I'll share my recipe, if you'll share yours, February 26, 2011

13 years ago

Lemon, Lime, And Garlic Shrimps

Ingredients

4 Tbsp Olive Oil

150 g Peeled Large Prawns, thawed if frozen, pat dry

3 Cloves Garlic, peeled and chopped

Zest of 1 Big Lime

Zest of 1 Lemon

ÃÂ½ tsp Chili Flakes

3 Heaped Tbsp Chopped Flat-Leaf Parsley

1 Tbsp Breadcrumbs

Sea Salt to taste

Freshly Ground Black Pepper to taste

1 Tbsp Unsalted Butter

Crusty Bread

Lemon and Lime Wedges

Method

Preheat an oven to 425ÃÂF.

Place the olive oil in a baking dish large enough to fit the prawns in a single layer. Warm the oil in the oven for about 5 to 6 minutes or until the oil are hot.

Ã¢ÂÂ¨

Meanwhile, toss the prawns with all the ingredients except the butter.

Remove the baking dish from the oven and add the prawns in the hot oil and scatter the butter on top. Return to the oven and bake for another 8 to 10 minutes or until the prawns are just cook. Season the prawns lightly with sea salt if necessary and serve immediately with lemon wedges, and some crusty bread.

Serves 4

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Comments (3)

glenda_al
13 years ago
Family favorite BBQ shrimp

3-4 lb shrimp OR less for your family--shell on
2 tsp thyme
1 tsp salt
1 1/2 tsp pepper
2 bay leaves or if they are small ones use 3 or 4
2 crushed garlic cloves (I used jarred crushed)
juice of 2-3 lemons **I used bottled for 3 lemons
1/4 lb melted butter
Melt the butter, stir in the ingredients.
Pour over shrimp and with hands, YES HANDS, toss with the mixture so each shrimp is coated, in a 9 x 13 pan, ( I used my large rectangle glass dish)
Cover with foil, bake 400 for 25 minutes. OR until they are all pink
I generally check and stir at least once.
To serve put on the table as is from stove
trixietx
13 years ago
I love shrimp!

Grilled Shrimp

3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh
Basil 1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled
And deveined
Skewers

In a large bowl, stir together the garlic, olive oil, tomato sauce, and
red wine vinegar. Season with basil, salt, and cayenne pepper. Add
shrimp to the bowl, and stir until evenly coated. Cover, and
refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing
once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3
minutes per side, or until opaque.
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I'll share my recipe, if you'll share yours, February 24, 2011
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I get so carried away with foodgawker. Every time I click on a recipe I have to read the whole blog! LOL!! Spring will soon be here and I'll be making this cheesecake--maybe for Easter. FRUIT SMOOTHIE NO-BAKE CHEESECAKE (Kraft) 1-1/2 c. gaham cracker crumbs 1/4 (1/2 stick) butter 2 Tbsp. sugar 4 pkg. (8 oz. each) neufchatel cheese (or regular cream cheese) 1/2 c. sugar 1 pkg. (12 oz.) frozen mixed berries (strawberries, raspberries, blueberries and blackberries), thawed, drained 1 (8 oz.) Cool Whip, thawed and divided Mix graham crumbs, butter and 2 Tbsp. sugar; press firmly in bottom of 13x9" pan. Refrigerate while preparing filling. Beat cream cheese and 1/2 c.sugar in large bowl with electric mixer on medium speed until well blended. Smash drained berries with a fork; stir into cheese mixture. Gently stir in 2 cups of Cool Whip. Spoon over crust. Refrigerate 4 hours until firm. Serve each portion with a dollop of remaining Cool Whip. Serves 16.
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I'll share my recipe, if you'll share yours, February 21, 2011
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I just made some and thought I would share Fricassee 1-2 lb small cubed stew meat, or chicken breasts cubed(you can make this with cut up chicken pieces too just what ever you prefer cook longer if you use whole bone in pieces) 1/2 cup flour(or enough to coat your meat well) 1can cream of onion soup 1can cream of mushroom soup(any of them) fresh sliced mushrooms(optional) fresh baby carrots or sliced carrots (optional) Tonys Cajun seasoning 2 tbs worchestershire sauce garlic salt 2 tbs olive oil 1 large onion chopped in large chunks 1 cup wine (white or blush is what I use) 2 soup cans of water. In a large dutch oven type pot add the oil and get it hot then add the onion and mushroom. Put the meat in a ziplock bag with the flour and shake it up well to coat meat. Dump meat and flour in the pot. Cook till onions start to wilt and meat is browning >stir often.. Add the wine to deglaze the pot and stir well scraping off the bottom of the pot. Add all the rest of the ingredients and season to taste. Cook on med low heat stiring often till meat is done and tender about an hour or so. Cook a pot of rice separately and serve the fricassee over the cooked rice in individual plates. This method does not require you to make a rouxÃ¯Â¿Â½ it makes its own roux with the flour on the meat and the olive oil. If you like more roux feel free to add a little. another optional addition I use is the baby red potatoes cut in half or 4ths. If you do not care for carrots or mushrooms you do not have to use them.
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I'll share my recipe, if you'll share yours, February 16, 2011
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This looks good, as were the reviews. This is good served over rice or pasta, and in that case, you'd want to double the sauce. Chicken with Marsala, Mushrooms and Gorgonzola (Fine cooking) 1 lb. boneless, skinless chicken breast halves (about 3) Kosher salt and freshly ground black pepper 3 Tbs. extra-virgin olive oil 6 oz. cremini or white mushrooms, sliced 1/8 inch thick (about 2-1/4 cups) 2 large cloves garlic, minced 1/2 cup dry Marsala 1/3 cup heavy cream 1-1/2 oz. crumbled Gorgonzola (1/3 cup) 1 Tbs. chopped fresh flat-leaf parsley Trim the chicken, removing the tenders, and slice on an angle into 3/4-inch-thick pieces; season generously with salt and pepper. In a 10-inch straight-sided saute pan, heat 2 Tbs. of the oil over medium-high heat until it shimmers. Add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1 to 2 minutes per side. Transfer the chicken to a plate; repeat with the remaining chicken. Cover with foil to keep warm. Return the pan to medium-high heat and add the remaining 1 Tbs. oil. Add the mushrooms, season lightly with salt, and sautÃ¯Â¿Â½, stirring with a wooden spoon, until softened and well browned, 3 to 4 minutes. Reduce the heat to medium, add the garlic, and cook, stirring constantly, until fragrant, 20 to 30 seconds. Pour in the Marsala and scrape the pan with the spoon to loosen any browned bits; simmer until the Marsala is reduced slightly, about 2 minutes. Stir in the cream and simmer until thickened slightly, 2 to 3 minutes. Add two-thirds of the Gorgonzola and stir until melted, 1 to 2 minutes. Taste the sauce; add salt and pepper as needed. Add the chicken along with any accumulated juices and turn to coat with the sauce. Serve immediatly, sprinkled with the remaining cheese and the parsley.
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Our liquor store puts out free food and drink magazines seasonally. This recipe is from there, and looks good! Strip-Loin with Balsamic Reduction 10-oz strip-loin steak, 1" thick 2 tbsp olive oil 1 tbsp soy sauce 1 tsp brown sugar 1 garlic clove, minced black pepper 1/2 cup balsamic vinegar 1 tbsp butter, softened Place steak in plastic bag. Combine 1 tbsp oil with soy sauce, sugar, garlic and black pepper. Spoon over both sides of meat and seal bag. Refrigerate 1-8 hours. Preheat medium skillet, preferably cast iron over medium-high heat until very hot. Pat steak dry with paper towels to remove most of the marinade. Brush steaks on both sides with remaining oil. Sear steak on each side 3 minutes for medium-rare, remove to a plate. Pour balsamic vinegar into hot frying pan; stir to get up browned bits. Let bubble until reduced by half and briskly stir in butter. Slice steaks very thinly across grain on an angle. Drizzle with balsamic reduction. Remaining balsamic sauce keeps well 3-4 weeks. Use on barbecued steaks, kebabs or stirred into sauces for a flavour boost.
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patti43
13 years ago
This is dinner tonight.

SALMON WELLINGTON

1 17.3 oz. package pepperidge farm puff pastry (both sheets-thawed)
4 3/4 inch thick salmon fillet
4 Tbsp. minced shallots
4 Tbsp plus 2 teaspoons chopped fresh tarragon
1 md egg, beaten (for the glaze)

FOR THE SAUCE
1/2 c dry white wine
1/2 c white wine vinegar
1/2 c chilled butter, diced (1 stick)
2 Tbsp. minced shallots

Preheat your oven to 425'F. Roll out each pastry sheet on a lightly floured surface to a 12 inch square.
Thaw the puff pastry for about 36 minutes. Cut each in half, forming four 12x6 inch rectangles. Place one salmon fillet in the center of each of the rectangles, about 3 inches in from and parallel to one short edge.
Sprinkle each fillet with sea salt and fresh cracked black pepper and 1 tablespoon of shallots and 1 tablespoon of tarragon. Brush edges of each rectangle with the egg glaze. Fold the long sides of pastry, enclosing the fillets. Seal the edges of the pastry. Place them seam side down on baking sheet. Brush with glaze. Do not use tin foil, it will stick.

Bake the Wellingtons until the dough is golden brown, about 20 minutes. Remove from the oven and let stand for 10 more minutes. Meanwhile make the sauce. Boil the wine, vinegar and 2 tbsp. of shallots in a heavy saucepan until the liquid is reduced to 6 tablespoons, about 8 minutes. Remove the pan from the heat and add the butter, one piece at a time, whisking until each piece melts before adding the next. Whisk in 2 teaspoons of fresh chopped tarragon. Season with salt and pepper. Cut into 3rds. Place sauce over pastry and serve hot.

I'll share my recipe, if you'll share yours, February 26, 2011

Comments (3)

glenda_al

trixietx

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patti43

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