This recipe can be made with Halibut, Tuna, or Cod, as well.
Grilled Salmon w/Sweet and Spicy Sauce
Ingredients:
4 - Salmon filets or steaks
1/2 - teaspoon - Cumin (ground)
1 - teaspoon - Lime Zest
4 - Tablespoons - Lime Juice
2 - Tablespoons - Olive Oil
1/4 - teaspoon - Crushed Red Pepper
1/2 - cup - Watermelon (seeded and chopped)
1 - Yellow or Orange Bell Pepper
2 - Scallions (thinly sliced)
1 1/2 - Tablespoons - Fresh Mint (thinly sliced)
Directions:
1) In a small bowl, mix cumin, lime zest, lime juice, oil, 1/8
teaspoon red pepper, and a dash of salt.
2) Place fish and cumin mixture in a resealable bag. Marinade
fish for at least an hour, turning occasionally.
3) In a bowl, make salsa by combining the watermelon, bell
pepper, scallions, mint and 1/8 teaspoon of red pepper. (set aside)
4) Drain fish, discard marinade.
5) Grill fish over medium heat, until flakey. (6 to 10 minutes)
6) Serve fish with salsa.
7) Use lime wedges, if desired.
Grilled Shrimp Salad w/Mango Dressing
Ingredients:
2 - Mangos - (1 1/2 cut into thin slices)
1 - Shallot (peeled & quartered)
Grated peel of 1 - lime, plus 1 - Tablespoon - lime juice
3 - Tablespoons - Olive Oil
Salt & Pepper (to taste)
1 - pound - Large Shrimp (peeled & deveined)
1 1/2 - pounds - Jicama (peeled & cut into thin slices)
1 1/2 - cups - Parsley
1 - cup - Fresh Mint Leaves (chopped)
1/2 - cup - Roasted Peanuts (chopped)
Directions:
1) Preheat grill pan to medium/high heat.
2) Using a blender, puree the 1/2 uncut mango, shallot, lime juice, and 2 Tablespoons olive oil.
3) Season with salt and pepper (to taste)
4) Thread shrimp onto skewers.
5) Brush shrimp with remaining olive oil.
6) Season with salt and Pepper.
7) Grill shrimp, turning only once. (about 5 minutes)
8) In a large bowl, toss Jicama, parsley, mint, lime peel, and mango slices with blended dressing.
9) To serve, sprinkle with peanuts and top with skewered shrimp.
Pesto and Shrimp Pizzas
Ingredients:
4 - Ears - Corn (husks removed)
2 - Red - Bell Peppers (cored and quartered)
6 - Tablespoons - Olive Oil (divided)
1 - pound - Medium Shrimp (peeled, deveined)
Salt and Pepper (to taste)
2 - cups - Mozzarella Cheese (shredded)
3/4 - cup - Fresh Basil (thinly sliced)
1 - Tablespoon - Fresh Lemon Juice
1 - 12 inch - Baguette (split horizontally - hollowed out and halved crosswise)
Directions:
1) Preheat grill to medium heat.
2) Brush corn and peppers with 2 Tablespoons olive oil.
3) In a medium bowl, toss shrimp with 1 Tablespoon olive oil and season with salt and pepper .
4) Arrange corn, bell peppers, and shrimp on a cooking grate and grill; turning occasionally, (about 5 minutes)
5) Cook the corn and bell peppers an additional 6 to 8 minutes. (until lightly charred)
6) Cool peppers, peel and discard skin.
7) In a food processor, puree bell peppers, 1/2 cup mozzarella, 1/2 cup basil leaves and lemon juice.
8) While food processor is running, gradually add remaining 3 Tablespoons olive oil; and season with salt and pepper.
9) Spread pesto on cut side of baguette halves.
10) Top with grilled shrimp.
11) Sprinkle with remaining 1 1/2 cup mozzarella cheese and thinly sliced basil.
12) Arrange baguettes on cooking sheet, cover and grill until cheese melts. (3 to 5 minutes)
Blackened Shrimp Subs
Ingredients:
1 - pound - Medium Shrimp (peeled, deveined)
1 - Tablespoon - Olive Oil
2 - teaspoons - Creole Seasoning
2 - teaspoons - Reduced fat Mayo
1 Tablespoon - Dijon Style Mustard
2 - 12 inch - Baguettes (halved, and dug out)
1/2 - Head - Romaine Lettuce
1 - Yellow or Orange Bell Pepper (cored and sliced)
2 - Tomatoes (thinly sliced)
2 - Scallions (thinly sliced on an angle)
Directions:
1) Preheat grill to medium/high heat.
2) In a bowl, combine shrimp, olive oil, and Creole seasoning.
3) In another bowl, combine mayo, mustard, and a little water.
4) Stir until smooth.
5) Lay baguettes on baking sheet, toast lightly.
6) Layer Romaine lettuce, bell peppers, tomatoes, and scallions.
7) Toast again for 2 minutes
You can add any type of cheese to these subs. Add in the final step and toast until cheese is melted. In an earlier posting, I gave out a recipe for a ”Creole” spice or rub. You can use this in this recipe or you can substitute it with any pre-packaged taco or Creole seasoning from you local supermarket.
Grilled Fish Tacos
These “tacos” are a little different in that they use Savoy Cabbage leaves to hold the ingredients. Of course, you could also use traditional taco shells. You can also use additional ingredients, such as, sour cream, salsa, hot peppers, etc. The recipe calls for white fish. There are a few that work, like Halibut, Tilapia, Cod and Blue Sole (Flounder).
Ingredients:
12 - ounces - White Fish
1 - Red Onion (sliced 1/4 inch thick)
2 - Tablespoons - Olive Oil
1 - Small Head - Savoy Cabbage (cored, leaving 4 outer leaves
whole and shredding the rest finely)
1 - Carrot (finely shredded)
Juice of 1 Lime
1/4 - teaspoon - Sugar
1/4 - cup - Salsa Verde
Directions:
1) Preheat grill to medium heat.
2) Brush fish and onions with olive oil.
3) Grill onions for about 5 minutes.
4) Coarsely chop onions and put into a bowl.
5) Add shredded cabbage, carrots, lime juice, sugar, and 1 Tablespoon olive oil.
6) Season with salt and pepper. (to taste)
7) Season fish with salt and pepper and grill for about 5 minutes
8) Flake fish and add cabbage mixture.
9) Divide the fish/slaw mixture in to 4 portions (servings)
10) Put fish/slaw mix onto whole cabbage leaf and roll up, first with right side, then bottom, then left side, then top.
11) Top tacos with salsa verde.
You can add any type of cheese to these tacos. Add in the final step and toast until cheese is melted.
Spicy Shrimp Casserole
Ingredients:
6 - 6 inch - Tortillas (cut into bite-size pieces)
1 - cup - Green Salsa
1 - cup - Monterey Jack Cheese (shredded/low-fat)
1/2 - cup - Sour Cream (light)
3 - Tablespoons - Flour
1/4 - cup - Fresh Parsley
1 - 12 ounce - Cooked Shrimp (peeled, deveined)
2 - medium - Tomatoes (chopped)
1 - 15oz. can - Black Beans (drained)
Directions:
1) Preheat oven to 350 degrees.
2) Place 1/2 of the tortilla chips in the bottom of a lightly
Greased 2 quart baking dish. (casserole dish)
3) Arrange remaining 1/2 tortilla chips on a baking sheet.
4) Bake chips 12 to 14 minutes or until crisp.
5) Meanwhile, in a large bowl, stir together salsa, cheese,
sour cream, flour, and 2 Tablespoons parsley.
6) Stir in shrimp and black beans.
7) Spoon shrimp mixture over tortilla pieces in baking dish.
8) Bake 40 to 45 minutes, or until heated through.
9) Let stand for 10 minutes before serving.
10) Sprinkle with baked tortilla chips, tomatoes, and remaining
Parsley.
11) If desired, serve with additional sour cream.
Thai Shrimp Roll-Ups
Ingredients:
24 - Medium Shrimp (peeled, deveined and halved)
Salt and Pepped (to taste)
3 - ounces - Rice Noodles (rice vermicelli)
8 - 7 inch - Rice Paper Wrappers
24 Mint Leaves
1 - Large - Carrot (finely shredded)
2 - Scallions (thinly sliced)
2 - cups - Romaine Lettuce (finely shredded)
1/2- cup - Thai Peanut Sauce
Directions:
1) Preheat grill to high heat.
2) Season shrimp with salt and pepper.
3) In a skillet, cook shrimp about 3 minutes, turning once.
4) In a saucepan, cook rice noodles (according to directions).
5) In shallow bowl, add warm water, moisten one wrapper at a time .
6) Arrange 3 shrimp halves in each wrapper.
7) Top with 3 mint leaves.
8) Add 1/8 of the rice noodles.
9) Add about 1 Tablespoon carrots, scallions, and 1/4 cup Romaine over shrimp.
10) Fold wrappers - first the sides, then the bottom, stopping at the halfway point.
11) Add 3 more shrimp halves and continue rolling.
12) Cover with damp paper towels.
13) Repeat to make 8 shrimp rolls.
14) Cut in half - diagonally.
15) Serve with peanut sauce.
You may also use a natural peanut butter, cashew butter or almond butter with this recipe. If you want it a little more spicy, just add a little cayenne to taste.
Well, that's it for now. I'll be checking back in with you very soon. Until next time...........
Amah
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