Tag Archives: seafood

recipe: shrimp three different ways

8 Jun

My family LOVES shrimp. I am lukewarm about it but my kids and husband all adore it. As a result, I’ve tried a number of different healthy recipes to find one that I really like.

After reading Mark Bittman’s recipe for the “Simplest and Best Shrimp Dish,” I started tinkering with the ways I cook it, and here are three very easy variations on his cooking method–directions at the bottom of the post.

Shrimp with Lemon and Garlic:
1.5 pounds shrimp (I use raw, peeled, deveined shrimp so that I don’t have to peel them or devein them!)
juice of two lemons
teaspoon olive oil
3 cloves of garlic, minced or pressed (you might use less if you’re not a big garlic fan)
capers (optional) for garnish

Spicy Shrimp:
1.5 pounds shrimp
teaspoon olive oil
3 cloves of garlic, minced or pressed (you might use less if you’re not a big garlic fan)
1 sliced jalapeno or serrano pepper (more or less to taste)
1 teaspoon ground cumin
minced cilantro (optional) for garnish

Citrus Shrimp
1.5 pounds shrimp
juice of two oranges
teaspoon olive oil
3 cloves of garlic, minced or pressed (you might use less if you’re not a big garlic fan)

For any of these recipes, just heat the oil in a skillet until it’s hot but not smoking; add the remaining ingredients (except garnish). Stir frequently until shrimp is opaque (it will only take a couple of minutes). Sprinkle with garnish if desired and serve! This is easy and quick. I often serve it with rice and a vegetable or with a salad and a cooked vegetable.

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fish are friends…and food!

7 Mar

Here’s a quick recipe for easy flounder with lemon-caper sauce in the oven–this preparation works for any fish, but I like it best with delicate white fish, not so much with salmon or tuna.

Ingredients:
* about four white fish fillets or steaks [I use flounder]
* 1/2 cup cornmeal, salt, and pepper [mix in a bowl; proportions are not important]
* juice of one lemon
* drizzle of olive oil
* two tablespoons capers

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray. Dredge the flounder in the cornmeal mixture and place on baking sheet. Spray tops of fillets with a spritz more of the baking spray. [I like to use plain olive oil spray.] You can add other spices to the cornmeal if you like; dill is nice, or a little chili powder, or replace the salt and pepper with a bit of seasoned salt.

Bake fillets until they’re golden brown at the edges and fish flakes easily with a fork. Mix the juice, a bit of olive oil, and the capers; pour over the fish and bake for 30 seconds more.

recipe: salmon cakes

27 Oct

Most recipes for salmon patties or salmon cakes contain bread crumbs, among other not-so-healthy possibilities. These are extremely good for you and they’re tasty, crispy, and easy. Jackpot! I like to serve them with some kind of dipping sauce–I’ve used a good brown mustard and I’ve used aioli [well…lazy person’s aioli: Hellman’s mayo with a clove of garlic squeezed in]. Both were delicious! Of course, the mustard is better for you, but mayo’s not so bad in moderation–low carb, though high in fat.

Salmon Cakes

2 small cans salmon [the size of a can of tuna] or one bigger can [the size of a can of beans]

2 eggs

3 chopped green onions

a handful of  herbs–parsley is good, or dill or basil

Mix ingredients, making sure egg is well-blended. Let the mixture sit for a couple of minutes; it’ll thicken slightly. Then scoop out onto a greased cookie sheet. I used a cookie scoop to keep mine uniformly-sized. Flatten into patties on the sheet. Bake at 350 degrees until they begin to brown and edges get crispy.

I’m sure you could throw in celery, garlic, that sort of thing, if you want to. I sometimes toss in a few shakes of celery seed or Old Bay seasoning. These are really good with green vegetables. You could also do a low-GI sandwich with this if you wanted; whole-wheat bread, a larger salmon patty, lettuce, tomato, and some mustard would make a kickass sandwich.