemon juice and a bit of zest and, then add to the cooked pasta. I would recommend that you add a tablespoon of butter to the pasta once it has been drained. It will help keep the pasta from sticking together and, it helps keep the lemon from being too overpowering. Serve with chopped basil and lemon slices.
GARLICKY LEMON SHRIMP WITH ANGEL HAIR (Serves: 4)
- 12 oz. angel hair
- 3 tbsp. butter
- 3 cloves garlic, minced
- 1 shallot, minced
- 1 lb. large raw shrimp, peeled and deveined
- kosher salt
- Freshly ground black pepper
- 1/4 c. lemon juice
- Zest of 1 lemon
- Chopped fresh basil, for serving
- In a large pot of salted boiling water, cook angel hair until al dente, about 3 minutes. Drain.
- In a large skillet over medium heat, melt butter. Add garlic and shallot and cook until soft and fragrant, 3 minutes.
- Add shrimp and cook until pink, 2 minutes per side. Add lemon juice and zest and stir until combined, then add cooked angel hair to skillet and toss until fully combined.
- Garnish with parsley and serve.
~ Delish.com ~
We combine two superfoods here to create a super supper. This dish is the ultimate heart healthy meal. The avocado is loaded in healthy monounsaturated fat that helps lower cholesterol and the salmon is rich in omega-3 fatty acids that are great for the heart, joints and memory. I would change up the order in which I prepared the ingredients. I first put together the salsa so that it had time to chill properly. I followed that with the dry rub and allowed the salmon to rest for about 45 minutes before I put it on the grill. We found the rub to be a little heavy for the fish. I think that I would reduce the cumin and paprika by half next time. I recommend that you grill the salmon for about 7-8 minutes total (4 minutes skin side down then flip for another 3 minutes). A fantastic way to start out the grilling season.
GRILLED SALMON WITH AVOCADO SALSA (Serves: 4)
- 2 lbs salmon, cut into 4 pieces
- 1 tbs olive oil (I used light extra virgin olive oil)
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp paprika powder
- 1 tsp onion powder
- 1/2 tsp ancho chili powder
- 1 tsp black pepper
Ingredients for Avocado Salsa:
- 1 avocado, sliced
- 1/2 small red onion, sliced
- Juice from 2 limes
- 1-2 T. finely chopped cilantro (depending on how big of a cilantro lover you are)
- Salt to taste
- Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix.
- Refrigerate for at least 30 minutes.
- Pre-heat the grill.
- Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use.
- Grill the salmon to desired doneness. (I grilled for about 5 minutes).
- Top with avocado salsa and enjoy!
~ TheCookieRookie.com ~
How can you go wrong with a recipe from the Barefoot Contessa herself? The answer is — You Can’t! This recipe is jam packed full of fresh flavors and ingredients. After the salmon is seasoned with salt and pepper, they are coated with a simple vinaigrette and allowed to sit for about fifteen minutes while you prepare the green herbs. A beautiful mixture of minced scallions, dill and parsley is then packed on to both sides of the fillets. Just add a little white wine to the bottom of the pan and place the fillets in the oven to roast. Watch your salmon carefully starting at the ten minute mark. My fillets took almost 16 minutes to cook properly. Remove the pan from the oven and cover with foil to allow the salmon to rest for ten minutes. This method of poaching salmon in the oven yields a beautiful, moist piece of fish without adding fat to the dish. Served here with Lemon-Dill Green Beans.
Bonus Recipe: I prepared more salmon than I needed and used the extra the next day in some awesome Salmon Sandwiches. I used the herbs that were cooked with the fish to create the following spread. Super tasty!!
- 1/2 cup herbs from the remaining fillets
1 cup good mayonnaise
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.
ROASTED SALMON WITH GREEN HERBS (Serves 4)
- Preheat the oven to 425 degrees.
- Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes
- In a small bowl, stir together the scallions, dill and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
- Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges
~ from FoodNetwork.com/recipes/Ina-Garten ~
Red snapper is a firm-textured fish with moist, white flesh that is delicate and mild. Not only does it taste good, but it is good for you. It is a lean, low-fat choice that is rich in selenium, vitamin A, potassium and omega-3 fatty acids Since we are not too far from Florida it is fairly easy to pick up some wild caught snapper in our area. This recipe is fantastic — it combines snapper fillets with chopped tomatoes, black olives, slivered onion, and a little bit of white wine. The ingredients simmer on the stove-top until the fish is juicy and tender and full of goodness. I love that this one pan recipe is so easy to make. I cook most of my dishes with very little salt. One of my friends suggested that we add capers to incorporate another component and a bit of briny salt — brilliant! Try this soon — a delicious Greek style red snapper!
RED SNAPPER WITH TOMATOES, OLIVES AND ONIONS (Serves 4)
- 1⁄4 cup extra-virgin olive oil
- 1 medium yellow onion, peeled and slivered
- 4 8-oz. center-cut skinless red snapper filets
- 1⁄4 cup dry white wine
- 1 14-oz. can diced tomatoes
- 1⁄4 cup black olives, pitted and halved
- 1⁄2 bunch parsley, chopped
- Pinch red pepper flakes
- Heat oil in a large skillet over medium heat, add onions, and cook, stirring occasionally, until onions are fragrant and slightly soft, about 2 minutes. Add snapper, skinned side up, and cook until lightly golden, about 2 minutes. Turn fish and cook other side another 2 minutes.
- Add wine, tomatoes, olives, half the parsley, and red pepper flakes to the pan with the fish. Season to taste with salt and bring to a simmer over medium heat. Reduce heat to medium-low and simmer, partially covered, until fish is just cooked through, 10–15 minutes, spooning sauce over fish as it cooks. Uncover and simmer until sauce has thickened slightly, about 3 minutes. Adjust seasonings and sprinkle with remaining parsley.
~ from TheComfortOfCooking.com ~