I found this to be a deliciously different way to serve shrimp. Do you find that you are always making the same recipes and eating food the served the same way? When you go out to eat do you always order the same dish or change it up a bit and try something new? I’m all about trying new recipes – it’s always good to change things up instead of remaining status quo. And what could be the worst thing to happen? You don’t like it …oh well at least you tried! ENJOY!
Cranberry Shrimp Ceviche Cups
1 ½ teaspoons salt, divided
16 ounces Medium Raw Shrimp, thawed
1 cup Dried Cranberries
½ red onion, roughly chopped
½ cup fresh parsley
½ jalapeño, roughly chopped
¼ cup fresh lemon juice
¼ cup fresh lime juice
¼ teaspoon Crushed Red Pepper or Ground Black Pepper
1 teaspoon Oregano
13 ounces Restaurant Style Tortilla Chips
2 limes, cut into wedges
Fresh cranberries (optional)
- Bring a medium pot of water to a boil. Season with 1 teaspoon salt. Add shrimp and cook for 3 minutes. Immediately plunge cooked shrimp into an ice water bath. Peel shrimp and place in a flat dish.
- In a food processor, combine cranberries, red onion, parsley and jalapeño. Pulse until finely chopped. Add cranberry mixture to shrimp.
- Add lemon juice, lime juice, remaining ½ teaspoon salt, crushed red pepper and oregano. Stir to combine ingredients thoroughly. Refrigerate for 1 hour.
- To assemble: Spoon ceviche (about 4-5 shrimp each) into small clear cups or glasses. Garnish with tortilla chips, lime wedges and fresh cranberries.
Are you looking something super quick, super easy and super delicious? Look no more! Whip up some home-made pesto or if you are like me and have pesto in the freezer it is even quicker! I ran out of pesto over the winter and determined not to be in that predicament ever again I planted a lot of basil in the garden this year and have made a gallon bag full of pesto already this summer. I freeze it into ice-cube trays and then put it into freezer bags. I will not ever, ever buy pesto in a jar ….. bleh!
Load up the skewers with shrimp and veggies and brush pesto over the shrimp. I added red pepper and green onion. On a preheated grill these will not take much more than 5 minutes – you do not want to over-cook shrimp … cook just until they turn pink and are no longer opaque.
Pesto alla Genovese
1 1/2 cups fresh basil leaves (packed)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano
2 tablespoons pine nuts or walnuts, toasted
1 teaspoon minced garlic
1/2 cup extra-virgin olive oil
In the bowl of a food processor, combine the basil, salt, and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside. (Note: Pesto may be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date.)
Pesto Recipe – Source: foodnetwork
This is a fantastic recipe and a great way to use your garden fresh snap or snow peas! My garden snap and snow peas are doing awesome this year. I am quite simply amazed at the height they have grown to … about 4 – 5 feet tall! Even if you don’t have a garden, go ahead and try this stir fry. Enjoy!
- 4 Tablespoons soy sauce, divided
- black pepper
- 2/3 cup fat-free, reduced sodium chicken broth
- 2 Tablespoons brown sugar
- 1 1/2 Tablespoons Thai chili garlic sauce
- 4 cloves garlic, minced
- 2 Tablespoons sesame oil, divided
- 2 large carrots, sliced thinly on the bias
- 2 cups broccoli florets
- 1 1/2 cups snap peas (or snow peas)
- 1/2 onion, thinly sliced
- 1/2 cup sliced water chestnuts
- 1/2 cup chopped canned baby corn
- 1/2 cup bamboo shoots
- 3/4 cup cashews
- 1 cup uncooked long grain white rice, cooked according to package directions
- Toss together shrimp, 1 Tablespoon soy sauce, plus a couple grinds of black pepper in a bowl then set aside. In a separate bowl, combine remaining soy sauce, broth, brown sugar, Thai chili garlic sauce, and garlic. Microwave for 20 seconds in the microwave, then stir and set aside.
- Heat 1 Tablespoon oil in a lark wok or skillet over high heat. Add shrimp and cook until no longer pink on the outside, about 2-3 minutes. Add carrot, broccoli, snow peas, onion, bamboo shoots and remaining oil if needed, then stir fry for 5-6 minutes or until vegetables are crisp-tender. Add water chestnuts and baby corn, then stir to combine.
- Add the sauce and cashews to the wok, then let sauce bubble for 2 minutes. Serve over cooked white rice.
I just planted snow peas in my garden last weekend. When they are up and ready to be picked they will be perfect for this easy, delicious recipe. Enjoy!
Shrimp Stir Fry:
- 1 pound shrimp, peeled and deveined (I used frozen and thawed them beforehand)
- 2 teaspoons soy sauce
- 1 can Water Chestnuts
- 2 tablespoons vegetable oil
- 1 bell pepper, cored, seeded, and sliced (any type will do)
- 8 ounces snow peas, strings removed
- 1 cup bean sprouts
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger (scared of fresh ginger? don’t be…it can be peeled and frozen easily to be used at anytime)
- 1 cup coconut milk
- 1 tablespoon fish sauce
- 1-2 teaspoons red curry paste (I used 2 teaspoons for a doubled recipe – this paste can be found in most grocery stores in the Asian foods aisle near the Thai ingredients)
- 1 teaspoon light brown sugar
- 1 teaspoon cornstarch
- For the sauce, combine the sauce ingredients in a medium bowl (I doubled the sauce because we love extra sauce in our family). Set aside. Toss the shrimp with soy sauce. Heat 2 teaspoons of oil in a 12-inch nonstick skillet over medium heat until shimmering. Add shrimp and cook, stirring occasionally and breaking up any clumps, until curled and lightly browned, about 1 1/2 minutes. Transfer the shrimp to a clean bowl.
- Add 1 more tablespoon of oil to the pan and return to medium heat until shimmering. Add bell pepper and cook, stirring occasionally, until crisp-tender, about 2 minutes. Stir in snow peas and bean sprouts and cook for one more minute.
- Clear the center of the pan and add remaining 1 teaspoon oil, garlic and ginger. Cook, mashing garlic mixture into the pan with the back of a spatula, until fragrant, about 30 seconds. Stir in cooked shrimp. Whisk sauce to recombine and add to pan, bringing to a simmer. Cook until the sauce thickens, 1 to 2 minutes. Serve immediately.
Ahi tuna is one of my favorite and on the grill with an orange ginger soy sauce … oh yeah .that’s what I’m talking about! Not only is this tuna delicious, but it’s healthy and quick. This is a great meal for during the week when time is limited. ENJOY!
Orange ginger soy sauce
- 2 tablespoons mirin
- 2 teaspoons white miso
- 3 teaspoons grated fresh ginger
- 1/3 cup plus 2 tablespoons fresh orange juice
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon plus 2 teaspoons rice wine vinegar
- 1/8 teaspoon red-pepper flakes
- ¼ teaspoon sesame oil
- Combine all of the ingredients together in a bowl.
- Whisk until the miso dissolves. Serve with seared tuna.
Seared sesame crusted tuna
- ¾ to 1 lb sushi grade yellowfin tuna
- 3 tablespoons sesame seeds
- 2 tablespoons black sesame seeds
- 1 tablespoon canola oil
- Cut the tuna into 2-3 rectangular pieces.
- Mix the sesame seeds together on a plate.
- Press the tuna into the sesame seeds on all sides.
- Heat canola oil in a medium skillet over medium high heat.
- Sear the tuna for 20 seconds on each side, then transfer to a paper towel to drain. Let rest a couple of minutes.
- Slice into ¼-thick pieces and serve with orange ginger dipping sauce.
Source: Click Here
Are you looking for an elegant appetizer recipe? This appetizer makes a fantastic presentation, tastes wonderful and best of all you won’t spend hours making it!
This is the first time I had purchased wonton cups and found them very easy to work with! I’m already thinking of what I may fill them with next! If you like smoked salmon I’m sure you’ll enjoy this!
Smoked Salmon & Horseradish Mascarpone in Wonton Cups
- 24 square wonton skins
- 1/2 cup mascarpone cheese, room temperature
- 1 tbsp plus 1 tsp horseradish
- 2 tsp finely chopped fresh dill
- 1/8 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 6 oz. smoked salmon, cut into 24 equal pieces
- Fresh dill springs
Preheat oven to 350 degrees F.
Cut about 1/2-inch off of two adjacent sides of each wonton wrapper to make a slightly smaller square. To make this process quicker, stack several wonton skins together at a time.
Spray a mini muffin tin lightly with cooking spray. Press one wonton skin in each muffin tin opening, slightly folding the skins in a couple of places to make them fit properly. Bake until crisp and golden brown, 5 to 7 minutes. Remove the wonton cups from the tin (remember, they will be hot) and cool on a wire rack.
In a medium bowl, stir together mascarpone cheese, horseradish, fresh chopped dill, salt, and pepper.
Fill each cup with 1 teaspoon of the mascarpone mixture. Top with a piece of smoked salmon folded into a loose rose. Garnish with sprig of dill. Repeat with smoked salmon and dill.
Makes 24 hors d’oeuvres.
Recipe Source: www.cookincanuck.com
I was so happy to find yet another great recipe using pomegranate. This is quick and delicious and doesn’t the pomegranate look pretty plated? The combination of the sweet from the coconut and slightly sweet/sour pop of pomegranate is a winning combination. ENJOY!
Toasted Coconut Tilapia with Pomegranate Salsa
YIELD: SERVES 2-4
TOTAL TIME: 30 MINUTES
4 tilapia filets
1/2 teaspoon salt
1/2 teaspoon pepper
1 lemon, cut in half
3 tablespoons coconut oil
1/3 cup unsweetened shredded coconut
1 tomato, chopped
1/2 red onion, finely diced
1/2 cup pomegranate arils
1/4 cup fresh cilantro, chopped
the juice of 1/2 lime
the juice of 1/2 orange
1/4 teaspoon salt
To toast coconut, add to a saucepan over low-medium heat and stir, cooking for about 4-5 minutes. As soon as mine starts to turn golden, I use a wooden spoon and toss continuously until it’s evenly toasted. Set aside.
Season tilapia on both sides with salt, pepper and lemon juice. Heat a large nonstick skillet over medium to medium-high heat and add coconut oil. Once the oil is completely melted, add tilapia and cook until the edges are opaque, about 3-4 minutes. Using a spatula, gently flip the fish. Immediately cover in half of the toasted coconut mixture, and as the fish cooks the coconut will somewhat “adhere” to it. Once the tilapia is easily flaked with a fork, remove it from the skillet and top with the remaining toasted coconut if desired. Serve with pomegranate salsa on top!
Combine all ingredients together and mix! Can be stored in the fridge for 2-3 days.