15 Sep Tarragon Shrimp Scampi

From Martha Stewart, Serves 4

Ingredients:

  • 1/2 cup olive oil
  • 4 cloves garlic, peeled and finely minced
  • 2 small onions, peeled and coarsely grated
  • 1 teaspoon course salt
  • Freshly ground black pepper
  • 1 small bunch fresh tarragon, finely chopped
  • 1 1/2 pounds large shrimp, peeled and deveined
  • Juice of 1 lemon

Directions:

  1. Heat olive oil in a large skillet and sauce garlic and onions with salt and pepper over medium-low heat for 3 minutes. Add tarragon and cook for 1 minute. Do not let the mixture brown. Remove from heat and let cool.
  2. Combine shrimp with onion mixture and lemon juice in a large bowl, stirring well. Cover and let stand 30 minutes.
  3. Preheat broiler to high. Arrange shrimp in a large oven-proof skillet. Pour any remaining marinade over shrimp. Broil 5 minutes or until shrimp are pink and topping is browned. Serve immediately.
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07 Jun Grilled Salmon with Fresh Avocado Salsa

Natural Grocers Recipe, Serves 4

For the Salmon:

Ingredients:

  • 4 salmon fillets
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 2 tablespoons coconut oil, melted

Directions:

  1. Mix the salt, cumin, paprika, garlic powder, and black pepper together. Rub the seasoning mix into the salmon fillets and refrigerate for at least 3o minutes.
  2. Pre-heat the grill to medium-high heat. Brush the salmon fillets with melted coconut oil and place on grill. Grill until the fish is cooked through, about 3-4 minutes on each side (the salmon should release itself from the grill when it’s ready to flip). When done, remove to a platter and let rest for about 5 minutes.
  3. Serve the salmon topped with the avocado salsa.

For the Salsa:

Ingredients:

  • 2 avocados, pits removed and flesh chopped
  • 1 small red onion, diced
  • 2 jalapeno peppers, seeded and diced
  • Juice from 2 limes
  • 3 tablespoons olive oil
  • 2 tablespoons finely chopped cilantro
  • Sea salt to taste

Directions:

  1. While the salmon rests in the fridge with seasoning, combine all ingredients in a bowl and mix well.
  2. Chill until ready to use.
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05 Aug Grilled Shrimp and Bread Salad

Ingredients:

  • 1/2 cup sherry vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/4 tsp salt
  • 1/4 teaspoon freshly ground pepper
  • 1 lb large shrimp, peeled and deveined
  • 6 thick slices day-old country-style or sourdough bread
  • 1 lb tomatoes, chopped
  • 1/3 cup pitted kalamata olives, coarsely chopped
  • 1/4 cup chopped fresh basil
  • Salt and freshly ground pepper

Directions:

1.  Preheat grill to medium-high heat.

2.  Whisk together first 5 ingredients in a small bowl.

3.  Toss shrimp with 2 T of the vinaigrette. Grill shrimp, two minutes on each side or until pink. Grill bread slices 1 minute on each side or until toasted. Cut bread into 1-inch cubes.

4.  Combine bread, shrimp, tomatoes, olives, and basil in a large bowl; add remaining vinaigrette, and toss well. Season with salt and pepper. Can be refrigerated up to 2 hours before serving.

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22 Apr Shrimp Scampi with Green Onions and Orzo

Ingredients:

  • 3/4 cup orzo
  • 4 T (1/2 stick) butter, divided
  • 2 T olive oil
  • 4 garlic cloves, peeled and diced
  • 1 pound uncooked large shrimp, peeled, deveined
  • 8 green onions, thinly sliced
  • 1/3 cup dry white wine

Directions:

1.  Cook orzo in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally.

2.  Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over medium-high heat. Stir in garlic for 10 seconds. Add shrimp and sauté 2 minutes. Add green onions and toss until shrimp are just opaque in center, about 1 minute longer. Add wine and toss until wine boils, about 1 minute. Mix in remaining 2 tablespoons butter and season to taste with salt and pepper.

3.  Drain pasta; transfer to large bowl. Top with shrimp and onion-garlic butter.  Serve with sautéed spinach or other greens.

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