This recipe for Firery Shrimp Noodle Bowl is low in calories but packed full of flavor. Make this dish as spicy as you’d like but adding more or less of the Thai Chili peppers. I like it hot! So I even add a little sriracha chili sauce to my bowl for extra kick. Print Firery more » [Continue...]
I love this recipe for Honey Teriyaki Salmon. It’s so easy to make and so flavorful. I like to served with Wilted Spinach and Quinoa Salad with Cranberries and Bacon for a perfectly healthy and delicious meal. Print Honey Teriyaki Salmon Ingredients3 tbsp low-sodium soy sauce 3 tbsp mirin 3 tbsp sake (or white wine) 3 more [Continue...]
I love it when a recipe calls for white wine or any wine for that matter. Sometimes I even manage to put it in the recipe! But in all seriousness, this Lowcountry Shrimp Pilaf recipe is perfect served with a green salad and crusty French bread or toasty warm cornbread for a delicious meal inspired more » [Continue...]
I love this Steamed Wild Striped Bass with Ginger and Scallions recipe. It’s so easy to prepare and full of flavor. I first made this recipe adapted from Food & Wine magazine a year or so ago. I like to add fresh vegetables such as asparagus and shiitake mushrooms to make this a a one more » [Continue...]
I love crab cakes but hate it when they are all breading and no crab. The Crab Cakes with Lemon Aioli recipe is the perfect crab to bread ratio: almost all crab and just enough bread to bind it all together. Print Crab Cakes with Lemon Aioli Ingredients2 tablespoons butter 1 shallot, chopped fine 1 more » [Continue...]
Quick, easy and full of flavor. This salsa verde is fresh with hints of spring but the capers give it a salty punch. It is perfect with the delicate scallops but can also stand up to a juicy grilled steak. Serve with corn fritters for a nod to Mexico. Print Pan-Seared Scallops with Salsa Verde Recipe type: Main, Entree more [Continue...]
I was a little hesitant making Shrimp Curry with Coconut Rice my family. I knew my husband would like it, but I wasn’t so sure about the girls. Boy was I wrong; they loved it! In fact what’s in this picture is all that I had left over for lunch! I wasn’t sure that they would more » [Continue...]
Ingredients: 1/2 cup chicken stock 2 tbsp soy sauce 1 tsp. Chinese chile-garlic sauce 1 tsp. corn starch 2 tbsp vegetable oil 1/4 cup fresh giner, cut into match sticks 1/2 lb. snow peas 1 lb. shrimp, shelled and deveined 4 small scallions, thinly sliced on the diagonal steamed rice for serving Directions: In a more » [Continue...]
Ingredients For the shrimp: 3/4 cup dry white wine 3 garlic cloves, minced 1/2 teaspoon red pepper flakes Salt 1/2 lemon, juiced 1/2 cup olive oil 1 pound (U-15) jumbo shrimp, peeled and deveined 1/4 pound thin prosciutto slices, cut into 1 or 2-inch strips (depending on the size of the shrimp) 10 (8-inch) skewers, more » [Continue...]
Ingredients – Creamy Cider Vinaigrette: 1/2 cup mayonnaise 1/4 cup sour cream or 1/4 cup buttermilk 1/4 cup olive oil 1/4 cup cider vinegar 1 tsp dry mustard 1 clove garlic, minced Celery Slaw: 2 lbs large shrimp, peeled & deveined 3 tbsp olive oil 1 tsp Spanish paprika sea salt and fresh ground black more » [Continue...]
This dish works well for an appetizer as well as a main course. I serve with Cilantro Lime Rice and Grilled Corn Salad. Ingredients: 4 dried medium heat peppers, ancho work well and are fairly common 1/4 cup plus 2 tbsp fresh chopped cilantro 3 garlic cloves, minced 2 tbsp pine nuts 1/2 cup olive more » [Continue...]
Ingredients: 12 ounces sea scallops, thawed if frozen 2 lemons 3 tablespoons olive oil 1 pound asparagus spears, trimmed and cut into 2-inch pieces 1 medium red onion, cut into wedges Salt, to taste Black pepper, to taste 2 to 3 fresh basil sprigs, including stems 2 tablespoons fresh basil leaves, cut into strips (optional) more » [Continue...]
