Basil Shrimp
INGREDIENTS * 2 1/2 tablespoons olive oil * 1/4 cup butter, melted * 1 1/2 lemons, juiced * 3 tablespoons brown mustard * 1/2 cup minced fresh basil * 3 cloves garlic, minced * salt to taste * white pepper * 3 pounds fresh shrimp, peeled and deveined * skewers DIRECTIONS 1. In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour. 2. Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade. 3. Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.
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Avocado Shrimp Ceviche-Estillo Sarita
INGREDIENTS * 2 pounds large shrimp - peeled, deveined and chopped * 3/4 cup fresh lime juice * 5 roma (plum) tomatoes, diced * 1 white onion, chopped * 1/2 cup chopped fresh cilantro * 1 tablespoon Worcestershire sauce * 1 tablespoon ketchup * 1 teaspoon hot pepper sauce * salt and pepper to taste * 1 avocado - peeled, pitted and diced * 2 (4 ounce) packets saltine crackers number of stars READ REVIEWS (31) * Review/Rate This Recipe * Save To Recipe Box * Add to Shopping List * Add a Personal Note * Post a Recipe Photo * Post a Favorite Food List * Create a Menu DIRECTIONS 1. Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour. 2. Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving. 3. Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers. -------------------------------------------------------------------------------------------------------------------------------------------------------------
Grilled Shrimp Fajitas
INGREDIENTS * 1/2 pound sliced bacon * 1/2 pound uncooked medium shrimp, peeled and deveined * 1 medium green pepper, cut into 1-inch pieces * 1 medium sweet red pepper, cut into 1-inch pieces * 1 medium onion, cut in 1-inch pieces * 1/2 cup barbecue sauce * 6 (8 inch) flour tortillas, warmed * 1 cup shredded lettuce * 1 medium tomato, diced * 1/2 cup shredded Cheddar cheese DIRECTIONS 1. In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. Wrap a strip of bacon around each shrimp; secure ends with toothpicks. 2. On six metal or soaked wooden skewers, alternately thread shrimp, peppers and onion. Grill, covered, over medium heat or broil 4 in. from the heat for 2-3 minutes on each side or until shrimp turn pink and vegetables are tender, basting frequently with barbecue sauce. 3. Remove shrimp and vegetables from skewers; discard toothpicks. Place on one side of each tortilla. Top with lettuce, tomato and cheese; fold over. -----------------------------------------------------------------------------------------------------------------------------------------------------------
Firecracker Grilled Alaska Salmon
INGREDIENTS * 8 (4 ounce) fillets salmon * 1/2 cup peanut oil * 4 tablespoons soy sauce * 4 tablespoons balsamic vinegar * 4 tablespoons green onions, chopped * 3 teaspoons brown sugar * 2 cloves garlic, minced * 1 1/2 teaspoons ground ginger * 2 teaspoons crushed red pepper flakes * 1 teaspoon sesame oil * 1/2 teaspoon salt DIRECTIONS 1. Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours. 2. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate. 3. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking. ----------------------------------------------------------------------------------------------------------------------------------------------------
Ingredients 1. 1 cup HONEY MAID Graham Cracker Crumbs 2. 3 tablespoons sugar 3. 3 ounces butter or margarine, melted 4. 5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened 5. 1 cup sugar 6. 3 tablespoons flour 7. 1 tablespoon vanilla 8. 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 9. 4 eggs 10. 1 (21 ounce) can cherry pie filling (optional) Cooking Directions 1. Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes. 2. Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. 3. Bake 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving. Yield: 16 servings 3. Still Hungry? -------------------------------------------------------------------------------------------------------------------------------------
Rotisserie Chicken
INGREDIENTS * 1 (3 pound) whole chicken * 1 pinch salt * 1/4 cup butter, melted * 1 tablespoon salt * 1 tablespoon paprika * 1/4 tablespoon ground black pepper DIRECTIONS 1. Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes. 2. During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer. 3. Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.
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Almond-Crusted Halibut Crystal Symphony
INGREDIENTS * 1/3 cup dry white wine * 2 tablespoons cider vinegar * 2 tablespoons minced shallots * 1 sprig fresh thyme * 1 bay leaf * 1/3 cup heavy cream * 10 tablespoons unsalted butter - chilled, cut into tablespoon-size pieces * 3 tablespoons chopped fresh chives * 2 teaspoons fresh lemon juice * salt and pepper to taste * 6 (6 ounce) fillets halibut * 2 tablespoons vegetable oil * 1 tablespoon unsalted butter * 1/4 cup fresh bread crumbs * 2/3 cup minced blanched almonds * 1 tablespoon unsalted butter, melted * 1 egg, lightly beaten DIRECTIONS 1. Make beurre blanc: In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. Stir in cream, and boil until liquid is reduced by half; decrease heat to low. Whisk in butter, 1 piece at a time, adding each new piece before previous one has melted completely. Do not allow sauce to simmer, or it may separate. 2. Strain sauce through a fine sieve into a heatproof bowl. Stir in chives, lemon juice, salt and pepper. Keep warm by setting bowl in a larger container of hot water. 3. Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper. 4. Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Saute halibut fillets for 2 to 3 minutes on each side, or until lightly browned, and just cooked through. Transfer to a baking sheet, and cool 5 minutes. In a small bowl, stir together bread crumbs, almonds and 1 tablespoon melted butter. Brush tops of fillets with egg, and spread with almond mixture. 5. Broil fillets 1 to 2 minutes, or until browned (watch closely - every broiler has its own personality!). Place fillets on individual plates, and spoon beurre blanc around it. -----------------------------------------------------------------------------------------------------------------------------------
Very Chocolate Ice Cream
INGREDIENTS * 3/4 cup sugar * 1 cup milk * 1/4 teaspoon salt * 2 tablespoons unsweetened cocoa powder * 3 egg yolk, lightly beaten * 2 ounces semisweet chocolate, chopped * 2 cups heavy cream * 1 teaspoon vanilla extract DIRECTIONS 1. Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally. 2. When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.
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15-Minute Marinated Chicken
INGREDIENTS
* 1/4 cup Dijon mustard
* 2 tablespoons fresh lemon juice
* 1 1/2 teaspoons Worcestershire sauce
* 1/2 teaspoon dried tarragon
* 1/4 teaspoon pepper
* 4 boneless, skinless chicken breast halves
DIRECTIONS
1. Combine the first five ingredients; spread on both sides of chicken. Place chicken on plate. Marinate at room temperature for 10-15 minutes or for several hours in the refrigerator. Grill, uncovered, over medium coals, turning once, for 10-15 minutes or until juices run clear.
Diabetic Exchanges: One serving equals 3 lean meat; also, 161 calories, 287 mg sodium, 73 mg cholesterol, 2 gm carbohydrate, 28 gm protein, 4 gm fat.
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Sam's Famous Carrot Cake
INGREDIENTS
* 3 eggs
* 3/4 cup buttermilk
* 3/4 cup vegetable oil
* 1 1/2 cups white sugar
* 2 teaspoons vanilla extract
* 2 teaspoons ground cinnamon
* 1/4 teaspoon salt
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 cups shredded carrots
* 1 cup flaked coconut
* 1 cup chopped walnuts
* 1 (8 ounce) can crushed pineapple with juice
* 1 cup raisins
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
5. Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
6. Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
7. Allow to cool for at least 20 minutes before serving.
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Chipotle Crusted Pork Tenderloin
INGREDIENTS
* 1 teaspoon onion powder
* 1 teaspoon garlic powder
* 3 tablespoons chipotle chile powder
* 1 1/2 teaspoons salt
* 4 tablespoons brown sugar
* 2 (3/4 pound) pork tenderloins
DIRECTIONS
1. Preheat grill for medium-high heat.
2. In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
3. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.