2 lb salmon fillet
Salt and pepper
8oz cream cheese- room temperature
Juice of 1/2 lemon
2 Tbsp. fresh dill
1 small scallion, finely chopped
3 tsp capers, finely chopped
Heat oven to 425°
Sprinkle salmon with salt and pepper.
Mix together the cream cheese, dill, scallions, capers and lemon juice.
Arrange salmon filet, skin side down, in a single layer on the prepared baking pan.
Spread the cream cheese mixture evenly on top of the fish. Bake for 35-40 minutes or until the salmon is easily flaked with a fork.
Adapted from GrabAndGoRecipes.com
1/4 cup balsamic Vinegar
1/4 cup olive oil
3 Tbsp. dry white wine
1 env. Good Seasons Zesty Italian Dressing Mix
2 Tbsp. chopped fresh basil, divided
4 plum tomatoes, chopped
1 Tbsp. chopped red onions
1/2 cup crumbled feta cheese
Mix first 4 ingredients until well blended. Stir in 1 Tbsp. basil. Mix 2 Tbsp. dressing mixture with remaining basil, tomatoes, onions and cheese; set aside. Pour remaining dressing mixture over tuna in shallow dish; turn to coat both sides. Cover; refrigerate 30 min. to 1 hour to marinate.
Heat greased grill to medium-high heat. Remove tuna from marinade; discard marinade. Grill tuna 5 to 7 min. on each side or until tuna flakes easily with fork.
Serve topped with tomato mixture.
From Kraft Recipes
1 quart all-purpose flour
1½ tbsp. paprika
1½ tbsp. garlic powder
2 tbsp. Old Bay Seasoning
2 tsp. celery seed
1½ tbsp. onion powder
2 tsp. thyme powder
2 heaping tsp. cayenne
3 tbsp. kosher salt
2 tsp. black pepper
4 cups shucked select ?oysters
Fill a cast-iron skillet halfway to the top with oil and heat it to 350 degrees. (If you don’t have a thermometer, flick a drop of water into the oil. If it sizzles, the oil is ready to go.)
Combine flour and all seasonings into a large bowl and mix thoroughly.
Drain oysters in a colander or strainer and then dredge them, one by one, in the breading mix. When 10 to 12 oysters are ready, shake excess flour off and drop them gently into the skillet. Fry until golden, 3 to 4 minutes, turning frequently. Place on paper towels to drain and cool slightly. Serve with garlic–dill pickle sauce on the side (see recipe below). Repeat the process until all of the oysters are gone.
Roasted Garlic–Dill Pickle Sauce
10 garlic cloves, stems removed
1 cup Duke’s mayonnaise
2 dill pickles, finely chopped
1 tbsp. fresh dill, minced
Juice from ¼ lemon
¼ tsp. cayenne
½ tsp. kosher salt
Pinch white pepper
Peel garlic cloves, submerge them in olive oil in a tinfoil-covered baking dish, and bake at 350 degrees for 20 to 25 minutes, or until soft. Mash garlic into a smooth paste and combine with other ingredients, mixing well.
From Garden and Gun
1 lb. peeled shrimp
1 onion, finely chopped
4-5 cloves of garlic, finely chopped
3 tbsp olive oil
1 green pepper, chopped
1 red peppers, chopped
sliced white mushroom
3-4 tomatoes, diced
4 bay leaves
1/2 bunch parsley, finely chopped
1 -2 cups of grated mozzarella cheese
salt and pepper
Cook onion and garlic in oil until soft. Add peppers. Stir for 2 minutes. Add mushroom. Cook until almost soft.
Stir in tomato. If the tomatoes you are using are not very juicy, add some water to barely cover the vegetables and mushroom. Cover and cook for 5-8 minutes until tomato is cooked.
Stir in shrimp. Cover and cook for 2-3 minutes. Add parsley.
Pour into 13×9″ baking dish and sprinkle with cheese. Bake at 350F until cheese begins to brown.
Serve with white rice.
From Almost Turkish Recipes
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds red snapper fillets
8 (6-inch) corn tortillas
2 cups shredded cabbage
Preheat oven to 425°.
To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
8 to 9 oz. egg pappardelle (dried)
2 Tbs. olive oil
2 Tbs. finely chopped shallot
8 oz. cold-smoked salmon, torn into 1- to 2-inch pieces
1 Tbs. minced garlic (2 large cloves)
2 Tbs. dry white wine
1 Tbs. tomato paste
1 cup heavy cream
1 Tbs. drained capers
1 Tbs. plus 1 tsp. chopped fresh dill
1 tsp. finely grated lemon zest
Freshly ground black pepper
Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions, drain, and transfer to a large bowl.
Meanwhile, heat the oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the shallot, reduce the heat to medium, and cook, stirring, until golden brown, about 2 minutes. Add the salmon and cook, gently stirring, until opaque, about 2 minutes. Add the garlic and cook, stirring gently, until fragrant, about 20 seconds (the salmon will begin to break up). Add the wine and cook until evaporated, about 30 seconds. Stir in the tomato paste and then the cream and cook until slightly thickened, 3 to 4 minutes. Stir in the capers, 1 Tbs. of the chopped dill, and the lemon zest. Add the pasta and toss to coat.
Serve garnished with the remaining dill and a few grinds of black pepper.
From Fine Cooking
2 1/2 tablespoons olive oil
2 tablespoons thinly sliced shallots
1 tablespoon Dijon mustard
1/4 teaspoon black pepper
1/8 teaspoon salt
1 (6-ounce) can albacore tuna in water, drained and flaked
1 1/2 tablespoons fresh lemon juice
1 cup cherry tomatoes, quartered
1/3 cup shredded Swiss cheese
2 (6-ounce) pieces French bread, halved lengthwise and toasted
Preheat broiler to high.
Combine first 6 ingredients in a medium bowl, stirring well to coat. Place juice in a small bowl. Peel, seed, and chop avocado. Add avocado to juice; toss. Add avocado mixture and tomatoes to tuna mixture; toss well to combine. Sprinkle cheese evenly over cut sides of bread, and broil for 3 minutes or until cheese is bubbly. Place 1 bread slice, cheese side up, on each of 4 plates, and divide tuna mixture evenly among bread slices.
2 pounds extra large or jumbo shrimp, peeled (tails left on) and deveined
6 tablespoons extra virgin olive oil
1 cup basil leaves
3 large garlic cloves, roughly chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 cup grated Parmigiano-Reggiano
1/4 cup walnuts
1 lemon, cut into wedges, for serving (optional)
In a food processor or blender, combine the olive oil, basil, garlic, red pepper flakes, salt, Parmigiano-Reggiano and walnuts. Process until the mixture is well blended. Reserve two tablespoons of the pesto in a bowl large enough to hold all of the shrimp and set aside. Pour the remaining pesto over the shrimp and let sit at room temperature for about 30 minutes to marinate.
Thread shrimp onto skewers and brush lightly with oil. Grill shrimp over high heat for 4 minutes, turning once. Transfer the cooked shrimp to the bowl with the reserved pesto and toss to coat evenly. Serve immediately.
From Once Upon a Chef
4 oz fettuccine
1 tbsp olive oil
1 tbsp butter
8 gigantor shrimp or 16 large shrimp
1 tbsp cajun seasoning
2 tbsp flour
1 cup chicken broth
1 cup heavy cream
½ cup Parmesan cheese, grated
Cook fettuccine according to package instructions.
Clean the shrimp and season with 1 tbsp of cajun spice. Drizzle the flour over the shrimp and toss in a bowl to make sure each shrimp is covered in flour.
In a deep skillet add butter and olive oil and heat over high heat. Add shrimp and cook on each side about 2 min until crisp. Remove shrimp from skillet and set aside.
In the same skillet add chicken broth and heavy cream. Season with additional cajun spice if preferred. Cook until sauce thickens a bit from the heavy cream, then add Parmesan cheese and whisk. Add fettuccine and shrimp to the sauce and toss.
From Jo Cooks
1 lb. fresh or frozen large shrimp, thawed, peeled and deveined
Juice of one large lime (about 2 tablespoons)
1 tablespoon olive oil
2 cloves garlic, minced
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon dried parsley flakes
1/4 teaspoon paprika
1/8 teaspoon dried thyme
1/8 teaspoon onion powder
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
5 small wooden skewers (about 5-6″ in size)
Lime wedges, for serving
In a small bowl, combine the lime juice, olive oil, garlic, chili powder, cumin, paprika, thyme and onion powder. Pour the shrimp into a resealable zip top bag. Pour the marinade over the shrimp and toss to coat. Marinate the shrimp in the refrigerator for 30 minutes.
Preheat an outdoor grill or grill pan to medium heat. If using an outdoor grill, soak the skeweers quickly in water so that they won’t catch fire. Remove the shrimp from the bowl and thread onto the wooden skewers, about 4 shrimp per skewer (you can fit more if they’re smaller shrimp). Sprinkle the shrimp with salt and pepper. Grill 2 minutes per side, or until pink. The shrimp cook very quickly, so keep a close eye on them to ensure that they don’t overcook.
Adapted from Flavor the Moments