This sauce was part of a recipe for grilled shrimp kabobs. I used it on a pound of shrimp that I sauteed on the stove. Combine all ingredients over medium heat. Toss desired amount with cooked shrimp.
Sauce Ingredients
| 1/4 | cup Butter | |
| 2 | tablespoons ketchup | |
| 1 | teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves | |
| 1 | teaspoon Worcestershire sauce | |
| 1/2 | teaspoon pepper | |
| 1/2 | teaspoon finely chopped fresh garlic | |
| 1/8 to 1/4 | teaspoon ground red pepper |
Sauce recipe from www.landolakes.com
I made this sauce for wings but once I tasted it I instantly knew that I wanted to try it on scallops. These were so good! I may even like them better than the wings. Yummmm!
I tried this pasta dish last summer because it seemed very quick and easy. Scott likes to order seafood pasta at restaurants so I wanted to try to make something similar at home. He loved it and I have made it several times since then. Today, I called and told him to choose anything he wanted for me to make for dinner- and this is what he chose.
Ingredients
| 16 | oz uncooked linguine |
| 1 | can (18.5 oz) Progresso® Traditional New England clam chowder |
| 1 | cup milk |
| 1/2 | cup shredded Parmesan cheese (2 oz) |
| 2 | cloves garlic, minced |
| 2 | tablespoons olive oil |
| 1 1/2 | lb uncooked peeled deveined large shrimp, tails peeled |
| 1 | package (8 oz) sliced fresh mushrooms (3 cups) |
| 4 | medium green onions, chopped (1/4 cup) (omitted) |
| 1/4 | to 1/2 teaspoon crushed red pepper flakes |
| 1/2 | cup chopped fresh parsley |
| Salt and pepper to taste, if desired | |
| 1/2 | cup shredded Parmesan cheese (2 oz), if desired |
Directions
| 1. | In 5- to 6-quart Dutch oven, cook linguine as directed on package. Drain well; return to Dutch oven and cover to keep warm. |
| 2. | Meanwhile, in blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic; blend on medium speed until mixture is smooth. Set aside. |
| 3. | In 12-inch nonstick skillet or wok, heat oil over medium-high heat until hot. Add shrimp, mushrooms and onions; cook about 5 minutes, stirring frequently, until shrimp turn pink. |
| 4. | Stir in pepper flakes and soup mixture; cook until thoroughly heated. Stir in parsley. Add salt and pepper to taste. |
| 5. | Pour over cooked linguine in Dutch oven; toss gently to coat. Top individual servings with Parmesan cheese. |
From: www.bettycrocker.com
One of the best things about warm weather is grilled food! For this salmon, I just mixed some barbeque sauce, olive oil and minced garlic and marinated the fish before grilling. It cooks in about ten minutes. Healthy food becomes a lot more fun when you put it on the grill. 🙂
This was my first time frying fish or making onion rings so I took the easy way out and bought pre-maid mixes to fry them in. So, I don’t have a recipe to share. I just followed the directions on the box. All I added to the fish fry mix was a teaspoon of Old Bay Garlic and Herb seasoning. For the onion rings, all you do is peel and slice them and coat them in batter mixed with water (or beer or milk). I wanted to add cajun seasoning to them but my mom is visiting and does not like spicy food. Now that I have the frying part down, I may venture out and make my own batter next time. This was pretty good though. And easy!
I did not actually grill these scallops this time but sauteed them in a pan. But here is the recipe from www.cdkitchen.com which calls for grilling.
Ingredients
20 large sea scallops
1 tablespoon olive oil
2 teaspoons ground cumin
1 tablespoon kosher salt
1 teaspoon ground black pepper
Directions
Heat your grill to high. Brush the scallops on both sides with the oil. Mix together the cumin, salt and pepper in a small bowl and season each scallop with the mixture. Grill the scallops until crusty, golden brown and just cooked through, 2 to 3 minutes on each side.
I just started eating asparagus a few months ago and since then I can’t even count how many pounds of it I have eaten. I love this stuff! I don’t really measure anything but I lightly coat it with olive oil and season it with salt, pepper and minced garlic. Sometimes, I add a dash of Italian seasoning or red pepper flakes to spice it up a little. I roast it in the oven for about 20 minutes at 425 degrees. I keep telling people how good it is and no one really believes me but when I made it tonight Scott said it looked so good that he wanted to try some. So, that’s a good sign!
(sorry for the blurry pic!)
This is an Ellie Krieger recipe. I love salmon but have not made it in a while because I needed a new way to prepare it. This was the solution! It’s very easy and quick and is a nice combination of sweet and spicy. The cumin was my favorite part of this dish. I love the flavor that it added.
Ingredients
Cooking Spray
2 tablespoons packed light brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 (6-ounce) salmon fillets, skin and any pin bones removed
1 tablespoon olive oil
Preparation
Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.
From: www.foodnetwork.com
Ingredients
Preparation
Combine scallops, olive oil, Old Bay and breadcrumbs in a ziploc bag. Heat a small amount of olive oil over medium high heat. Add scallops and cook for about 3-4 minutes on each side.
