Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts

Sunday, May 22, 2011

Sweet & Spicy Glazed Shrimp with Pineapple Ginger Salsa

Did the title hook you? If not the title, how about the photo?

I came across this recipe while watching the Food Network. Are you guilty of turning it on and watching show after show, mesmerized by all of the great ideas? I am. This was actually a planned show though. If you get the chance, check out Spice & Easy... a show by the owners of Denver-based Savory Spice Shop.

A few weeks ago, as my parents were cleaning out their freezer from last year's myriad shrimping expeditions, my dad brought us several bags of Prince William Sound spot shrimp. I also happened to have a pineapple in the fridge leftover from our pizza making party (which I still haven't posted about).

A match made in heaven? I thought so!

I've been planning for several nights now, but finally made these last night. Wonderful.

Sweet & Spicy Chile Glazed Shrimp with Pineapple Ginger Salsa
(as seen on Spice and Easy and here)

Ingredients for the shrimp:
5 to 6 whole dehydrated red Thai chiles (I used Chinese)
1 large red bell pepper, stemmed and seeded
1 tablespoon sugar
1 large orange, zested (no oranges to be found in the house, so I skipped this)
2 tablespoons rice wine vinegar
3 tablespoons honey
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
Bamboo skewers, soaked in water for 1 hour
1 pound large shrimp, shelled and deveined
1 tablespoon sesame seeds, for garnish (optional)
Pineapple Ginger Salsa (below)

Pineapple Ginger Salsa
1 pineapple, peeled, cored, and diced
1/2 red onion, finely diced (I used a whole one)
1/4 cup chopped cilantro leaves (I love cilantro and went overboard here)
1 lime, juiced
1 teaspoon ground ginger
Salt and freshly ground black pepper

Start soaking your chili peppers in hot water; also soak your bamboo sticks in a casserole type dish. Both peppers and bamboo sticks should soak for about an hour.

Make your Pineapple Ginger Salsa by tossing all of the ingredients together.

Shell and skewer shrimp. Place in bottom of a casserole dish

Place your chili peppers and red pepper in a food processor and process until smooth. Mix all ingredients for marinade together and brush over the shrimp. Refrigerate for about 15 minutes; meanwhile pre-heat the grill at medium-high heat.

Grill the shrimp for 1-2 minutes on each side, brushing any excess marinade on the side that it didn't get brushed onto initially.

Serve over the salsa.

K really liked using Tostitos scoop chips to combine a shrimp with salsa and consume in nice bites. The salt and crunch of the chips was a fantastic add-on!

The verdict? This recipe is as beautiful and tasty as the title is eye-catching.

I'm pleased to be sharing this recipe with

Sunday, April 24, 2011

Sauteed Salmon with Orange and Dill - Table for Two

A while back, I met a fellow blogger, Warren Caterson, who has a fantastic cookbook called Table for Two.

Why is this momentous? I'm notorious for cooking enough food to feed a small army. I just can't stop. I love Warren's concept of cooking to feed just two. And his recipes are wonderful! With the abundance of onions in our cabinet, I've got my eye on his French Onion Soup next.

However, since moving to Alaska, I don't think we'd yet had salmon. It was high time!

Sauteed Salmon with Orange and Dill
 (page 49)
Warren has this to say: "Dill lends a lightness to fish but you must use fresh to truly experience it."

2 teaspoons olive oil
2 (4-6 oz) salmon filets, skin removed
2-1/2 cups orange juice
3 sprigs fresh dill weed

I must start this off with a confession that I didn't follow the recipe exactly. It's not my fault though, I swear! Our orange juice was expired (long ago), and I opted for fresh squeezed, but didn't have enough to get 2 1/2 full cups, only having 1 1/2 cups available. Sorry, Warren!

Heat the olive oil int a 10-inch skillet over medium heat. Add salmon filets.

Pour orange juice over salmon.

Arrange fresh dill sprigs around the salmon.

Cook, turning occasionally for about 15 minutes, or until fish is easily flaked with a fork. Remove to a warm dish and cover.
*note* be very careful when flipping if you don't want to wear hot orange juice. The technique I discovered to work best involved flipping the salmon filets on top of one another and then scootching the top one back into the sauce... thus avoiding the big splashes.

Reduce heat and continue cooking the orange juice until slightly thickened, about 10 minutes. Pour over salmon to serve.

We served with grilled rainbow chard and carrots. More on the grilling exploits of K soon.

In the meantime, I urge you to check out Warren's cookbook! Stay tuned for his recipe on French Onion Soup and a giveaway of his cookbook --- coming this week!

I'm pleased to link this recipe to

Hearth and Soul Hop at Fit Foodista

Tackling Bittman Recipe Hop at A Moderate Life Lark's Country Heart

Wednesday, January 26, 2011

Easy Caribbean Shrimp Fajitas with Orange-Avocado Salsa

Hello BlogLand.

I've missed you.

Actually, I've been really busy, but I've missed blogging all the same. Though the 45 minute commute down a winding two lane highway into Anchorage morning and evening is a little longer than I remembered, it's been nice to stay with my parents. It's been nice to see them and visit, and it's been nice to have four people trading off cooking.

That said, I can't wait to get into our new house next week. NEXT WEEK! Yup -- all signs point to yes. And YES, I will post pictures! There will be lots of homey-type projects inside and out, and I can't wait.

Though cooking has been shared, Dad and I discovered a fantastic dish in the a Taste of the Caribbean cookbook by Angela Spenceley. We've made it twice in the last week, with a few variations, of course. I highly recommend it.... and yes, if you guessed correctly from the title, it's fajitas - with an island twist. MMMMMM. Makes you forget a little of the 5 inches of snow that fell today. HA!

Fajitas with Orange-Avocado Salsa - Chicken or Shrimp
modified from a Taste of the Caribbean cookbook by Angela Spenceley

*note* though the original recipe calls for pork, we've used chicken and shrimp and both are FANTASTIC. It is best to have all of your prep work done first, except for the avocado, which should be done last. This recipe goes fast once you start.

1 pound chicken or shrimp tails, peeled
1 tbsp olive oil (if using shrimp, you'll need an additional 1-2 tbsp)
3 large garlic cloves, crushed
1 small yellow onion, sliced in strips
zest of one lime (reserve lime to juice for salsa)
1 bell pepper, sliced in strips
1 cube chicken bouillon
1 tsp chili powder
4 tbsp hot water
8 (7-inch) flour tortillas
1 recipe Orange Avocado salsa (recipe below)
sour cream

For chicken or pork, broil meat at 500 degrees until 160 degrees in center. Remove from oven and set aside

For shrimp, saute shrimp in 1-2 tbsp olive oil and a dash of ground black pepper until cooked and tender.

In a medium skillet, heat the oil, adding the garlic, onion, lime zest, and bell pepper. Mix the bouillon and chili powder into the hot water and add to the skillet with vegetables. Once almost done, add the shrimp to coat with the chili mixtures.

Heat tortillas using a small amount of cooking spray and a cast iron pan until warm.


We set this up at the table as a build-your-own deal, and in addition to the sour cream and Orange-Avocado salsa, filled ramekins with homemade guacamole and salsa. I made a special salsa and will post the recipe soon, but in the meantime, here's another great salsa recipe.

Tortillas should be topped with your protein, then the Orange-Avocado salsa and whichever additional toppings you like.

Orange-Avocado Salsa
also modified from a Taste of the Caribbean

2 medium oranges, peeled, sectioned and chopped
1 large ripe avocado, peeled and diced
1/4 cup minced red onion
1/2 cup ripe tomato, diced
1/4 cup celery, diced
1 garlic clove crushed
1 tbsp olive oil
2 tbsp fresh lime juice (use the lime you reserved for the fajitas
1/4 tsp salt
2 tbsp chopped cilantro
fresh ground black pepper
1 tbsp your favorite fiery hot sauce

Toss all ingredients together and mix well.

I'm taking this for lunch tomorrow with some chicken breast and chips. MMM.

I'm linking this to:
Dr. Laura's Tasty Tuesday
Foodie Friday @ Designs by Gollum
Friday Potluck, right here at EKat's Kitchen


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