Kristen's Recipes

Artichoke bowls can be used in an almost infinite variety of ways. You can serve them hot or cold, plain as a vegetable side dish, or filled as an entree. Filled with dilled shrimp, as they are in this recipe, they present an unusual entree for a luncheon or a dramatic first course for a more formal meal. If you want to serve extra dill sauce for dipping the artichoke leaves, just double the recipe for Dill Sauce. The easiest way to remove the furry, thistle-like covering on the heart of an artichoke is with a serrated grapefruit spoon.

Artichoke Bowls:
4 large artichokes, thoroughly washed
2 garlic cloves, halved
Lemon slices

Dill Sauce:
1 C. plain non-fat yogurt
1/4 C. rice vinegar
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
2 tsp. sugar
2 T. finely chopped fresh dill
1/2 tsp. dried dill, crushed

2 C. (3/4 pound) cooked and cleaned small shrimp
1 C. diced celery

To make artichoke bowls, first pull off and discard the toughest outer leaves on each artichoke. Using scissors or kitchen shears, cut off the thorny tips of the remaining outer leaves. Using a large, sharp knife, cut off the pointed top on each artichoke so that the top is flat. Cut off each stem so that the bottom is flat. Then invert the trimmed artichoke on a flat surface and press down firmly on it to open up the leaves as much as possible, making it look like a flower. Fill a pan large enough to hold all four of the artichokes with water to a depth of 2 inches. Add the garlic and lemon slices and bring to a boil. Place the artichokes in the pan, bottom side down, and cook, covered, over low heat for about 40 minutes, or until the bottom can be pierced easily with a fork. Remove the artichokes from the water and let them drain, upside down, until cool enough to handle. Remove and discard the small center leaves and spread the artichoke open to expose the heart. Remove the remaining tiny leaves and then, using a grapefruit spoon, carefully scrape out the furry choke. Wrap tightly and refrigerate until cold. To make the dill sauce, combine the yogurt, vinegar, salt, pepper, sugar, and dill in a bowl and mix well. Add the shrimp and celery to the sauce and again mix well. Divide the mixture evenly among the chilled, hollowed-out artichoke bowls. Serve with additional Dill Sauce on the side as a dip for the artichoke leaves, if desired.

Yield: 4 servings
Serving Size: 3/4 C. Shrimp Mixture in Artichoke Bowl

Calories: 215
Fat: 1.5
Fiber: 1.2

Cooking spray
1 (3 1/2-pound) salmon fillet
1 tsp. sea salt
1/2 tsp. freshly ground black pepper
2 T. grated lemon rind
1 T. grated orange rind
10 fresh chives
4 thyme sprigs
4 oregano sprigs
4 tarragon sprigs
10 (1/8-inch-thick) slices lemon (about 1 lemon)

Preheat oven to 450 degrees. Line a shallow roasting pan with foil; coat foil with cooking spray. Sprinkle salmon with salt and pepper. Combine rinds; spread over fish. Arrange chives, thyme, oregano, and tarragon horizontally across fish. Arrange lemon slices on top of herbs. Place fish on prepared pan. Cover with foil; seal. Bake at 450 degrees for 30 minutes or until fish flakes easily when tested with a fork. Serve warm or at room temperature.

Yield: 10 servings
Serving Size: about 4 oz. salmon

Calories 213
Fat 9.8g
Fiber 0g

3 dozen littleneck clams (about 2 1/2 lb.)
8 1/2 C. water, divided
3 T. olive oil, divided
2 T. chopped fresh flat-leaf parsley
2 tsp. minced garlic
1 1/2 C. Arborio rice or other short-grain rice
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
Chopped fresh parsley (optional)

Put the clams and 1/2 C. water in a large skillet over medium-high heat; cover and cook for 4 minutes or until the shells open. Remove the clams from the pan, reserving the cooking liquid. Cool clams. Remove the meat from the shells, and set aside.Bring 8 C. water to a simmer in a large saucepan (do not boil). Keep warm over low heat. Put 2 T. olive oil, parsley, and garlic in a large saucepan; cook over medium-high heat until garlic sizzles. Add the rice, and stir until coated; cook for 5 minutes, stirring constantly. Stir in reserved clam liquid; cook until the liquid is absorbed, stirring constantly. Add water, 1 C. at a time, stirring constantly until each portion of water is absorbed before adding the next. Continue until rice is tender. Season with salt and pepper. Add clams; cook 3 minutes or until thoroughly heated. Stir in 1 T. olive oil, and sprinkle with parsley, if desired. Serve immediately. NOTE: To substitute canned clams for the fresh, use 3 (6-oz.) cans clams, undrained, and use 7 C. water.

Yield: 4 servings
Serving size: 1 C.

Calories: 422
Fat: 11.3g
Fiber: 1.2g

1 6-1/2-oz. can minced clams
Milk
1 C. all-purpose flour
1/4 C. blue cornmeal
2 tsp. baking powder
1/4 tsp. salt
1 beaten egg
Shortening or cooking oil for frying
Seafood cocktail sauce (optional)

Drain clams, reserving liquid. Add milk to liquid to equal 2/3 C. Mix flour, cornmeal, baking powder, and salt. Combine the milk mixture, clams, and egg. Stir into the dry ingredients just until moistened. Carefully drop by T.ful into hot fat (365 degrees F). Fry about 2 minutes per side or until golden brown. Serve immediatly with cocktail sauce, if desired.

Yield: 6 Fritters
Serving Size: 1 Fritter

Calories: 162
Fat: 4g
Fiber: .6g

Nonstick vegetable cooking spray
4 fish fillets (1 lb.)
2 C. corn flakes
1 tsp. salt
1/8 tsp. pepper
1/4 C. evaporated skim milk
4 tsp. vegetable oil

Preheat oven to 500 degrees. Cut fish into 4 servings. Roll corn flakes into fine crumbs between layers of waxed paper. Add salt and pepper. Pour milk into shallow pan. Dip fish in milk, then in crumbs. Arrange fish on baking sheet sprayed with nonstick vegetable cooking spray. Sprinkle oil over fish. Bake for 10 minutes or until flaky.

Yield: 4 servings
Calories: 199
Fat: 5.6g
Fiber: 0g

2 T. plus 1.5 T. extra-virgin olive oil
8 cloves garlic, chopped
1 1/2 C. bread crumbs
1/2 C. flat-leaf parsley, chopped
Coarse salt and coarse black pepper
2 tins sardines, 4 oz. each, drained, boned and chopped
1 tsp. crushed red pepper flakes
4 C. Cooked Linguine

To a large skillet preheated over medium heat, add 2 T. extra-virgin olive oil and chopped garlic. When the garlic speaks by sizzling in oil add bread crumbs. Stir bread crumbs until deeply golden in color. Add parsley and a liberal amount of salt and pepper, about 1 tsp. each. Transfer bread crumbs to a dish and reserve. Return skillet to heat and add 1.5 T. extra-virgin olive oil. Add sardines and red pepper flakes to the pan and sauté over medium heat 2 or 3 minutes. Add hot, cooked pasta to the skillet and toss with sardines. Add bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture. Taste, to adjust seasonings, and serve.

Yield: 6 servings
Calories: 405
Fat: 17g
Fiber: 2g

1 1/4 lb. large shrimp, shelled and deveined
1 T. fresh lemon juice
Cooking oil
2 T. chopped flat-leaf parsley
Cajun seasoning
1/2 T. good-quality chile powder
1/2 T. Hungarian paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. freshly ground pepper
1/4 tsp. cayenne pepper
1/4 tsp. crushed dried oregano
1/4 tsp. crushed dried thyme

Light the grill or preheat the broiler. In a small bowl, combine the seasoning ingredients. Add the shrimp and toss to evenly coat. Thread the shrimp onto 4 metal skewers and drizzle with lemon juice. When ready to grill, lightly brush the grill rack with oil. Grill the shrimp until they are cooked through and lightly charred around the edges, 3 to 5 minutes per side. Sprinkle with parsley and serve hot.

Yield: 4 servings
Calories: 113
Fat: 1g
Fiber: 1g

8 oz. dry spaghetti
1 T. olive oil
1 T. fresh lemon juice
2 tsp. grated lemon zest
2 cloves garlic, minced
3 T. chopped flat-leaf parsley leaves
4 oz. medium shrimp, shelled and deveined
1/2 lb. fresh bay scallops
4 oz. skinless salmon fillet, cut into 4 strips
2 T. dry white wine or additional lemon juice
2 C. packed baby spinach leaves, about 1/2 lb., stems removed

Bring a large pot of water to a rapid boil. Add the pasta and cook to al dente, following package directions. Meanwhile, in a small bowl, combine the olive oil, 1 T. (15 ml) lemon juice, lemon zest, garlic, and parsley. Set aside. While the pasta cooks, heat a large nonstick skillet over medium-high heat. Add the shrimp, scallops, and salmon. Cook, turning once, for about 2 minutes. Add the wine and boil for another minute. Set aside. Drain the pasta and toss with the lemon-garlic mixture and spinach. Gently toss the seafood with the pasta and serve immediately.

Yield: 4 Servings
Calories: 381
Fat: 7g
Fiber: 3g

1/4 C. Buttermilk
4 4oz. Sole, Flounder, or other White Fish Fillets
2 tsp. Dijon or Spicy Brown Mustard
2 tsp. Tomato Paste
1/2 tsp. dried Tarragon, crumbled
2 T. Flour
3 1/2 T. Sesame Seeds
4 tsp. Vegetable Oil

Pour buttermilk in a shallow dish and dip the fish fillets, coating well all over. Lay fillets on a platter. Combine mustard, tomato paste and tarragon and spread on both sides of the fish. Combine four and sesame seeds in a pie pan and press fillets into mixture to coat evenly all over. Place fillets on a rack and refrigerate uncovered for 30 minutes. In heavy 12″ skillet heat vegetable oil over moderate heat. Add sole and cook until golden, about 2 minutes on each side.

Yield: 4 servings
Calories: 211
Fat: 7.7g
FIber: 0g

Mango Chutney
1 fresh mango, peeled, pitted, and chopped (1 C.)
2 green onions, white parts only, chopped (1/2 C.)
1 T. peeled, grated fresh gingerroot
1/2 C. fruity white wine (I prefer dealcoholized blanc)
1/4 tsp. angostura bitters (optional)l
1/4 tsp. cayenne pepper

Halibut
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 1/2 T. finely chopped fresh tarragon
1 1/2 T. finely chopped fresh parsley
1 1/2 T. finely chopped fresh chives
1 1/2 T. finely chopped fresh basil
6 halibut fillets, about 6-oz. each
6 C. arugula leaves, washed and spun dry

Combine the mango, onion, ginger, wine, bitters, and cayenne in a small saucepan. Bring to a boil over medium heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and set aside until ready to serve. You can make this ahead if you like. Preheat the broiler. Season the fish with the salt and pepper then spray lightly with cooking oil spray. Mix the tarragon, parsley, chives, and basil in a small bowl and sprinkle a third of this mixture on one side of the fish. Place the fish on a broiler pan, herbed side down. Sprinkle the fillets with another third of the herb mixture, then spray the tops of the fish lightly with cooking spray. (Save the rest of the herbs for garnish.) Broil the fillets for 4 minutes on each side, or until the flesh is no longer translucent, but white throughout. Divide the arugula among 6 plates and lay a fish fillet on top of each. Heap a spoonful of mango chutney on the fish and sprinkle the reserved herb mixture over all.

Yield: 6 servings
Calories: 219
Fat: 4g
Fiber: 1g

 

2 small fennel bulbs, cut into 1/2-inch wedges

1 large red onion, cut into 1/2-inch wedges

6 cloves garlic, smashed

1 cup cherry or grape tomatoes

2 teaspoons extra-virgin olive oil

1/2 bunch fresh thyme sprigs

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 6-ounce salmon fillets, skinned

1 lemon, halved

About 3 cups cooked rice (optional)

 

Heat oven to 400° F. In a roasting pan, toss the fennel, onion, garlic, tomatoes, thyme, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the oil. Spread evenly and roast for 20 minutes. Move the vegetables to side of pan, add the salmon, then redistribute the vegetables around the salmon. Squeeze the lemon halves over the salmon. Sprinkle the salmon with the remaining salt and pepper. Return to oven and roast until the salmon is the same color throughout and flakes easily, 10 to 12 minutes. Serve immediately, with the rice, if desired. Tip: When estimating how long to cook fish, allow about 10 minutes for each inch of thickness.

 

1 C. seafood stock or clam juice

1 C. heavy cream

1/2 C. plus 3 T. good white wine, such as Chablis, divided

3 T. tomato puree

1/2 tsp. saffron threads omitted

 

8 ounces raw shrimp, peeled, deveined, and cut in half crosswise

8 ounces raw halibut cod cut into1-inch chunks

8 ounces cooked lobster meat, cut into 1-inch chunks

7 T. unsalted butter, divided

1 T. all-purpose flour

Kosher salt

Freshly ground black pepper

3 C. julienned leeks, white and light green parts (2 large)

1 1/2 C. julienned carrots (3 carrots)

1 C. panko (Japanese dried bread crumbs) 1/2 dried breadcrumbs

1/3 C. freshly grated Parmesan

2 T. minced fresh flat-leaf parsley

1 T. chopped fresh tarragon leaves

1 T. minced garlic (2 cloves)

 

Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)  Combine the stock, cream, 1/2 C. of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.

Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 T. of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 tsp. salt and 1/2 tsp. pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside. Melt 3 T. of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 T. of wine, 1/2 tsp. salt, and 1/4 tsp. pepper and cook for 5 to 10 minutes, until tender. Set aside. Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 T. of butter and mix it into the crumbs until they’re moistened. Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.

 

6 to 7 ounces thin rice stick noodles (vermicelli) or thin spaghetti

1 14-ounce can chicken broth

2 medium carrots, cut into julienne strips (about 1 C.)

2 green onions, bias-sliced into 1-1/4-inch pieces (1/4 C.)

2 T. minced fresh ginger

2 tsp. curry powder

1/4 tsp. crushed red pepper

12 ounces peeled and deveined small fresh or frozen shrimp

1 14-ounce can unsweetened coconut milk

2 T. coarsely snipped fresh cilantro, basil or flat-leaf parsley

2 T. toasted shaved coconut

 

Cook noodles according to package directions in a large amount of boiling salted water until tender; drain. Rinse with cold water. Drain noodles well. Evenly divide noodles into 4 soup bowls. Set aside. In a medium saucepan, bring broth to boiling. Add carrots, green onions, ginger, curry powder, and crushed red pepper. Return to boiling; reduce heat. Simmer, uncovered, for 3 minutes, stirring occasionally. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp is opaque. Add coconut milk. Heat through (do not boil). Ladle into bowls over noodles. Top each serving with cilantro and coconut. Serve immediately.

 

10oz. container refrigerated Alfredo Pasta Sauce

2-3 tsp. Curry Powder

12 oz. cleaned, cooked, medium shrimp, no tail

2 C. hot Cooked Rice

¼ C. slivered Almonds, toasted

 

In large saucepan combine alfredo sauce and curry powder. If necessary, stir in 1-2 T. water to make sauce desired consistency. Cook and stir over medium heat until just boiling. Add shrimp, Cook and stir for 2-3 minutes or until heated through. Serve shrimp mixture over rice; sprinkle with almonds.

 

1/2 C. all-purpose flour

Salt and freshly ground black pepper

4 (3-ounce) tilapia fillets

3 T. unsalted butter

1 T. canola or peanut oil

1 T. freshly squeezed lemon juice

4 thin slices lemon, for garnish

3 T. roasted, salted shelled pistachios, roughly chopped

 

Place flour in a shallow dish or resealable plastic bag and season with salt and pepper. Dredge fillets in flour mixture or add to bag, close, and shake to coat.  Place 1 T. of the butter and oil in a large frying pan over medium heat. When it foams, lower heat to medium-low. Shake excess flour off 2 of the fillets, add to pan, and cook until golden brown and crisp, about 2 minutes per side. Remove fillets to a plate and repeat with remaining fillets.  Add remaining 1 T. butter and cook until it begins to brown. Immediately remove from heat, stir in lemon juice, and pour over fish. Lay a lemon slice over each fillet, sprinkle pistachios over top and serve with mashed or roasted potatoes and a simple green salad.

 

4 (5-ounce) tilapia fillets

Salt and ground black pepper

2 tsp. ground cumin

2 tsp. ground coriander

1 T. olive oil

1 ripe mango, diced

1/4 C. chopped fresh cilantro leaves

 

Season both sides of tilapia fillets with salt and black pepper. Rub cumin and coriander all over both sides of fillets. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender. Meanwhile, in a small bowl, combine mango and cilantro. Top tilapia with mango mixture just before serving.

Mushroom Scallion Sauce:

1 T. butter

2 C. sliced baby portobello mushrooms (cremini)

1/2 C. sliced scallions

1/4 C. white wine

1/2 pint heavy cream

1 tsp. garlic powder

1/2 tsp. cayenne pepper

Salt and black pepper

Grits:

5 C. milk

1 C. quick-cooking grits

2 T. butter

1/2 tsp. salt

1/2 tsp. black pepper

Grilled Broccoli and Carrots:

1 large bunch broccoli, sliced lengthwise (with stalks and florets intact)

1 bunch whole carrots, tops removed, sliced lengthwise

1/4 C. olive oil

1 T. garlic powder

Salt and pepper

Tilapia:

6 (6-ounce) tilapia fillets

1/3 C. Jamaican jerk seasoning marinade

 

Mushroom Scallion Sauce: Melt butter in a large saute pan. Saute mushrooms and scallions for about 3 minutes. Stir in wine and heavy cream. Season with garlic powder, cayenne, salt, and pepper. Stir until sauce thickens slightly. Keep warm until ready to serve.  Grits: Bring milk to a boil. Gradually whisk in grits, butter, salt, and pepper. Stir constantly for about 3 to 5 minutes until grits thicken to desired consistency. Keep warm until ready to serve.  Grilled Broccoli and Carrots: Heat grill to medium. Toss broccoli and carrots in olive oil and season with garlic powder, salt, and pepper. Grill vegetables for about 6 minutes or until tender, turning them once halfway through. If room allows, grill tilapia at same time.  Tilapia: Heat grill to medium. Rinse and dry fillets and then rub with jerk seasoning. Grill tilapia for 3 to 4 minutes on each side. Remove from heat.  Plate entree by spooning grits on center of plate. Lay tilapia on top of grits. Lay the carrot slices on top of fish in a criss-cross manner and place broccoli stalk on the side of fish. Top with mushroom scallion sauce and serve immediately.

Olive oil

3/4 C. all-purpose flour, divided

2/3 C. beer

1 egg, lightly beaten

1 1/2 tsp. baking powder

4 tilapia or flounder fillets, about 5 ounces each

Salt

Freshly ground black pepper

2 T. fresh lemon juice

2 tsp. red chili paste

1 (11-ounce) can mandarin oranges, drained and chopped

1 T. chopped fresh cilantro leaves

 

Heat enough olive oil, to shallow fry the fish, in a large skillet over medium-high heat. In a shallow dish, whisk together 1/2 C. of the flour, beer, egg, and baking powder. Place remaining 1/4 C. flour in a separate shallow dish.  Season both sides of fish fillets with salt and black pepper. Dredge fish in flour, turn to coat both sides and then shake off excess flour. Dunk fish in beer mixture and turn to coat both sides.  Add fish to hot oil and cook 2 to 3 minutes per side, until cooked through and opaque. Remove fish from oil. Place on a paper towel lined plate.  While the fish is frying, in a medium bowl, whisk together lemon juice and chili paste. Add mandarin oranges and cilantro and toss to combine. Serve sauce over fish.

 

 

Salt

1 pound farfalle, bow ties

3 T. extra-virgin olive oil, divided

5 slices center cut bacon, chopped

1 medium onion, chopped

2 to 3 grated garlic cloves

1 bay leaf

12 white mushrooms, thinly sliced

1 can San Marzano tomatoes

4 (6 to 8-ounce) tilapia fillets

Salt and freshly ground black pepper

1/2 C. all-purpose flour

1 (10-ounce) box frozen peas

1/4 C. mascarpone cheese

3 T. butter

1/4 C. balsamic vinegar

1/2 C. basil leaves, shredded or torn

 

Heat a pot of water to a boil, salt the water and cook pasta to al dente.  Heat a deep large skillet with 1 T. extra-virgin olive oil over medium-high heat. Add bacon and crisp 3 to 4 minutes. Add onions, garlic, bay leaf and mushrooms, season with salt and pepper and cook until tender but not browned, 5 minutes. Add tomatoes, crush them up with a wooden spoon and simmer 15 minutes on low heat.  Season the fish with salt and pepper. Dust fish with flour and shake off excess.  Heat 2 T. extra-virgin olive oil in a large skillet over medium high heat. Cook fish 4 minutes on each side.  While fish cooks, stir peas into sauce, return to bubble and stir in mascarpone cheese. Adjust seasoning.  Remove fish from skillet to a platter and cover loosely with foil to keep warm. Reduce heat to medium and add butter to pan. Brown butter, 2 to 3 minutes, stir in balsamic and simmer 1 to 2 minutes to reduce by half. Pour the brown butter and vinegar over fish.  Drain pasta, toss with sauce and wilt basil into pasta.  Serve fish with pasta alongside.

3/4 C. mayonnaise

1 T. grated fresh ginger

2 tsp. lime zest

1 tsp. fresh lime juice

1/2 tsp. sugar

2-4 tsp. wasabi paste, to taste

 

1 lb shrimp, cleaned and peeled

3 T. extra virgin olive oil

1 T. finely chopped garlic

2 T. grated fresh ginger

1 T. fresh lime juice

fresh ground black pepper, to taste

 

Stir together all the ingredients for the wasabi mayonnaise, beginning with 2 tsp. wasabi paste, adding and tasting until you achieve your desired level of spiciness; place in the refrigerator until needed. Stir together all the”FOR THE SHRIMP” ingredients, EXCEPT the shrimp. When thoroughly combined, pour over the shrimp, and mix well making sure that each piece is well covered with the marinade. Place in the refrigerator and allow to marinate 15 minutes; do not go much beyond this time, or the lime juice will begin to”cook” the shrimp, making them tough. Put the shrimp (marinade and all) in one layer in a large dry non-stick frypan over medium-high heat, season with pepper to your taste and saute just until pink. Remove to a serving dish and don’t forget to bring the wasabi mayo out of the fridge.

1/2 C. mayo

2 T. olive oil

1 med clove of garlic, finely chopped

2-3 tsp. lemon juice

1 tsp. lemon zest

1/2 tsp. dried rosemary

1 lb fresh uncooked shrimp, deviened, peeled, tail on

2 tsp. olive oil

3/4 tsp. Old Bay

 

In small bowl mix together mayo, T. olive oil, garlic, lemon juice, zest, rosemary until well blended. Heat 12 in skillet over med high heat. Add to tsp. olive oil & coat pan. Sprinkle shrimp with Old Bay and saute until pink and done. Serve with aioli.

1/2 C. lightly packed chopped fresh dill weed

1/3 C. CRISCO® Light Olive Oil

1/4 C. Fisher® Chef’s Naturals® Chopped Walnuts

1/4 C. fresh lime juice

1 clove garlic

1 T. Dijon mustard

2/3 C. shredded Parmesan cheese

 Salt and pepper, if desired

3/4 lb salmon fillet, thawed if frozen and patted dry

1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box 

 Dill weed sprigs

 

Heat oven to 400°F. In food processor bowl with metal blade or in blender, place chopped dill weed, oil, walnuts, lime juice, garlic, mustard, 1/2 C. of the cheese, the salt and pepper. Cover; process, stopping once to scrape side of bowl, until smooth. If salmon has skin or bones, remove them; rinse fillet and pat dry with paper towel. Cut salmon into 24 (1-inch) cubes.  On cutting board, roll 1 pie crust into 12-inch round. Cut into 4 rows by 3 rows to make 12 (4×3-inch) rectangles. Repeat with remaining crust. (Rectangles cut at edge of crust will have rounded side.)  Spoon 1 level tsp. dill pesto onto center of each rectangle; top with 1 salmon cube. Bring 4 corners of each rectangle over filling to center and pinch at top; pinch corners, leaving small openings on sides to vent steam. (For rectangles with rounded side, bring 3 points together at top, pinching to seal.) On ungreased large cookie sheet, place pastries 1 inch apart.  Bake 20 to 25 minutes or until golden brown.  Place remaining pesto in small resealable food-storage plastic bag. Cut small tip off 1 bottom corner of bag; squeeze bag to drizzle pesto over serving plate. Place pastries on serving plate. Sprinkle pastries with remaining cheese and garnish with dill weed sprigs. Serve warm.

3 T. all-purpose flour

2 C. chopped stewed tomatoes

1/8 C. tomato sauce

6 T. minced onion

6 T. chopped green bell pepper

1 1/2 T. chopped fresh parsley

1 clove crushed garlic

1 1/2 C. hot water

2 tsp. salt

1/4 tsp. ground black pepper

7 oz. frozen, peeled and deveined shrimp

 

Melt bacon fat in a large skillet over medium heat. Stir in the flour and cook until browned, stirring constantly to make a brown roux. Stir tomatoes, tomato sauce, minced onion, green pepper, parsley, garlic, water, salt and pepper into the roux. Bring sauce to a boil, then reduce heat to medium-low, and simmer for 20 minutes. Add shrimp to mixture and cook until the shrimp turn pink, and have turned opaque in the center.

 

 

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1/2 lb. large or jumbo shrimp (shelled, de-veined – leave tail on)

1-1/2 C. milk

3 T. flour

1 T. dried dill flakes or 1 tsp. fresh dill

2/3 C. shredded cheddar cheese

4 T. butter

 

Melt butter. Add flour and milk; cook and stir until thickened. Add crabmeat, shrimp and dill. Place in au gratin dish and bake for 12 minutes at 375°. Remove from oven; add cheddar cheese and place back in oven until cheese is melted.

 

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Milk

2 eggs, well beaten

2 C. all purpose flour

1 1/2 tsp. salt

1/2 tsp. freshly ground white pepper

Oil (for deep frying)

1/2 C. butter

1 T. chopped fresh parsley leaves

1/4 tsp. chopped fresh garlic

1/4 C. butter

2 medium tomatoes, peeled, seeded and finely chopped

1/2 C. chopped green onion

1/2 C. quartered mushrooms

2 tsp. fresh lemon juice

1 tsp. dry vermouth

1 medium garlic clove, minced

1 tsp. dried thyme, crumbled

1/2 tsp. salt

1/4 tsp. freshly ground white pepper

 

Place squid in large nonaluminum bowl and cover with milk. Let stand 3 hours. Discard milk. Add eggs to squid and toss to coat. Combine flour, 1 1/2 tsp. salt and 1/2 tsp. white pepper in medium bowl. Dip squid into flour mixture, coating completely and shaking off excess. Arrange in single layer on baking sheet or tray. Pour oil into large saucepan or deep fryer and heat to 375F. Add squid in batches and deep fry until golden on all sides. Drain well on paper towels. Melt 1/2 C. butter with parsley and 1/4 tsp. chopped garlic in large skillet over medium-high heat. Add fried squid and saute 3 to 4 minutes. Transfer to heated platter(s) and keep warm. Melt remaining 1/4 C. butter in large skillet over high heat. Add tomatoes, onion, mushrooms, lemon juice, vermouth, garlic, thyme and seasoning and cook 3 minutes. Spoon sauce over squid and serve.

 

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4 to 5 C. shrimp stock

Salt

1 C. yellow stone ground cornmeal

1 C. grated white Cheddar

Freshly ground black pepper

3 green onions, thinly sliced, for garnish

 

Sauteed Shrimp:

1/2 lb. thick double-smoked cut bacon, cut into lardons

2 T. pure olive oil

20 large (21 to 24 count) shrimp, shelled and deveined

3 cloves garlic, finely chopped

Salt and freshly ground black pepper

 

Bring 4 C. of the water and 2 tsp. of salt to a boil in a medium saucepan over high heat. Slowly whisk in the grits and bring to a boil. Reduce the heat to medium and continue cooking until the grits are soft and have lost their gritty texture, whisking every few minutes, 15 to 20 minutes. If the mixture becomes too thick, add remaining water and continue cooking until absorbed. Add the cheese and whisk until smooth; season with salt and pepper. Place bacon in a medium pan over medium heat and cook until golden brown and crisp and the fat has rendered. Remove bacon with a slotted spoon to a plate lined with paper towels. Remove all but 2 T. of the bacon fat from the pan and place back on the heat. Add the olive oil and increase the heat to high Season the shrimp with salt and pepper, and add to the pan with the garlic. Sauté until golden brown on both sides and just cooked through, 1 to 2 minutes per side. Remove shrimp to a plate. Reserve the garlic oil to drizzle over the finished dish. Divide the grits among 4 bowls and top each with 5 shrimp. Drizzle the top with some of the bacon-garlic oil (that the shrimp were sautéed in) and sprinkle with some of the green onion.

 

 

Yield:

Calories:

Fat:

Fiber:

 

 

2 tsp. olive oil

1 (28-oz.) can diced tomatoes

1 tsp. cumin

1/4 tsp. dried pepper flakes

1 tsp. ground dried oregano

Salt and pepper

1 tsp. sugar

1/4 Anaheim pepper cut into thin strips

Squeeze of lemon

1 small jar capers, drained

3/4 to 1 pound large frozen cooked shrimp, partially thawed

 

Heat oil in skillet, add garlic and cook briefly, stirring. Add tomatoes, cumin, pepper flakes, oregano, sugar, pepper strips, lemon juice, and capers to the skillet and cook, stirring, until heated through and blended. Season to taste with salt and pepper. Spoon half of the tomato mixture into a 8 or 9-inch square glass baking dish, spreading evenly, Arrange shrimp on top of tomato mixture, covering completely. Spoon remaining sauce over the shrimp. Top generously with crumbled feta cheese with herbs. Bake in 350-degree oven for about 15 minutes.

 

Yield:

Calories:

Fat:

Fiber: