Fishing for fabulous flavor
Sweet Chili Shrimp with Quinoa
- 1 cup microwavable brown rice and quinoa
- 4 ounces (1/2 cup) cooked shrimp, peeled and deveined
- 1/2 cup frozen Asian-style mixed vegetables, thawed
- 2 tablespoons sweet chili sauce
- 2 tablespoons scallions, thinly sliced
- 1 tablespoon peanuts, chopped
Heat rice and quinoa cup according to package directions. In small microwave-safe bowl, combine shrimp and vegetables. Microwave on high 30 seconds.
Stir in sweet chili sauce. Blend well.
Serve shrimp mixture over rice topped with scallions and peanuts.
recipe courtesy Minute Rice
Southwest Salmon Patties
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon lime zest, grated
- 4 teaspoons lime juice
- 3 tablespoons fresh cilantro, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups panko breadcrumbs, divided
- 1 pound skinless, boneless salmon fillets, chopped
- 4 ounces whole green chiles, drained and chopped
- 2 scallions, thinly sliced
- 1/2 cup vegetable oil
In medium bowl, whisk mayonnaise, sour cream, lime zest, lime juice and cilantro.
In large bowl, combine salt, pepper, 3/4 cup breadcrumbs, salmon, chiles, scallions and 3 tablespoons mayonnaise mixture. Form salmon mixture into four patties. Cover patties with remaining breadcrumbs.
In skillet, heat oil. Add breaded patties and cook until golden brown, about 3 minutes on each side.
Serve with remaining mayonnaise mixture.
recipe courtesy Culinary.net
Tuna-Stuffed Roasted Peppers
- 2 1/2-ounce-packet light tuna, lemon garlic
- 3 mini sweet peppers, halved, seeds removed
- 2 tablespoons olive oil
- 1/4 cup shredded cheddar cheese
- 1/2 cup scallions, sliced
- Fresh cracked black pepper, to taste
Heat oven to 400 degrees. Lay parchment or foil over baking pan.
Place halved mini sweet peppers on prepared baking pan and lightly brush both sides of peppers with oil.
Divide lemon garlic tuna evenly between six mini pepper halves.
Top with cheese and bake 8 to 10 minutes, or until peppers are tender and cheese is melted.
Allow to cool and top with sliced scallions and fresh cracked black pepper, to taste.
recipe courtesy Chicken of the Sea
Sheet Pan Cajun Shrimp Fajitas
- 2 green bell peppers
- 2 yellow bell peppers
- 1 lime
- 1 medium red onion
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds raw, peeled shrimp, fresh or frozen
- 5 teaspoons Cajun seasoning, divided
- 1 teaspoon salt
- 1/2 cup ranch dressing
- 12 small flour tortillas
Heat oven to 450 degrees.
Wash and dry bell peppers and lime.
Trim, seed and slice bell peppers lengthwise into thin strips; transfer to large baking sheet.
Peel, halve and slice onion lengthwise into thin pieces; add to baking sheet with bell peppers.
Drizzle veggies with oil, toss to combine and spread in even layer. Bake until veggies have softened slightly, about 5 minutes.
If using frozen shrimp, place them in colander and run under cold water to thaw slightly. Place shrimp on clean towel or paper towels and pat dry.
Remove baking sheet from oven. Arrange shrimp over veggies then sprinkle with 4 teaspoons Cajun seasoning and salt; toss to combine and spread in even layer.
Bake until veggies are tender and shrimp are cooked through, 5 to 7 minutes. Remove from oven.
Cut lime into wedges.
In small bowl, stir ranch dressing and remaining Cajun seasoning.
Warm tortillas in skillet, oven or microwave, if desired.
Divide tortillas between plates and fill with shrimp and veggies; drizzle with spicy ranch and serve with squeeze of lime.
recipe courtesy Albertsons
recipe courtesy
Seared Salmon with Apple Slaw
- 4 portions boneless salmon
- 4 tablespoons Asian-style barbecue sauce
- 2 apples, cored and sliced into matchsticks or julienned
- 1 cup red cabbage, sliced or shredded
- 1 cup white cabbage, sliced or shredded
- 1 celery stick, finely sliced
- 1/2 red onion, finely sliced
- 1/4 cup mayonnaise
- 1 tablespoon fresh herbs such as dill, parsley or cilantro, chopped
- 1 lime, juice and zest
- 1 tablespoon white sesame seeds, toasted, plus additional for garnish
- 1 teaspoon black sesame seeds, plus additional for garnish
Heat oven to 375 degrees using grill or broil setting and line baking tray with cooking paper.
Arrange salmon portions on paper and spread barbecue sauce over each portion.
Bake 5 to 8 minutes, depending on thickness and size, or until just cooked in center and caramelized on top.
In bowl, combine sliced apple sticks, cabbage, celery and red onion slices; toss lightly.
In separate bowl, whisk mayonnaise, herbs, lime juice and lime zest.
Fold dressing and sesame seeds into slaw and toss together.
Divide apple slaw between serving plates and top with glazed salmon. Sprinkle with extra sesame seeds.
recipe courtesy Envy Apples