Monthly Recipe Topic/Contest: Seafood Recipes

[XUfan]

Shrimp in Garlic Sauce

2 teaspoons olive oil
2 garlic cloves, chopped
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 lb medium shrimp, peeled & deveined

Heat the oil in a medium nonstick skillet over medium heat. Add the garlic, paprika, salt and cayenne pepper. Cook, stirring constantly until fragrant, about 2 minutes.

Add the shrimp and cook, stirring constantly, until just opaque in the center, about 2 minutes. Transfer to serving bowl and serve immediately.

***Just a note: I have heated the oil and spices, then rubbed it on mahi-mahi and grilled it for 4 minutes on each side. So, you could use this for any seafood. My husband wants to try it on chicken!

[foggierbard9]

few days left to submit a recipe for the monthly contest!

[TiggerToo]

Asian Smoked Salmon


My grandmother had this in her box of recipes and she loved it. Hope you enjoy.

1 whole salmon fillet 3-4 lbs
1 cup packed dark brown sugar
½ cup kosher
2 tbsp garlic powder
1 tbsp plus ½ tsp ground ginger
2 tsp plus ½ tsp ground cloves
2 tsp plus ½ tsp ground cinnamon
1 sweet onion, peeled and sliced
1 jar Chinese plum sauce or hoisin sauce

Rinse and pat dry salmon fillet. Place on a large glass platter or dish. In a medium size bowl, combine the sugar, salt, and garlic powder, 1 tbsp of the ginger, 2 tsp of the cloves and 2 tsp of the cinnamon. Press sugar mixture, about ¼ inch thick, onto the fleshy side of the fillet. Cover loosely with plastic wrap and refrigerate for 2 hours. Meanwhile, soak wood chips in warm tap water. Remove fillet from refrigerator. Rinse of rub under cool running water. Dry with paper towels, and let stand at room temp for 20 minutes. Prepare smoker; fire up about 7-10 lbs charcoal briquettes in bottom of grill. The charcoal is ready when gray and ashy. Reassemble grill, water pan and bottom grate. Pour at least 8 cups hot water into the water pan. Meanwhile, stir the remaining ½ tsp each of the ginger, cloves and cinnamon into plum sauce. Spread the onion slices onto a disposable foil pan or heavy sheet of aluminum foil large enough to hold fillet, but small enough to fit into smoker. Place fillet, skin side down, on top of onions. Spread top of fillet with plum sauce. Place salmon in heated smoker on top rack. Cover grill. Shake excess water off chips; add to charcoal through side door. Top the fillet with onions from pan.

[TiggerToo]

Hickory Smoked Tuna Casserole


I don’t do many casseroles. When you think of casseroles, you may actually think of the type you bake. This one, though, you don’t have to. It has all of the ingredients of a normal casserole dish, but you just cook it on the stove.

2 pkgs hickory smoked tuna
1 pkg frozen peas
1 onion chopped
1 pkg Portobello mushrooms, chopped
2 tbsp Marsala wine
1/4 cup chicken stock
1 tbsp garlic
1/4 cup milk
1/4 cup heavy whipping cream
1/2 pkg bacon, low sodium

In a deep pan, fry up the bacon until crisp. Remove bacon from pan. In the bacon drippings, add the onions and garlic and sauté until soft. Add the mushrooms and the stock and bring to a simmer. Add the Marsala wine. Add the peas and tuna and continue sautéing for about 5-10 minutes. Add the milk and the cream at the last minute. Bring to a boil and shut off the stove immediately. You can serve over rice or noodles.